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Preheat the oven to 160°C, gas mark 3. Grease a 20cm round cake tin with a little butter and line the base with baking parchment. Mix the cherries in the kirsch and set aside.
Melt the chocolate, butter and brown sugar together in a pan, then cool slightly and stir in the almonds, flour and egg yolks. Stir in ½ the soaked cherries and the liquid.
Whip the egg whites in a large bowl until stiff peaks form. Using a large metal spoon or spatula, fold a spoonful of the whites into the chocolate mixture, then fold in the rest.
Pour into the tin, sprinkle over the remaining cherries and bake for 40-45 minutes until cooked through – a skewer inserted into the middle of the cake should come out clean. Cool slightly, then remove from the tin, sprinkle with icing sugar and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,327kJ/ 319kcals |
---|---|
Fat | 22g |
Saturated Fat | 11g |
Carbohydrates | 22g |
Sugars | 18g |
Fibre | 3.7g |
Protein | 7.2g |
Salt | 0.3g |
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