Cherry Chocolate Cake
Updated Oct 20, 2022, Published Nov 24, 2014
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Ingredients
- Gluten-free nonstick cooking spray
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 large eggs, separated
- ¾ cup sugar
- 2/3 cup almond flour
- ¼ teaspoon kosher salt
- 1 (12-ounce) bag frozen cherries, thawed
Directions
- Preheat the oven to 350ºF.
- Spray a 9-inch springform pan with cooking spray.
- Line the bottom with a piece of parchment paper cut to fit and spray the paper.
- Place the chocolate and butter in a microwave-safe bowl and cook on high power for 1½-2 minutes or until most of the chocolate chips are melted.
- Stir until all chocolate is melted and the mixture is smooth.
- Stir in the vanilla. Let cool.
- With an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar together until thick and pale yellow, 2-3 minutes.
- Add the chocolate mixture, almond flour, and salt.
- Stir to combine.
- With clean beaters, beat the egg whites until stiff peaks form.
- Stir a large spoonful of the whites into the chocolate mixture, then gently fold in the rest of the whites until the mixture is no longer streaky.
- Pour into the prepared pan.
- Top with the thawed cherries and bake for 40 minutes.
- Let cool in the pan for at least 10 minutes before removing.
- May be served warm, room temperature, or chilled.
Servings
Serves 8-10
