Gluten-Free Chocolate Cherry Slice
Servings: 12 servings
Calories: 521kcal
Ingredients
For the Cake:
- 16 tablespoons unsalted butter chopped
- 250 grams 70% dark baking chocolate chopped
- 1 cup superfine granulated sugar or caster sugar
- 6 large eggs lightly whisked
- ¾ cup gluten-free all-purpose flour sifted
- ¾ cup shredded coconut sifted, plus more for garnish
- ½ cup raw cacao powder sifted
- 2-3 cups fresh cherries pitted
For the Chocolate Ganache:
- 7 tablespoons half-and-half or pouring cream
- 150 grams 70% dark baking chocolate finely chopped
- 1 tablespoon corn syrup or glucose syrup
Instructions
- Preheat the oven to 350°F.
- Combine butter and chocolate in heatproof bowl and melt in the microwave. Stir to combine.
- Add sugar, eggs, flour, coconut, and cacao, and stir to combine.
- Add pitted cherries and stir to combine.
- Pour into a lined rectangular baking pan and bake for 25-30 minutes. Cool on a wire rack.
- While the cake cools, make the ganache. Heat the half-and-half in a saucepan until it simmers. Remove from heat, add chocolate and corn syrup, and let sit for 5 minutes. Stir until just combined to avoid splitting.
- Spread ganache on the cake and decorate with extra coconut.
Notes
Tip: You need fresh, juicy cherries for a deep cherry flavor and extra moistness, so I would suggest only making this cake when cherries are in season. Frozen cherries won’t work.
Nutrition
Calories: 521kcal | Carbohydrates: 47g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 60mg | Potassium: 409mg | Fiber: 6g | Sugar: 31g | Vitamin A: 645IU | Vitamin C: 1.7mg | Calcium: 64mg | Iron: 5.3mg