Ingredients

The following ingredients have 4 Servings
  • 350 g cherries (fresh, frozen, or canned, 12.5 oz/ 2 ½ cups, Note 2)
  • 100 g dark chocolate ( 60-80% cocoa, Note 3)
  • 4 eggs (large)
  • 150 g unsalted butter (soft, 5.5 oz/ 2/3 cup)
  • 100 g white sugar (divided 3.5 oz/ 1 cup)
  • 50 g brown sugar (1.8 oz/ ¼ cup, Note 4)
  • 100 g all-purpose flour (3.5 oz/ ¾ cup + 1 tablespoon, Note 1)
  • 100 g ground hazelnuts (3.5 oz/ ¾ cup + 1 tablespoon)
  • 1 teaspoon baking powder
  • pinch salt

Instruction

  • Preheat the oven to 180°C/ 350°F. Grease and flour a springform of about 24 cm/ 9.5 inches.
  • Cherries: Pit fresh fruit. If using frozen fruit, defrost and pat it dry with paper towels. If using canned fruit, drain and pat it dry as well.
  • Melt chocolate: Chop the dark chocolate and place it in a heat-proof bowl. Melt it at bain-marie (water bath), often stirring (Note 5). Let cool slightly while you prepare the rest.
  • Separate the eggs. Beat the egg whites with 50 g/ ¼ of the white sugar until stiff and glossy. Set aside.
  • Wet ingredients: Beat the soft butter, 50 g/ ¼ white sugar, and 50 g/ ¼ cup brown sugar until fluffy.
  • Mix in the egg yolks and the melted and cooled chocolate.
  • Dry ingredients: Mix flour, baking powder, ground hazelnuts, and salt in another bowl. Add them to the butter mixture and mix in very shortly, just until combined.
  • Carefully fold in the beaten egg whites.
  • Pour the mixture into the prepared pan. Top the cake batter with the cherries.
  • Bake for about 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Check after about 30-40 minutes. If the top of the cake starts to get dark too soon, cover the pan loosely with a piece of aluminum foil to prevent it from getting burned.
  • Let cool in the pan for about 20 minutes. Release it from the form and let cool completely on a wire rack.