Chocolate Sour Cherry Cake
Yield
10 servingsPrep
15 minCook
55 minReady
85 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | tablespoons |
butter, unsalted
|
|
| 6 | ounces |
semi-sweet chocolate
null, null |
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
all-purpose flour
with 1 teaspoon salt |
|
| 6 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
sour cherries
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8E+2 | ml |
butter, unsalted
|
|
| 173.4 | ml/g |
semi-sweet chocolate
null, null |
|
| 237 | ml |
sugar
|
|
| 177 | ml |
all-purpose flour
with 1 teaspoon salt |
|
| 6 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
sour cherries
drained |
*
|
Directions
Preheat oven to 350℉ (180℃).
Melt chocolate and butter together, let cool slightly.
Beat egg yolks and sugar until lemon colored.
Add chocolate and egg whites.
Pour into a buttered 10½ inch spring form pan.
Sprinkle drained cherries evenly on top.
Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen.
Let cool completely and remove from pan.
