Gluten Free Sour Cherry Chocolate Cake Recipe
Chocolate Cherry Flourless Cake is a very easy, gluten-free cake recipe with just a few ingredients. Maybe it's better to say brownie rather than cake, but it's not exactly a brownie because it doesn't contain flour. After all, because brownie is a kind of cake, it is not wrong to call this recipe cake in the most general terms.
The sour cherry chocolate flourless cake recipe is not a new recipe for the blog. Only the sour cherries are new. The recipe is the same as the flourless chocolate cake recipe I've shared before. I just added sour cherries in it. In this way, it became a more fresh and more summery recipe for me.
When I added the sour cherries, I did two things to prevent them from sinking to the bottom. First, I cut the sour cherries into small pieces. Then I used the method I used in the chocolate chip cake recipe to prevent them sinking to the bottom. Thanks to these two methods, the sour cherry pieces were evenly distributed all over the cake, they did not accumulate in one place and turn it into mud, and the cake did not crumble while slicing.
Fruit cakes are more likely to remain wet than desired due to the wetness of the fruit. It may be thought that this would not be a problem in a cake that needs to be wet already, but this is not true. If there is more than enough wet ingredients in a wet cake, the cake will be wet and even more muddy. This prevents it from being beautifully sliced and served.
You can use any red/purple soft fruit you want instead of sour cherries in the recipe. Only if they are large in size, you should be careful to use them by cutting them into small pieces as in the case of sour cherries.
You can serve the gluten free sour cherry chocolate cake plain or with any kind of ice cream you want.
Enjoy the recipe...
- 4 eggs,
- 200 g of chocolate,
- 75 g butter,
- 1 tablespoon of cocoa,
- 2 tablespoons of powdered sugar,
- 100 g pitted fresh or frozen cherries.
- Melt the butter and chocolate in the microwave or in a sauce pan on the stove, put them in a mixing bowl and wait for them to reach a temperature that can withstand the hand,
- Meanwhile, separate the egg whites and yolks,
- Beat the egg whites in a narrow and deep bowl until they reach the consistency of shaving foam,
- Add the powdered sugar and cocoa to the butter and chocolate mixture and mix,
- Add the egg yolks and mix,
- Add the egg whites piece by piece and mix gently, trying not to deflate the egg whites,
- Pour one third of the mixture into a 21 cm clamped mold that you have lubricated,
- Add the quartered cherries to the remaining dough and mix,
- Pour the mixture into the mold,
- Bake in a preheated oven at 180 degrees until it swells and cracks,
- Reset the oven temperature for 10 minutes. let it rest in the oven and take it out of the oven (it will collapse after it comes out of the oven),
- You can serve it warm or cold, sprinkled with powdered sugar or cocoa, plain or decorated with ice cream and chocolate sauce.