This is the ultimate in sweet treats. I bet you’d never believe it’s also gluten free!
Inspired by a traditional Black Forest cake recipe, these luxurious and moist brownies have a delicious mix of sweet cherry flavours.
Prep 25 minutes
Cooking time 45 minutes
Makes 10-12
Ingredients
- 270g unsalted butter, chopped
- 270g dark (70%) chocolate, chopped, plus extra finely grated to serve
- 6 eggs
- 1 1/2 cups caster sugar
- 3/4 cup cocoa powder
- 75g fine cornflour
- 3/4 cup almond meal
- 1 1/3 cups pitted cherries
Method
- Preheat oven to 150C. Grease and line base and sides of a 20cm round cake pan with baking paper.
- Melt butter and chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water). Set aside.
- Combine eggs and sugar in a separate heatproof bowl and place over the simmering water. Whisk for 8 minutes or until doubled in volume. Remove from heat.
- Gradually whisk chocolate mixture into egg mixture until smooth. Gently fold through dry ingredients and cherries. Spread into the prepared pan.
- Bake for 35 minutes or until a skewer inserted around the outer edge of the cake comes out clean and the centre is still slightly soft. Set aside in pan for 20 minutes, then transfer to a wire rack to cool.
Nutritional Information (per serving)
None available for this recipe.
