Monday, 23 August 2010
I do love Lindt chocolate so it’s not hard for me to tout Lindt’s Excellence range. My particular favourites to eat are Sea Salt, Orange and Mint, but 70% is fantastic for cooking.
As a lucky member of the Lindt Lovers group, I have been invited to participate in their Excellence Recipe Challenge and this flavoursome chocolate cake is what I’m offering up.
Studded with red-wine-soften dried sour cherries, this velvety cake is a superb version of a typical flourless chocolate cake recipe.
I just hope all the Lindt Lovers love it too!
Red Wine, Sour Cherry & Chocolate Cake
Anna’s very own recipe. Serves 15.
100ml red wine
250g dried sour cherries, chopped
400g 70% Lindt chocolate, chopped
200g unsalted butter, chopped
½ cup caster sugar
Pinch of Murray River pink salt flakes
1. In a small bowl, soak cherries in red wine for 30 minutes.
2. Preheat oven to 160’C. Grease and line a 20cm spring form baking tin.
3. Melt chocolate with butter until smooth and glossy.
4. With electric beaters, whip eggs, sugar and salt until pale and creamy.
5. In batches, fold the chocolate mixture and cherry/wine mixture into the eggs, combining completely before adding the next batch. Continue until both mixtures are fully combined.
6. Pour into the prepared baking tin and place inside a larger baking tray.
7. Pour boiling water into baking tray until it reaches halfway up the sides of the baking tin.
8. Bake for 40 minutes or until set.
9. Remove from water bath but cool completely in baking tin before turning out to serve. Serve in very thin slices (it’s very rich).