This cake is based on one of my favorite flourless chocolate cakes from The French Kitchen. But on the day I wanted to make it we were out of a bunch of stuff. Not enough ground almonds. Rather unpleasant jam. Not quite enough nice French dark chocolate. So I rummaged in the baking cupboard and came up with this. J. thinks it’s better than the original and ate the whole thing over the course of a week.
Coconut Cherry Chocolate Cake
Adapted from The French Kitchen
For the cake:
- 100g (one bar) dark chocolate (70%+)
- 175g butter
- 125g demerara sugar (unrefined cane sugar)
- 100g ground almonds
- 100g dessicated coconut
- 4 eggs, separated
For the jam layer:
- 5-6 tablespoons cherry and berry jam (use any flavor)
For the icing:
- 100g (one bar) dark chocolate (70%) OR flavored dark chocolate – I used half a bar of leftover almond dark chocolate
- 50g butter
Preheat oven to GM2/150C/325F.
Line a springform cake pan with baking parchment.
Melt chocolate for the cake in a bain marie. In a large bowl cream together butter and sugar until creamy. Add the almonds, coconut, egg yolks and melted chocolate, beat until blended.
Whisk the egg whites until stiff peaks form, add it into the cake mixture. Fold in quickly but carefully. Pour batter into the cake tin and bake about 35-45 minutes. (Our oven is tetchy so it took 45 minutes. You want a light crust and a teensy bit of squidginess but make sure it’s done.)
Let cool in pan while you warm the jam. In a separate pan, melt the butter and chocolate together for the icing. Remove cake from pan and transfer to cake plate. Spread the warmed jam evenly on top. Then carefully pour the chocolate over the top, spreading it to the edges. Eat a piece straight away. Or two.
Keep lightly covered in the fridge until eaten. Since this is such a rich cake, it can take awhile.
Back into hiding for me. Ooof.
