Chocolate sour cherry cake


  • Serves 20 people

  • 340 gm caster sugar
  • 70 gm dried sour cherries (see note)
  • 310 gm butter, melted
  • 265 gm dark chocolate (70% cocoa solids), melted
  • 10 eggs, separated, plus 6 egg yolks
  • 115 gm Dutch-process cocoa, sifted, plus extra for dusting
  • 115 gm sour cream, brought to room temperature
  • To serve: crème fraîche (optional)
01   Combine 55gm caster sugar and 60ml water in a small saucepan over medium heat, stirring until sugar dissolves (3-5 minutes). Bring to the boil, remove from heat, add cherries and set aside to cool. Strain (discard liquid), coarsely chop cherries and set aside.
02   Preheat oven to 140C. Combine butter, chocolate and cherries in a large bowl, stir until well combined and set aside. Whisk egg yolks and 190gm sugar in an electric mixer until thick and pale (3-5 minutes), then fold in chocolate mixture and set aside.
03   Whisk eggwhites in an electric mixer until frothy, then, with motor running, gradually add remaining sugar in a continuous stream and whisk until soft peaks form (3-5 minutes).
04   Fold cocoa into chocolate mixture carefully with a metal spoon. Stir sour cream until smooth, fold into chocolate mixture, then fold in eggwhites. Pour into a 28cm- diameter baking-paper-lined springform tin and bake, rotating tin halfway through cooking, until edges are just set and centre is fudgy (1-1¼ hours). Set aside to cool completely in tin, dust with cocoa (optional) and serve with crème fraîche.
Note Dried sour cherries are available from select delicatessens and online at
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