91热爆

Dark Chocolate and Cherry Cake

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175g chopped butter

225g dark chocolate chopped

125g light brown sugar

125g castor sugar

3 eggs

100g plain flour

100g stone cherries, halved

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Melt the butter and chocolate in a heat proof bowl over simmering water.

Whisk the sugars and eggs until they are incorporated - don鈥檛 whisk too much.

Fold in the flour and then the chocolate mixture.

Fold in the cherries and pour into a parchment lined cake tin and bake in a 180藲C preheated oven for 20 minutes.

Allow to cool for at least 2 hours.

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White Chocolate and Cherry Cream

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500ml double cream

200g chopped white chocolate

100g stoned chopped cherries

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Heat 100ml of the cream in a pan until scalded.

Fold in the chocolate and remove from heat.

Lightly whip the remaining chocolate and then fold in the melted chocolate mixture and cherries.

Chill.

Pipe over the top of the chocolate cake.

Place 200g of cherries on a tray lined with parchment paper in the freezer and freeze until solid.

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Chocolate Butterscotch Sauce

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50g light brown sugar

50g butter

150ml double cream

150g dark chopped chocolate

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Cook the butter and sugar in a pan until the sugar has melted and starts to caramelize.

Pour in the cream and bring to the boil.

Stir in the chocolate until it melts and serve.

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Place the frozen cherries on the cake and pour some sauce over each slice.