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{{#seo:
|title=Soft chocolate cake, Gluten free recipe
|titlemode=replace
|keywords=#cherries #cocoa #chocolate #softchocolatecake #butter #gluten #eggs #kirsch #flour #egg #mash
|hashtagrev=032020
|description=Might take a little longer than normal to make the cake...but it’s worth it. Be patient!
}}

Might take a little longer than normal to make the [[Cake|cake]]…but it’s worth it. Be patient!
{{recipesummary
|TotalCalories = 2798
|PortionCalories = 279
|DatePublished=27th October 2012
|Author=Chef
|ImageComment =
|Servings = Servings: 10 - Makes one cake
|Difficulty = 2
|TotalTime = 1 hour
|PrepTime = 20 minutes
|CookTime = 40 minutes
|Image = [[Image:Soft chocolate cake.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Soft and squidgy''

4/5

Nice if you like very sweet cakes

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients
| 140 g Fresh, dark [[Cherries|cherries]], pitted. (or use a tin or [[Frozen|frozen]])
| 4 tablespoons [[Kirsch|kirsch]] de cuisine
| 100g [[Butter|butter]], plus extra for the tin
| 2 tablespoons [[Cocoa|cocoa]] (drinking [[Chocolate|chocolate]] won’t do.)
| 140 gm dark [[Chocolate|chocolate]] (70%) chopped
| 100 gm [[Caster sugar|caster sugar]] (prefer golden myself..but it doesn’t have to be)
| 50g light [[Muscovado sugar]]
| 4 large [[Eggs|eggs]], 2 separated
| 1 teaspoon [[Vanilla extract|vanilla extract]]
| 100 gm [[Ground almonds|ground almonds]]
| 1 tablespoon [[Plain flour|plain flour]] ([[Gluten]] free works well)
}}
===Method===

{{RecipeMethod
| Gently heat the [[Cherries|cherries]] and [[Kirsch|kirsch]] in a small pan over a low heat until hot. Turn off the heat; cover the pan with lid or a saucer. Allow to cool. The [[Cherries|cherries]] will absorb the liquid. Stir occasionally. [[Mash]] a little or whiz with [[Stick blender|stick blender]], you don't want it to be too smooth.
| [[Butter]] and base line only a 20cm springform tin. Dust with [[Cocoa|cocoa]], tip out any excess and reserve. Melt the [[Butter|butter]] and [[Chocolate|chocolate]] in a heatproof bowl set over a pan of barely [[Simmering|simmering]] water. Don't let the water touch the bottom of the bowl. When fully melted and smooth..allow to cool a little…then stir in the [[Cherries|cherries]].
| Whisk the [[Sugars|sugars]] and 2 whole [[Eggs|eggs]] and 2 [[Yolks|yolks]] until pale, thick and double in volume. Stick blenders are so good. Fold the [[Chocolate|chocolate]] mixture and the [[Vanilla|vanilla]] into the [[Egg|egg]]. Sift over the [[Almonds|almonds]], [[Flour|flour]] and any remaining [[Cocoa|cocoa]]…fold well.
| In a clean bowl, whisk the [[Egg whites|egg whites]] until stiff. Spoon 2 tablespoons of [[Egg white|egg white]]s into the main bowl to loosen. Then the remaining [[Egg|egg]] white. Work quickly and well until everything is well combined.
| Spoon into the prepared tin and [[Bake|bake]] for 20-25 minutes or until a light crust has formed.
| Allow to cool in the tin. It will sink and crack as it cools. Remove from the tin and dust with a little [[Cocoa|cocoa]] before serving.
}}
===Recipe source===
* Recipe adapted from BBC Good Food. My adaptations in methods and use of [[Gluten|gluten]] free [[Flour|flour]]. Don’t think it will [[Freeze|freeze]]. J Woodward
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Bread and baking]]
[[Category:Sweets and desserts]]
[[Category:Gluten free recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/cherries|#cherries]] [[Special:Search/cocoa|#cocoa]] [[Special:Search/chocolate|#chocolate]] [[Special:Search/softchocolatecake|#softchocolatecake]] [[Special:Search/butter|#butter]] [[Special:Search/gluten|#gluten]] [[Special:Search/eggs|#eggs]] [[Special:Search/kirsch|#kirsch]] [[Special:Search/flour|#flour]] [[Special:Search/egg|#egg]] [[Special:Search/mash|#mash]]
</code>

Soft chocolate cake - Revision history

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