Ravneet Gill's recipe for flourless sour cherry and chocolate cake | The sweet spot - The Guardian

I love a good chocolate cake, and this one is nice and rich with a gooey middle and pockets of sourness from the cherries. Also, because this cake doesn’t contain any flour, it has a beautiful lightness and you’re really able to taste the chocolate.

Flourless sour cherry and chocolate cake

Prep 15 min
Cook 45 min
Serves 8

300g good-quality 70% cocoa chocolate buttons or bar, broken up
225g unsalted butter
5 eggs, plus 1 yolk
4g sea salt
200g golden caster sugar
200g pitted sour cherries, frozen or tinned
Creme fraiche, to serve

Heat the oven to 180C (160C)/350F/gas 4 and line a 25cm cake tin with greaseproof paper.

Melt the chocolate and butter in a bowl set over a pan of simmering water – make sure it’s not too hot, otherwise the chocolate will split. Once melted, take off the heat.

In a bowl, beat the eggs, salt and sugar until the mixture has tripled in volume, then carefully fold in the chocolate mixture, followed by the cherries.

Pour the cake mixture into the lined tin and bake for 45 minutes, or until it has started to set on top.

Leave to cool, then turn out, slice and serve with creme fraiche.

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