Hi, I am Kate. Today, I’m gonna show you how to make morello cherry & dark chocolate cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Morello Cherry & Dark Chocolate Cake Recipe
Morello Cherry & Dark Chocolate Cake is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Morello Cherry & Dark Chocolate Cake is something which I have loved my whole life. They are nice and they look wonderful.
To be with this recipe, we must prepare a few components. You can have morello cherry & dark chocolate cake using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Morello Cherry & Dark Chocolate Cake:
- Prepare 200 g unsalted butter (room temperature)
- Take 200 g caster sugar
- Make ready 3 large eggs
- Take 175 g self-raising flour
- Prepare 1 teaspoon cinnamon
- Make ready 140 g ground almonds
- Make ready 200 g morello cherries
- Take 1/3 cup runny honey
- Prepare 2/3 cup sour cream
- Make ready 150 g dark chocolate (70% cocoa) roughly chopped
Instructions to make Morello Cherry & Dark Chocolate Cake:
- Pre-heat your oven to 170°C/325°F/Gas Mark 3 - Line a 2lb loaf tin with a grease proof liner.
- In a large bowl cream together the sugar, butter & eggs with an electric mixer until light and fluffy. Add in the cinnamon and honey (use runny honey, blossom honey is best) and beat that in until fully incorporated.
- Now fold in the ground almonds until well dispersed and then do the same with the sour cream and then the chocolate. Spoon the mixture into the loaf tin and spread it out evenly. Poke the cherries into the mixture, spreading them at random depths throughout the mixture.
- Pop into the oven and bake for 45-60 minutes, until golden brown and a skewer comes out clean when poked into the middle.
- Serve when cool. Slice it up at will - will keep for a couple of days in an airtight container.
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