Chocolate Sour Cherry Cake

A community recipe by Mirjana

Not tested or verified by Nigella.com

Introduction

This is the recipe of our composer Voki Kostic who is a great gastronome, wrote two culinary books with 1700 recipes. Cake is no flour, very moist and really delicious. As now is time of sour cherry I made it and enjoy and hope that you do it also.

Ingredients

Serves: 6

Metric Cups

6 eggs (separated)
140 grams caster sugar
100 grams chocolate (grated)
½ teaspoon cinnamon
70 grams walnuts (grated)
50 grams digestive biscuits (grated)
30 millilitres rum
½ lemon (juiced)
250 grams dried sour cherries (pitted)
250 millilitres whipped cream
icing sugar

6 eggs (separated)
5 ounces superfine sugar
4 ounces chocolate (grated)
½ teaspoon cinnamon
2 ounces walnuts (grated)
2 ounces graham crackers (grated)
1 fluid ounces rum
½ lemon (juiced)
9 ounces dried sour cherries (pitted)
8⅘ fluid ounces whipped cream
confectioners' sugar

Method

Chocolate Sour Cherry Cake is a community recipe submitted by Mirjana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180°C/350°F/Gas 4. Grease and base line 23cm/9in round cake tin with greased greaseproof paper.
In a small bowl put the grated biscuits and pour lemon juice and Rum and mix all.
In another bowl whisk together the eggs yolks and caster sugar until pale and fluffy. Add grated chocolate, cinnamon, walnuts and soaked biscuits and gently mix.
In clean bowl whisk egg whites to the stiff peak stage and carefully fold them into the egg yolks mixture, bit by bit, using a metal spoon.
Now pour the mixture into the prepared cake tin and on the top put sour cherry.
Bake it for about 45 minutes. When the cake is cool transfer to serving plate, dust with icing sugar. Serve with some whipped cream.

Preheat the oven to 180°C/350°F/Gas 4. Grease and base line 23cm/9in round cake tin with greased greaseproof paper.
In a small bowl put the grated biscuits and pour lemon juice and Rum and mix all.
In another bowl whisk together the eggs yolks and superfine sugar until pale and fluffy. Add grated chocolate, cinnamon, walnuts and soaked biscuits and gently mix.
In clean bowl whisk egg whites to the stiff peak stage and carefully fold them into the egg yolks mixture, bit by bit, using a metal spoon.
Now pour the mixture into the prepared cake tin and on the top put sour cherry.
Bake it for about 45 minutes. When the cake is cool transfer to serving plate, dust with confectioners' sugar. Serve with some whipped cream.