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Chocolate Sour Cherry Cake

A community recipe by

Not tested or verified by Nigella.com

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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.

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 ounce rum
  • ½ lemon (juiced)
  • 9 ounces dried sour cherries (pitted)
  • 8⅘ fluid ounce 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 23 cm/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 23 cm/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.
  • Tell us what you think