This is a delicious chocolate cake with cherries served with a boozy chocolate sauce. This is ideal for sharing and makes a lovely dessert for Valentine’s day.
Prep time 20 minutes/Cook time 35 minutes/Serves 2-6
Ingredients:
For the Cake:
100g (1/2 cup) butter, softened, plus extra for greasing
2 tbsp cocoa powder
100g (1/2 cup) caster sugar
1 egg
100g (1 cup less 1 tbsp) self-raising flour
½ tsp baking powder
210g (7 oz) tinned black cherries
2 tbsp hazelnuts
For the Chocolate Sauce:
1 tbsp butter
150ml (3/5 cup) single cream
75g (3 oz) good-quality dark chocolate (70% cocoa solids)
splash of brandy, rum, Amaretto or Bailey
Method:
Pre-heat the oven to 180°C (160°C fan/350°F/gas mark 4) and grease a small ovenproof dish (23-25cm [10 in]) with butter.
Combine the cocoa powder with a few tablespoons of boiling water and stir until the mixture is silky and smooth.
In another bowl or a food mixer, cream together the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix everything thoroughly together and pour into your ovenproof dish.
Drain the cherries, chop the hazelnuts and sprinkle both on top of the batter before transferring the dish to the centre of your pre-heated oven and baking for about 25 minutes.
While your cake is baking, prepare your chocolate sauce. Place the butter in a small pan with the cream and bring just to the boil. Immediately turn off the heat, break the chocolate into small pieces and add to the pan.
Give everything a good stir and then set aside for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until well combined.
To check if your cake is ready, give it a bit of a jiggle. If it doesn’t wobble too much then it’s done; if not, give it a few more minutes in the oven.
Once the cake is ready, pour over your warm chocolate sauce all over and share it straight from the dish, accompanied with vanilla ice cream or double cream.
