6 eggs, separated
150g dark chocolate, chopped (60%+ cocoa solids)
1o0g dark chocolate, chopped (60%+ cocoa solids) , extra
2 tbspn cocoa
100g brown sugar
100g caster sugar
50g hazelnut meal
3 tbspn plain flour
200g sour cherries*, plus extra for garnish
hazelnuts to garnish
thick cream, to serve
Try good delis & continental food stores for sour cherries in a jar; or frozen from your supermarket (chop roughly before use)
Preheat the oven to 175 degrees c.
Line a springform cake tin.
Melt 150g chocolate with the butter and cocoa over a double-boiler.
Stir well. Once melted, set aside.
Whisk egg yolks and sugars till light and fluffy.
Fold yolk mix into chocolate mix.
Fold hazelnut meal and flour into chocolate mix.
Whisk egg whites to a soft peak.
Add 1/3 of whites to chocolate mix and fold gently.
Add remaining whites and fold till just combined.
Add 100g chocolate.
Pour into the tin.
Drain cherries and pat dry on paper towel.
Sprinkle over the cake.
Bake for 40-45 minutes.
Rest before cutting.
Dust with cocoa, garnish with cherries and hazelnuts.
Serve with thick cream.