How to make it

  • Soak dried cherries in Cointreau for 1 hour
  • preheat oven to 170C.
  • Line a 20cm shallow cake tin with baking paper
  • Beat egg yolks with castor sugar until pale in colour
  • Melt chocolate in a bowl over hot water
  • Whisk the butter into the melted chocolate, then fold the chocolate into the yolk mixture
  • Using a wide spatula, fold the cherries and Cointreau into the mix, followed by the flour.
  • Beat the egg whites to stiff peaks and fold through
  • Pour into the cake tin and baje for 45- 55 min or until a skewer comes out clean. If the cake is browning too much during cooking, cover the tope with foil
  • The cake will be slightly soft to touch and moist in texture
  • Cool in the tin before turning out
  • Serve with double cream

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