CAKE - Cherry, Almond and Chocolate Cake

By Aemelia

Ingredients

• 175 grams almond paste
• 3 eggs
• 50 grams butter
• 90 grams bittersweet chocolate
• 30 grams flour
• 2 grams baking powder
• cherries, pitted and cut into medium dice

Details

Adapted from cannellevanille.com

Preparation

Step 1

In the bowl of an electric mixer, cream the almond paste with one egg with the paddle attachment. When this becomes a smooth mixture, add the rest of the eggs and switch to the whip attachment. Whip this for about 5 minutes until light and fluffly.

In the meantime, melt the butter and the chocolate over a double boiler. When the eggs have become thick and make a ribbon, turn the machine to low and add the melted chocolate and butter. Mix until combined. Add the flour and baking powder and mix. Fold in the pieces of cherry.

Refrigerate the batter for a couple of hours. Pipe into molds (half way up) and bake at 350 degrees for about 12 minutes. When the cake has almost set completely, place a whole cherry with its stem on top, let the cake finish baking for another 3 minutes or so.