If you are a Cherry Ripe lover this show stopper is definitely for you. Imagine plump juicy seasonal cherries encased in a beautifully moist chocolate coconut cake topped with luscious chocolate ganache and a sprinkling of shredded organic coconut.
My chocolate cherry ripe slice is a collision of delicious sweet and sour ingredients and contrasting textures. Great for those new to baking as it does not require much skill, just ensure you don’t over cook your slice because you want a fudgy moist centre.
I attempted this recipe with frozen and morello cherries but it just didn’t work. You need fresh juicy cherries for a deep cherry flavour and extra moistness so I would suggest only making this gluten free cake when cherries are in season. Don’t panic, I have plenty of other delicious chocolate cake recipes on my blog to keep you occupied out of season. Enjoy!
- 250g unsalted butter, chopped
- 250g 70% dark cooking chocolate, chopped
- 1 cup caster sugar
- 6 eggs, lightly whisked
- ¾ cup plain gluten free flour, sifted
- ¾ cup organic desiccated coconut, sifted
- ½ cup raw cacao, sifted
- 2 -3 cups fresh cherries, pitted
- Chocolate Ganache
- 100mL cream
- 150g 70% dark cooking chocolate, chopped
- 1 tbs glucose syrup
- Preheat oven to 180c.
- Combine butter and chocolate in heatproof bowl and melt in the microwave. Stir to combine.
- Add sugar, eggs, flour, desiccated coconut, raw cacao and stir to combine.
- Add pitted cherries and stir to combine.
- Pour mix into a lined rectangular baking tray and bake for 25-30 minutes. Cool on wire rack.
- Make chocolate ganache by heating cream in a saucepan until just simmering. Remove from heat, add chocolate and glucose syrup and sit for 5 min. Stir until just combined to avoid splitting.
- Spread ganache on slice and decorate with shredded coconut.
- Preheat oven to 180c.
- Combine butter and chocolate in mixing bowl and melt 50C/5 min/speed 2.
- Add sugar, eggs, flour, desiccated coconut, raw cacao and mix speed 5/10 sec.
- Add pitted cherries. Mix 10 sec/speed 3.
- Pour mix into a lined rectangular baking tray and bake for 25-30 minutes. Cool on wire rack.
- Make chocolate ganache by mixing cream, chocolate and glucose syrup 50C/speed 3/ 3 min. Scrape down sides halfway through mixing.
- Spread ganache on slice and decorate with shredded coconut.
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