Morello Cherry & Dark Chocolate Cake
Morello Cherry & Dark Chocolate Cake

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, morello cherry & dark chocolate cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Morello Cherry & Dark Chocolate Cake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Morello Cherry & Dark Chocolate Cake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have morello cherry & dark chocolate cake using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Morello Cherry & Dark Chocolate Cake:
  1. Take 200 g unsalted butter (room temperature)
  2. Make ready 200 g caster sugar
  3. Make ready 3 large eggs
  4. Get 175 g self-raising flour
  5. Take 1 teaspoon cinnamon
  6. Get 140 g ground almonds
  7. Take 200 g morello cherries
  8. Get 1/3 cup runny honey
  9. Prepare 2/3 cup sour cream
  10. Get 150 g dark chocolate (70% cocoa) roughly chopped
Instructions to make Morello Cherry & Dark Chocolate Cake:
  1. Pre-heat your oven to 170°C/325°F/Gas Mark 3 - Line a 2lb loaf tin with a grease proof liner.
  2. In a large bowl cream together the sugar, butter & eggs with an electric mixer until light and fluffy. Add in the cinnamon and honey (use runny honey, blossom honey is best) and beat that in until fully incorporated.
  3. Now fold in the ground almonds until well dispersed and then do the same with the sour cream and then the chocolate. Spoon the mixture into the loaf tin and spread it out evenly. Poke the cherries into the mixture, spreading them at random depths throughout the mixture.
  4. Pop into the oven and bake for 45-60 minutes, until golden brown and a skewer comes out clean when poked into the middle.
  5. Serve when cool. Slice it up at will - will keep for a couple of days in an airtight container.

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