- 200g dark chocolate
- 250g butter
- 230g brown sugar, soft
- 1tsp vanilla essence
- 155g flour, self-raising
- 45g desiccated coconut
- 2 eggs
- 180g pitted sour cherries, drained
- icing sugar to dust
- fresh cherries to garnish
Note: You can use fresh sour cherries instead of canned
Preheat oven to 160C. Lightly grease 8 round cake forms (125ml capacity) or 23cm round cake tin
and line the base and sides with baking paper. Place the chocolate, butter, sugar and vanilla
essence in a heatproof bowl.
Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water.
Stir occasionally until the chocolate has melted and the mixture is smooth. Remove the saucepan
from the heat and sit the bowl in a sink of cold water until cooled. Place the flour and coconut in
a food processor.
Combine the flour and coconut in bursts. Add the chocolate mixture and eggs.
Process in short burst until the mixture is just combined. Add the pitted sour cherries to the food
processor and process until they are just chopped.
Pour the mixture into the prepared cake forms (or tin) and bake for 1hour 10mins, or until a skewer
comes out clean when inserted to the centre of the cake. Leave the cake in the tin for 15mins before
carefully turning out onto a wire rack to cool completely. Dust with icing sugar and decorate with