Print
BITTERSWEET CHOCOLATE CHERRY DECADENCE
Active Time : 2 Hour 30 Minutes Total Time : 2 Hour 30 Minutes Serves : 12INGREDIENTS
- PAM® Baking Spray
- 1 can (15 oz each) pitted dark sweet cherries in heavy syrup, undrained
- 1 1 cup = 2 sticks cup Blue Bonnet®-stick, softened
- 1 cup granulated sugar
- 4 eggs
- 3/4 cup unsweetened cocoa powder, preferably Dutch process
- 1/3 cup self-rising flour
- 1 tablespoon cherry brandy
- 4 squares (1 oz each) bittersweet baking chocolate squares
- 1/4 1/4 cup = 1/2 stick cup Blue Bonnet®-stick
DIRECTIONS
Preheat oven to 375°F. Spray 9-inch springform pan with baking spray; set aside.
Cake: Drain cherries, reserving 1/2 cup of the syrup; set aside. Place 1 cup Blue Bonnet and the sugar in large bowl; beat with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Beat on high speed 1 minute. Add cocoa powder, flour, 1/4 cup of the reserved cherry syrup and 1 tablespoon brandy; beat on low speed until well blended. Pour into prepared pan.
Bake 25 to 30 minutes, or until just until center is firm. Cool 30 minutes. (Cake will sink as it cools.)
Trace 6-inch circle with sharp knife in center of cake, using a plate or large plastic lid as a guide. Scoop out cake within traced area, leaving a 3/4-inch-thick layer of cake on bottom. Place removed cake in medium bowl; tear into small pieces. Set aside.
Place cherries in food processor container; cover. Process until cherries resemble a coarse puree. Add to cake crumbs; mix well. Return to center of cake; smooth top with spatula.
Frosting: Place chocolate and 1/4 cup Blue Bonnet in medium microwavable bowl. Microwave on MEDIUM (50% power) 1-1/2 minutes. Stir until chocolate is completely melted. Add 1/4 cup reserved cherry syrup and 1 tablespoon brandy; stir until well blended. Cool to spreading consistency. Spread onto top and side of cake. Refrigerate at least 30 minutes.