Eva’s Chocolate Cake with Ground Walnuts and Cherries

In Czechoslovakia, they picked the sour cherries off the tree. In Australia, Eva buys them, imported from Europe; the best, she says, are in a jar, not a tin. Sometimes, when she can’t locate sour cherries, she uses tinned pineapple instead.

Adapted from Eva Grinston

Eva’s Chocolate Cake with Ground Walnuts and Cherries
Eva’s Chocolate Cake with Ground Walnuts and Cherries
Print Recipe
Eva’s Chocolate Cake with Ground Walnuts and Cherries
Eva’s Chocolate Cake with Ground Walnuts and Cherries
Print Recipe
Instructions
  1. Preheat oven to 160C/320F. Whip egg whites and cream of tartar to a stiff meringue. Set side in a bowl. Then cream butter, egg-yolks, sugar, until light and fluffy. Add melted chocolate.
  2. Gently fold the egg whites into the chocolate mixture, alternating with nuts.
  3. Line a 20cm/8inch baking tin with parchment. Scrape half of the batter into tin and then scatter half of the cherries over this. Add the remaining batter and smooth down the top. Bake for 1 hour or until a skewer inserted comes out clean
  4. Cool completely in the tin. Place on a serving plate and spread the chocolate hazelnut spread on top. Top with the remaining half of the cherries and the arils from half the pomegranate.
Recipe Notes

Source: Foodista.com

Share this Recipe
Powered byWP Ultimate Recipe