Let this flourless chocolate cherry cake be your Valentine’s Day dessert! It’s a very simple cake to make, with the rich chocolate flavor and classic fudgy texture of a flourless chocolate cake, plus the addition of sweet and tangy cherries. Serve the cake with a dollop of freshly whipped cream and cherry jam over top for the perfect finishing touch!
flourless chocolate cherry cake – the details
You’ll start this flourless chocolate cherry cake by melting dark chocolate and butter together. I like to do this over a double boiler so that the ingredients melt gently and the chocolate doesn’t burn.
Sugar and eggs get whisked into the chocolate mixture next. Then, instead of flour, cocoa powder thickens the batter while also adding an intensely rich chocolate flavor.
I’m using both vanilla and almond extracts in the cake. The almond pairs perfectly with the cherries, which get folded into the batter right before baking. You’ll want to find a jar of preserved cherries like these bada bing cherries I found at Whole Foods (also sold on Amazon). They’re nice and tangy with a rich sweetness.
The cake bakes for just about 40 minutes, cools for 10 minutes, and then is ready to slice! At this point, it’ll still be warm and extra soft (the slices may not be very neat). You could always cool the cake further and serve it at room temperature.
But, my favorite way to go is eating it warm and slightly messy – the warm cake plus freshly whipped cream is a combo that you just cannot beat.
Add a small spoonful of cherry jam for another hit of fruitiness plus rose petals if you’re in the festive mood, and you’ve got yourself the most decadent treat to share with your valentine (and some leftovers for the following days)!Print
Flourless Chocolate Cherry Cake
a rich, decadent flourless chocolate cherry cake with freshly whipped cream
yield: 1 (8”) cake
- ½ lb dark chocolate chips
- 12 tbsp unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract
- ½ tsp kosher salt
- ½ cup cocoa powder
- 1 (13.5 oz) jar bada bing cherries, drained + stemmed + halved (or any other preserved cherries)
- cherry jam, for topping
- rose petals (optional)
for the whipped cream…
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
- Preheat the oven to 350°F. Grease an 8” cake pan with softened butter and line it with parchment paper.
- Combine the chocolate and butter in a large, heat-proof bowl. Fill a small saucepan with a half inch of water and place it over medium heat. Place the bowl on top of the saucepan. Gently melt the chocolate and butter together, whisking often.
- Transfer the bowl to the countertop. Whisk in the sugar until smooth. Crack the eggs in one at a time, whisking until smooth. Add the vanilla extract, almond extract, and salt. Whisk to combine. Lastly, fold in the cocoa powder and halved cherries.
- Pour the batter into the cake pan and spread evenly. Bake for 35-40 minutes, or until set. Remove the cake from the oven and let cool for about 10 minutes.
- Meanwhile, pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream until frothy. Add the powdered sugar. Continue to whip until soft peaks form, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- Use the parchment paper to pull the cake out of the pan. Serve warm or at room temperature. Cut the cake into slices. Top with a dollop of whipped cream, a spoonful of cherry jam, and a pinch of rose petals (optional).