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).