Chocolate – Cherry – Cake

Ingredients

• 1 can (15 oz / 425 g) whole pitted sweet cherries in heavy syrup
• 200 g / 7.1 oz mixed nuts (e. g. walnuts, almonds, and hazelnuts)
• 250 g / 8.8 oz plain, all-purpose flour + 10 g / 0.35 oz for coating the cherries
• 3 tablespoons dark baking cocoa
• 1 teaspoon Chinese Five Spice
• 1 heaping tablespoon baking powder
• 3 eggs
• 240 g / 8.5 oz sugar
• 1 pinch of salt
• 50 ml / 1.7 fl oz red wine, alternatively milk
• 125 ml / 4.2 fl oz oil, neutral in taste, like sunflower or canola oil
• 200 g /7.1 oz off-the-shelf or homemade chocolate glaze

Method

1. Grease a loaf pan (9 x 4.5 inch). Transfer the cherries to a fine-mesh strainer placed over a bowl and let drain thoroughly. Chop the nuts roughly (alternatively, place the nuts in a large freezer bag and smash with a rolling pin). In a mixing bowl, combine 250 g of flour, cocoa, Chinese Five Spice, and baking powder.

2. Preheat the oven to 180°C / 355°F. In a large mixing bowl, whip eggs, and sugar with a pinch of salt on high speed for about 5 minutes, until fluffy and creamy. Gradually add flour mixture, alternating with wine and oil. Fold in half of the chopped nuts.

3. Dust the cherries with the remaining 10 g of flour. It will prevent the cherries from sinking into the batter. Transfer half of the batter into the greased pan and top it with half of the cherries. Cover with the remaining batter and top with the remaining cherries. Bake on a lower rack 50 – 60 minutes. Let cool in the baking pan for 15 minutes before transferring the cake onto a cooling rack.

4. Prepare the chocolate glaze and spread it over the cake. Sprinkle with the remaining nuts. Serve in thick slices.