Chocolate Velvet Cake with Cherry Compote

Name: Chocolate Velvet Cake with Cherry Compote
Total time: 40 min
Yield: Makes: 12-portion cake
Cuisine: France
Ingredients: 450 g / 1 lb fresh cherries; cinnamon stick, thumb-length; ½ tsp arrowroot or potato flour; 120 g / 4 oz light soft brown sugar; 300 ml / 10 fl oz red wine such as Côtes du Rhône; 30 g / 1 oz cornflour; 1 tsp icing sugar; 6 eggs; 200 g / 7 oz dark soft brown sugar; 400 g / 14 oz plain dessert chocolate e.g. Green and Black’s Maya Gold; 300 ml / 10 fl oz double cream

Preparation info

Makes:
12
-portion cake

Difficulty
Medium
Ready in
40 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

A French chocolate cake with a soft, velvety texture due to the cream in the recipe – which I’ve adapted for double cream rather than crème fraîche. Serve this rich cake while still warm, on its own or with vanilla ice-cream. It is also excellent partnered with cherries poached in red wine.

Ingredients

400 g / 14 oz plain dessert chocolate e.g. Green and Black’s Maya Gold
300 ml /

Europe
France
Cake
Gluten-free
Vegetarian
Mediterranean

Method

Break the chocolate into pieces and melt in a bowl in a microwave or a warm oven. Remove from the heat and add the cream, stirring gently until incorporated.

Use an electric beater to whisk the eggs with the sugar for 2 minutes until light and frothy, then beat in the sieved cornflour. Gently pour the chocolate into the egg mixture, stirring with a balloon whisk until well combined. Pou