Flourless Chocolate-Cherry Cake

The darker the chocolate, the higher the health benefits and the more bitter and richer the flavor. If you are new to dark chocolate, start with 70% dark chocolate and work your way to a higher percentage.
By / Photography By Brent Harrewyn | February 20, 2016


Serves 4-6
For chocolate cake:
6 tablespoons unsalted butter, plus more for pan
1 cup dark chocolate chunks
6 large eggs, separated
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
½ cup granulated coconut sugar
For chocolate-cherry ganache:
½ cup dark chocolate chunks
3 tablespoons coconut oil
¼ cup cherry preserves (From Beth’s Farm Kitchen, Stuyvesant, New York) 
Whipped cream, optional, for serving
Preheat oven to 275°. Grease a 9-inch springform pan, set aside. 
Place butter and chocolate in a double boiler over low heat, continually mixing until melted. Remove from heat, let cool slightly and whisk in egg yolks and spices.
In a large bowl or stand mixer, beat egg whites until soft peaks form. Gradually add coconut sugar and beat until glossy stiff peaks form.
Whisk ¼ of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites. 
Pour batter into prepared springform pan and smooth the top. Bake until the cake pulls away from the sides of the pan, about 40 to 45 minutes. Cool completely on a wire rack; remove sides of pan. 
While cake is in oven, place ganache ingredients in a double boiler over low heat and mix until melted. Allow ganache to cool slightly but not enough to harden. 
Once cake is cooled, pour ganache over top of cake and spread evenly. Top with whipped cream, if desired. 

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