Page 13 - Fresh Magazine – A Christmas of Good Food Karma

FLOURLESS CHOCOLATE CAKE WITH BLACK CHERRIES AND MASCARPONE
Simple Shortcuts
NO TIME TO MAKE A DESSERT? WHY NOT POP IN STORE AND PICK UP A SUPERVALU SIGNATURE TASTES DESSERT INSTEAD?
classic christmas
SERVES 8
200g ground almonds
200g caster sugar
40g cocoa powder, plus extra for dusting 1 vanilla pod, cut in half lengthways and
seeds scraped out
1 teaspoon baking powder
200g butter, softened, plus extra for
greasing 4 eggs
100g tinned black cherries, drained, plus 1 tablespoon to decorate
TO SERVE
200g mascarpone
100g caster sugar
1 teaspoon icing sugar, optional
1 Preheat the oven to 180°C/ gas mark 4. Grease a 21cm
springform cake tin with a little butter and dust with
2cocoa powder.
Combine the ground almonds, caster sugar,
cocoa, vanilla seeds and baking powder in a large bowl. Add the softened butter and mix in the eggs one at a time until fully incorporated. Finally, stir through the black cherries.
3Pour the batter into the prepared tin and bake in the oven for 35 to 40 minutes. Allow to cool completely on a wire rack before releasing the 4sides of the tin.
Beat together the
mascarpone and caster sugar in a bowl, then add 1 tablespoon of chopped black cherries and stir it through. Serve dollops of mascarpone on the side and dust the cake with some icing sugar if desired.
WINTER 2015 FRESH | 11