That dark red blood color is just amazing and dramatic. I wanted to do do small cakes, nothing too heavy or boring, and I was crazy to include cherries in the recipe, so I remember being hooked by a post from Aran of Cannelle et Vanille.
I found her post very inspiring and the combinations of ingredients was perfect. Thinking about “le mariage” of almonds, chocolate and cherry was just meant to be, so I went for it but with a big twist in the recipe.
I didn’t wanted the cakes dense, more light and cake like.
For the Cherry, Almond and Chocolate Cake you will need:
Inspiration by: Cannelle et Vanille
- 150 grams almond paste (I used ground almonds)
- 2 eggs
- 100 grams butter
- 50 grams of sugar
- 100 grams bittersweet chocolate (melted)
- 20 gr cocoa powder
- 100 grams flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp Buttermilk
- cherries, pitted and cut into pieces
In the bowl of an electric mixer, cream the almond paste with one egg until it becomes a smooth mixture, add the second egg and whip for about 3 minutes or until well incorporated.
Melt the butter and the chocolate over a double boiler.
Add the chocolate/butter mixture to the almond/eggs mix and whip in low speed, until combined.
Add the buttermilk and whip til all comes together and forms a paste.
Separately, combine the flour, cocoa powder, sugar, baking powder and soda. Mix.
Add the dry mix to the chocolate mixture and fold.
Fold in the pieces of cherry and mix to distribute evenly.
Put a big scoop of batter into molds (half way up) and bake at 180°C for 15 minutes.
I also did very small cakes so the baking time was less.
Enjoy the cakes with some milk and you are good to go.