Here’s another Stella pickled cherry dessert option that we put together for our 4th of July party-going binge. We love the look of these cherries spooned over this intense and rich cake, and the balsamic and fennel add just the right counterpoint to the dense cake. Bring this gluten free treat to your next party, and you’ll surely be invited back….
Fallen Chocolate Cake with Balsamic Cherries
Adapted from Cooking Light (yes, friends it only has 262 calories and 6.6g. of fat!)
1/2 c. slivered almonds (you can also use pistachios)
1 1/4 c. granulated sugar divided
1/4 c. water
4 ounces bittersweet chocolate, best quality you can get your hands on.
1/4 t. sea salt
1/2 c. unsweetened cocoa, the better the chocolate the better your cake…trust me.
3 large eggs, lightly beaten
1/2 t. vanilla extract
4 large egg whites (yes 4, not a type-o)
Balsamic Cherry Sauce
1-2 9 oz jar(s) of Balsamic Pickled Cherries (drained, but reserve the syrup)
For the Cake: Spray a 9 inch spring-form pan amply with cooking spray, then cut a perfectly fitted circle out of parchment paper to line the bottom (I trace around my pan and then cut the paper). Spray the parchment as well, now that it’s on the pan.
Put the almonds in a food processor and whir them to all to heck, leaving a fine crumb of almonds. Gently press your almond crumbs into the bottom of the pan, on top of the parchment.
To make the batter, in a medium saucepan combine 1 c. of the sugar, and the water and bring to a boil, stirring to dissolve the sugar. Remove from heat; stir in bittersweet chocolate and salt. Stir until the chocolate is completely melted. Add cocoa, stirring with a whisk until well blended. Add the 3 whole eggs, individually, whisking in between each egg addition.
In the bowl of a stand mixer fitted with a balloon whisk, put in the four egg whites and beat first on medium then on high until stiff peaks form. As the peaks are beginning to form, gradually add the 1/4 c. of sugar one tablespoon at a time.
Once the stiff peaks form, fold 1/4 of the egg white mixture into the chocolate mixture and repeat until all of the egg whites are incorporated. Pour mixture into the prepared pan. Bake at 350 degrees F. for about 25 minutes or until a wooden toothpick inserted in center comes out nearly clean. You will have some batter on the toothpick since this cake is meant to have a texture that is a cross between a flourless cake and a touch pudding-y.
Cool to room temperature; run a knife around the outside edge and remove from the pan, gently upside down onto a wire rack. Peel off the parchment paper and invert again onto a serving plate so it is now right side up.
While the cake is cooling, make the sauce. drain the cherry syrup into a small saucepan, cook over med/low heat for 10 minutes (until the syrup is reduced by about 1/4). Add the cherries and bring to a soft simmer, allow to cook for 5 minutes. The sauce can be used to ladle over each slice of cake upon serving. Top with fresh whipped cream if desired.