If you’re looking for a cake to impress your guests, this is it! Not only does it look great but the rich taste will satisfy those tastebuds.
20 minutes
40 minutes
Medium
8
Line two cake tins and preheat oven to 180C.
Break chocolate into pieces and cover with boiling water.
Add the remaining ingredients, stir and divide between the cake tins.
Bake for 35 – 40 mins then allow to cool.
Whip cream.
Cut the top off each of the cakes.
Paint half of the kirsch on top of one cake, top with 1/3 of cream and add cherry jam to the centre.
Paint the remaining kirsch on the other cake, top with remaining cream and decorate with the cherries and chocolate.
Place this cake on top of the first sponge.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
