No-Bake Chocolate Cherry ‘Cake’

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No-Bake Chocolate Cherry ‘Cake’

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Ingredients

Adjust Servings:
1 cup whipping cream
200g (7oz) dark chocolate
250g (9oz) pitted cherries defrosted or fresh

Variations

Variations & Substitutions

milk or white chocolate – don’t be tempted to substitute in milk or white chocolate because there won’t be enough cocoa butter coming from the chocolate to ‘set’ the cake. Plus all that sugar!

dairy free – replace the cream with coconut milk OR other dairy-free milk like soy milk or almond milk. The flavour profile will change, but not necessarily in a bad way.

crunchy – Sprinkle over shopped roast hazelnut or almonds.

lower carb – use 90% cocoa solids chocolate. You may or may not want to add a little stevia.

different fruit – any berries or a mixture of berries are lovely with chocolate. As are these Vanilla Roast Pears.

Prepare Ahead

Will keep in the fridge for 2-3 days (if no one knows it’s there). Can be frozen.

WINE MATCH: A nice up of tea.

Ingredients

Directions

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This ‘cake’ is so so good. I made it for afternoon tea recently and Finbar (my 2-year-old) ate a whole slice before I realized what was happening. Of course he was then awake in the middle of the night from all the caffeine in the chocolate. A mistake I won’t make again!

Back to the glories of this cake.

It’s an awesome stress-free dinner party show-stopper because you can make it ahead. And because, chocolate.

It’s super rich so serve dainty slices… You can always go back for seconds!

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Steps

1
Done

Line a loaf tin with baking paper so the sides are covered. Place cream in a small saucepan and bring to a simmer.

2
Done

Roughly chop the chocolate into chunks and place in a bowl. Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.

3
Done

Stir until smooth then pour into the prepared pan. Arrange cherries on top.

4
Done

Freeze until set – about 30 minutes.

jules

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