Cherry Chocolate Cake
12
Product(s) Used
Special Diet
Gluten-FreeCourse
DessertMain Ingredient
ChocolateOccasion
Entertaining, Holidays, Kid-FriendlyIngredients
- 4 tbsp San-J Tamari Soy Sauce, divided
- 1 pint vanilla ice cream softened
- non-stick cooking spray
- 1 cup semi-sweet chocolate chips
- 6 tbsp unsalted butter
- 2 tsp pure vanilla extract
- 3 large eggs, separated
- 3/4 cup sugar
- 2/3 cup almond flour
- 1 12 ounce bag frozen cherries, thawed
Directions
- Stir 3 tablespoons of San-J Tamari Soy Sauce into the softened ice cream and re-freeze. Keep in freezer until a few minutes before serving time.
- Preheat oven to 350º. Spray a 9-inch spring-form pan with cooking spray. Line the bottom with a piece of parchment paper cut to fit and spray the paper.
- Place butter and chocolate in a microwave-safe bowl and cook on high power 1 1/2 – 2 minutes or until most of the chocolate chips are melted. Stir until all chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon San-J Tamari Soy Sauce. Let cool.
- Beat the egg yolks and sugar together until thick and pale yellow, 2 – 3 minutes. Add the chocolate mixture and almond flour. Stir to combine.
- With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky.
- Pour batter into prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in pan for at least 10 minutes before removing.
- Serve slices of cake warm or at room temperature topped with a scoop of ice cream.
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