In honor of my recent trip to my hometown of Seattle, Washington, I’ve decided to make a recipe inspired by the rich and flavorful foods I’ve brought back with me to New York. On my walk throughÂ Pike Place MarketÂ with my family, I bought a few new items that I’d never tasted before, including Chukar Cherry Sour Cherry Preserves and Seattle Chocolates Dark Chocolate Truffle Bars. Those were the inspiration for this light and moist flourless chocolate cake, flavored with melted dark chocolate and sour cherries. And to add a bit more of Seattle to the recipe, I added some Washington State Honey. No matter what anyone says, Washington State Honey is the best in the country and the tastiest comes from Snoqualmie Valley Honey Farm. I brought back lots of little honey bears filled with this sweet and sticky liquid gold and I intend to use them every chance I get! So I HAD to add some honey to the recipe as well. So with this mixture of the preserves, dark chocolate and honey, I’ve created a flourless chocolate cake that isn’t too rich but has tons of sweet flavor. It won’t weigh you down and you will seriously be going back for seconds! If you don’t have sour cherry preserves on hand, you can use whatever preserves you want. I think apricot or raspberry preserves would be amazing in this cake!
Sour Cherry Flourless Chocolate Cake
1 cup chopped dark chocolate
1/2 cup sour cherry preserves
1/4 cup coconut oil (or unsalted butter, room temperature)
1/4 cup cocoa powder
1 Tbsp honey
1/4 tsp salt
1 tsp powdered sugar, for garnish
Canned Coconut Milk Whipped Cream
1 14 oz. can classic coconut milk (must be full fat)
1 Tbsp powdered sugar
1/2 tsp vanilla extract
I placed the can of coconut milk in the freezer to chill while I baked the cake. If you have enough time, I recommend refrigerated the can of coconut milk overnight but the freezer will work in a pinch. I preheated the oven to 350 degrees F. I lined the bottom of a 9-inch springform pan (you can also use 8-inch) with foil then sprayed the bottom and sides of the pan with cooking spray. I chopped the dark chocolate and combined it with the coconut oil in a microwave-safe bowl.
I melted the chocolate and coconut oil for 1 minute in the microwave then stirred to combine, until all of the chocolate was completely smooth. I added the sour cherry preserves, cocoa powder, honey and salt and whisked to combine. I then added the six eggs and whisked until the batter was smooth and the eggs were fully incorporated.
I poured the batter in to the prepared springform pan, placed the pan in the oven and baked the cake for 40-45 minutes. When the cake was ready, the center was firm and the top was puffed. I set the cake aside for 15 minutes to cool and the puffed top flattened.
I ran a sharp knife along the edges of the cake then removed the pan sides. I sprinkled the top of the cake with some sifted powdered sugar, just to make it looks a little prettier. It worked, right?
While the cake was cooling, I whipped up a batch of coconut milk whipped cream to top the cake. I removed the can of coconut milk from the freezer, flipped it over and opened the bottom of the can. I poured out all of the coconut liquid that had separated and refrigerated it in an airtight container for another use. At the bottom of the can was the thick part of the coconut milk, called coconut cream.
I scooped the cream out, placed it in a stand mixer and whisked the cream on medium-low for 5 minutes. Once thick and fluffy, I added the powdered sugar and vanilla extract then beat on high for another minute. The coconut whipped cream is best fresh but can be refrigerated for 2-3 days in an airtight container. You just need to whip it again quickly before serving.
I sliced a piece of the fudgy cake while it was still warm and topped it with some of the coconut whipped cream and a dollop of the sour cherry preserves.
Light and creamy chocolate cake with a hint of sour cherry flavor.