Cherry Chocolate Cake
PREP TIME 30 minutes
COOK TIME 30 minutes
350g cherries, pitted
200g Four Roses plain flour
200g dark chocolate
200g Ashgrove butter
1 tsp baking powder
Juice of 1 lime
Preheat oven to 180°C. Coat the flesh of the cherries with lime juice.
Insert the KitchenAid Stir Assist in the bowl and add the chocolate and butter.
Set the time to 10 minutes, the temperature to 60°C and the speed to 2. Press start to begin.
When the tone sounds, remove the melted chocolate and keep warm.
Replace the Stir Assist with the Egg Whip and add the eggs and sugar. Select speed 4 and set the time to 5 minutes. Press start to begin.
When the tone sounds, remove the Egg Whip and insert the Dough Blade in the bowl.
Add the sifted flour and baking powder, select speed 5 and time 4. Press start to begin.
When the tone sounds, add the melted chocolate and half of the pitted cherries, select speed 4 and 4 minutes for the time. Press start to begin.
When the tone sounds, pour the mixture into a lined baking pan and place in the oven to bake for 30 minutes.
Once cold serve with remaining cherries.