Cherry-Topped Chocolate Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Bonnie Cochran from Bryson City, North Carolina shares her special recipe for a dense and fudgy, flourless chocolate cake. âMy husband and I love this rich, moist, âspecial occasionâ dessert,â she says. âThe cherry pie filling and whipped topping really dress it upâ¦and itâs sure to satisfy any sweet tooth!â Ingredients:
5 teaspoons baking cocoa, divided |
1 cup butter, cubed |
9 ounces semisweet chocolate, chopped |
5 eggs |
1/2 cup plus 1 tablespoon sugar, divided |
2 teaspoons vanilla extract |
1 can (21 ounces) cherry pie filling |
1/2 cup heavy whipping cream, whipped |
Directions:
1. Coat a 9-in. springform pan with cooking spray; line with waxed paper and spray the paper. Dust with 2 teaspoons cocoa. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan.
2. In a heavy saucepan over low heat, melt butter and chocolate. Cool to lukewarm. In a large bowl, beat eggs and 1/2 cup sugar until thick and lemon-colored. Combine the remaining cocoa and sugar; beat into eggs. Add vanilla. Gradually beat in cooled chocolate mixture. Pour into prepared pan.
3. Place pan in a large baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
4. Carefully run a knife around edge of pan; cool completely. Serve with cherry pie filling and whipped cream. Refrigerate leftovers. Yield: 12-14 servings.
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