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Chocolate and cherry pound cake

POPULAR (ABOUT 16 SLICES)

Preparation time:

about 25 minutes, excluding cooling time

Baking time: about 70 minutes

For the Bundt pan or kugelhopf mould (diameter 22 cm/9 in):

a little fat, flour

For the all-in-one sponge:

1 jar morello cherries (drained weight 350 g/12 oz) 200 g/7 oz (2 cups) plain (all purpose) flour 80 g/3 oz (1 cup) custard powder (chocolate pudding mix) 1 sachet baking powder 125 g/4½ oz (⅝ cup) sugar 1 sachet Bourbon vanilla sugar 5 eggs (medium) 150 ml/5 fl oz (⅝ cup) cooking oil, e.g. sunflower oil 125 ml/4 fl oz (½ cup) buttermilk 100 g/3½ oz (¾ cup) grated chocolate

For the glaze:

100 g/3½ oz full milk or dark chocolate 1 teaspoon cooking oil, e.g. sunflower oil

Per slice:

P: 4 g, F: 13 g, C: 26 g, kJ: 983, kcal: 235, CU: 2.0

1 Grease and flour the Bundt pan or kugelhopf mould. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge mixture, thoroughly drain the morello cherries in a sieve (photograph 1). Mix together the flour, custard powder and baking powder in a mixing bowl. Add the sugar, vanilla sugar, eggs, cooking oil and buttermilk, then whisk all the ingredients with a hand-mixer with whisk attachment, first briefly on the lowest setting, then on the highest setting for 2 minutes until you have obtained a smooth, homogeneous mixture.

3 Carefully fold in the chocolate flakes and morello cherries (photograph 2). Now put the sponge mixture in the greased and floured Bundt pan or kugelhopf mould. Put on the shelf in the bottom third in the preheated oven. Bake for about 70 minutes.

4 Leave the cake to rest in the mould for about 10 minutes, then remove it and put on a cake rack to cool.

5 To make the glaze, break the chocolate into pieces and melt with the cooking oil in bain-marie over low heat, stirring all the time. Pour over the cake in such a way that it runs in long “drips” (photograph 3). Leave the glaze to set.

TIPS» You can replace the chocolate glaze with one made with 2 tablespoons cherry juice and 150 g/5 oz (1¼ cups) icing (confectioners’) sugar.

» Sprinkle the cake with icing sugar before serving.