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Parisian Cherry Chocolate Cake




Source of Recipe


ConAgra


List of Ingredients




PAM® Original No-Stick Cooking Spray
1 can (16 ounces) bing cherries in heavy syrup
1 1/4 cups Blue Bonnet® - stick, divided, softened
3/4 cup granulated sugar, plus 2 tablespoons
4 large eggs
3/4 cup unsweetened cocoa powder, preferably Dutch
1/3 cup self-rising flour
2 tablespoons cherry brandy, divided
4 1-ounce bittersweet chocolate squares


Recipe



Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray, dust lightly with a small amount of flour and set aside.
Prepare cake: Drain cherries, reserving 1/2 cup of the liquid and set aside. In a large bowl, combine 1 cup of the Blue Bonnet® and the sugar. Using an electric mixer on high speed, blend until light and fluffy. Reduce to low speed and beat in eggs, one at a time until combined. Beat on high speed for 1 minute. Reduce to low speed, add cocoa, flour, 1/4-cup of reserved cherry syrup and 1 tablespoon brandy (may substitute 1 1/2 teaspoons almond extract). Mix until blended and pour into prepared pan. Bake for 25-30 minutes or until center is barely firm. Remove from oven and place on wire rack and cool in pan for 30 minutes. (Cake will sink down as it cools)
Trace a 6-inch circle in the center of the cake, (use a plate or large plastic lid as a template). Scoop out center of the cake, leaving 3/4 of an inch at the bottom and place crumbs into a medium bowl.
Place cherries in a food processor and process to a coarse puree. Combine cherry puree with reserved cake crumbs and blend well. Return crumb-cherry mixture to center of cake, smoothing with a spatula.
In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup reserved cherry syrup and microwave 1-2 minutes on 50% power until just melted. Remove from heat and stir in remaining 1/4 cup of Blue Bonnet® and 1 tablespoon brandy until smooth. Cool to spreading consistency. Ice top and sides of cake. Refrigerate cake for 30 minutes before serving.