This cake is not very sweet. It’s a “mother-in-law” dessert, when you need to make something in a hurry from what you have on hand and you’re afraid to just send hubby down the street for a quart of Haagen-Daz because you feel you had better impress her this time.
serves 2-4 (small portions)
1/4 cup softened butter or Crisco
1/4 cup sugar (optional)
1/4 cup honey
1 egg -> at room temperature!
2 squares (2 oz.) bitter chocolate
1 can of sour cherries or sour cherry pie filling
Nuke the chocolate about 30 seconds to melt. Whisk it and nuke it again until it’s all melted. Let it cool.
Whisk the chocolate, Crisco/butter, sugar and honey, and the egg until they are smooth and glossy. Beat hell out of it!
3/4 cup + 2T white flour
3/8 tsp salt
3/8 tsp baking soda
dash cinnamon (optional)
Sift dry ingredients. Mix them alternately with the wet ingredients and with:
1/2 cup boiling water
Beat the hell out of it again. (With whisk or with electric beater on high until it changes color and fluffs up a bit, 2-3 minutes.)
Grease a 9″ pie tin and then dust it with powdered cocoa. Spread the canned sour cherries or canned sour cherry pie filling on the bottom of the baking pan. Pour and spread the cake batter over it.
Bake at 350o for 25 to 30 minutes until a toothpick poked in the center comes out clean. Dust with:
and serve warm.
Vanilla ice cream might be nice over it, but if you had vanilla ice cream you wouldn’t need to bake in a hurry, would you?