1 cup sugar
1/2 cup yogurt
1/2 cup brewed coffee, cooled
1/4 cup Patricia & Paul Hojiblanca EVOO
1/3 cup dark chocolate, melted
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/3 tsp salt
1 cup fresh cherries, pitted and halved
2 tbsp sugar
1 tbsp Patricia & Paul Datk Chocolate balsamic
1 tbsp lemon juice
Whipped Cream, soft peaks
1/2 cup dark chocolate
1/4 cup low fat cream
Fresh cherries & Chocolate Shavings for garnish
Preheat oven to 350 degrees and butter and flour an 8 inch springform
baking pan and keep aside.
In a bowl, whisk together sugar, egg, coffee, yogurt, chocolate, oil and
vanilla, until well combined.
In an another bowl, sift flour, cocoa, baking powder, baking soda and salt.
Add the flour mixture to wet mixture and whisk to make a smooth batter.
Pour the batter into prepared pan and bake from 35-40 minutes, until a
toothpick inserted into the center of cake comes out clean.
Let it cool in pan for 15 minutes and then invert on to wire rack to let cool
Meanwhile, In a saucepan, mix cherries, sugar, vinegar and lemon juice and
simmer for 10 minutes on medium. Chill the filling in fridge.
For chocolate ganache, heat the cream and chocolate in a double boiler or
in microwave and stir gently to combine.
Once, cake and filling are completely cooled, cut the cake into two halves
horizontally. Spread the whipped cream on one half and then top with
cherry filling. Sandwich the other half on top of it. Pour the ganache over
top of the second half and let it drip through the edges. Scatter some shaved
chocolate and fresh cherries on top