Name: Choc-cherry loaf
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 125 gram butter, at room temperature; 1/2 cup caster sugar; 2 eggs, separated; 125 gram dark eating chocolate, melted; 1/2 cup plain flour; 1/4 cup self-raising flour; 150 gram frozen cherries, thawed, chopped; cocoa powder, for dusting; Whipped ganache; 150 gram dark eating chocolate, chopped; 1/3 cup cream

Ingredients

125 gram butter, at room temperature

1/2 cup caster sugar

2 eggs, separated

125 gram dark eating chocolate, melted

1/2 cup plain flour

1/4 cup self-raising flour

150 gram frozen cherries, thawed, chopped

cocoa powder, for dusting

Whipped ganache

150 gram dark eating chocolate, chopped

1/3 cup cream

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper over edges.

2.Using an electric mixer, beat butter and sugar in a medium bowl until light and creamy. Beat in egg yolks, one by one, until combined. Stir in melted chocolate until combined.

3.Transfer mixture to a large bowl. Sift over combined flours; stir to combine.

4.Using an electric mixer. beat egg whites to soft peaks in a small bowl. Gently fold into cake mixture, in two batches, until just combined. Fold in cherries. Spoon mixture into prepared pan; smooth surface.

5.Bake 1 hour, or until crumbs cling to a skewer inserted in centre. Cool 10 minutes in pan; turn out onto a wire rack to cool completely.

6.Meanwhile, to make whipped ganache, combine chocolate and 1/4 cup cream in a saucepan. Stir over low heat until chocolate melts. Transfer to a bowl. Refrigerate 20 minutes, stirring every 5 minutes, or until just set. Using a whisk, whip ganache 30 seconds, or until it just changes colour and is light and fluffy. Stir in remaining cream.

7.Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with half the whipped ganache. Repeat with middle layer. Add top layer; dust with cocoa powder. Slice to serve.

To melt chocolate in the microwave, place it in a small, microwave-safe bowl. Microwave on high (100%) power in 30-second bursts, stirring, until melted and smooth. Only whip the ganache until it just changes colour. If you over-whip, it will separate and go grainy.
Note

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