This gluten and dairy free pudding is guaranteed to be a hit with all!
Pre-heat the oven to 180C. Grease a 20cm cake tin with olive oil and line the base with baking paper.
Chop the chocolate into small pieces and place in a heatproof bowl over a pan of simmering water to melt slowly. Once melted, whisk in the olive oil then two-thirds of the caster sugar. Let the mixture cool a little then beat in the egg yolks, salt and ground almonds.
Whisk the egg whites in a clean, dry bowl until very light and frothy, then add the rest of the sugar. Continue to whisk until soft peaks form.
Fold a big spoon of the egg whites into the chocolate mixture to loosen it then gently fold in the remaining whites, a spoon at a time.
Lastly, fold in the cherry pieces, and spoon into the prepared cake tin. Bake for 40 minutes until a cake tester comes out clean.
Serve with some fresh cherries and a dollop of crème fraiche or a dairy-free alternative as a decadent dessert.
200g dark chocolate (at least 70% cocoa)
125ml good quality olive oil
200g caster sugar
2 tablespoons ground almonds
5 large eggs, separated
150g fresh cherries, pitted and roughly chopped
extra-virgin olive oil
1 large red onion, finely chopped
tsp coriander seeds
Slice of sourdough, ripped into small pieces
100g cherries, pitted and halved and chopped
tbsp rosemary leaves, finely chopped
3 garlic cloves, crushed
grated zest of 1 unwaxed orange
tablespoon of lemon juice
handful of toasted pine nuts
freshly grated nutmeg
1 egg, beaten
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