Author: Back of the House

• 12 tablespoons of unsalted European style butter
• 5 ½ ounces of bittersweet chocolate (Valhrona 85% cocoa)
• 3 large eggs
• ¾ cup of all-purpose flour
• ¾ cup of Morello Cherry preservers
• Crème Fraiche or softly whipped cream to garnish.

Preheat your oven to 375 degrees. Butter a 9” cake pan and dust it with Dutch cocoa powder.

Combine the butter and chocolate in a medium sauce pan. Over medium heat melt the chocolate and the butter. Whisk to combine. Allow this to cool slightly.

Using a mixer, whip the eggs and the sugar at high speed until thick and pale yellow. About 3 minutes. Add the flour and mix until just combined. Lighten this mixture by folding in ½ of melted chocolate mixture, then fold in the remaining mixture.

Pour the batter into the prepared pan and bake for approximately 30-35 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.

Warm the cherry preserves in a sauce pan. Slice the cake and garnish with the warm preserves and the Crème fraîche.

Adapted from a recipe by Jan Newberr.