Do you happen to have a chocolate fanatic at home? Do you happen to be the chocolate fanatic?
When I was a child I hated chocolate. What?! I’m totally serious. Ask my parents. I despised chocolate and refused to eat it!
Parents dream, right? Wrong.
I was a nightmare. Remember the ice cream with the 3 flavors (chocolate, vanilla and strawberry)? Most people loved it because it was, in fact, delicious with all the flavors mixed together. I, on the other hand, would only eat the vanilla. Sounds reasonable, right? Nope! It just so happens that the chocolate and vanilla were located right next to each other and if I saw one microscopic speck of chocolate ice cream in my vanilla I refused to eat it and cried.
I know what you’re thinking. Crazy… and I was…
Now that I’ve grown up, or should I say, have become older… I have an enormous appreciation for chocolate and all of it’s benefits! Mostly the fact that it tastes amazing. I love chocolate and even go for the dark, dark chocolate when given the choice!
Truth is, I don’t even know why I didn’t like chocolate as a kid. I don’t even think I knew why at the time. Thankfully, I have grown into loving chocolate and use it in most of my desserts!
This one is for you little Katie…
Double Chocolate Cake with Amaretto Cherry Sauce
Makes about 12 round cakes (6.25 cm or 2.5 in)
100g butter, softened
50g cocoa powder
Dark Chocolate Ganache:
750g dark chocolate
100g sour cherries in a jar (with the juice!), plus a little bit of cherry juice reserved for the corn starch
1/2 teaspoon cinnamon
1 tablespoon corn starch
For the chocolate crumble:
Preheat oven to 180 C or 350 F. Prepare a pan lined with baking paper and a rectangular metal baking frame (11 x 7.5 in or 28 x 19 cm).
Mix together the sugar and butter until combined. Add the flour and cocoa powder and form into a smooth dough. Break into pea sized pieces with your hands.
Sprinkle into the baking form and lightly press down with your hands. It should still look like crumbs! Remember it’s a crumble!
Bake for about 10-15 minutes. Let cool.
For the ganache:
Bring the cream and butter to a boil. Chop the dark chocolate and place in a medium sized bowl. Once the cream has boiled, pour over top of the chocolate and let sit for a minute. Stir into a homogeneous mixture.
Pour over top the cooled crumble. Place in the refrigerator for about 2 hours or until the ganache has hardened.
Cut out into the desired form with a cookie cutter. I used a circular 6.25 cm or 2.5 in form
For the amaretto cherries:
Bring the cherries, sugar and cinnamon to boil in a pot over the stove. In a small glass, mix together the corn starch and extra cherry juice. Pour into the boiling cherries and bring again to a boil while continuously stirring. Remove from heat, let cool and add the amaretto.