Gluten-Free Chocolate Cherry Slice Recipe

For the Cake:

• ▢ 16 tablespoons unsalted butter, chopped
• ▢ 250 grams 70% dark baking chocolate, chopped
• ▢ 1 cup superfine granulated sugar, or caster sugar
• ▢ 6 large eggs, lightly whisked
• ▢ ¾ cup gluten-free all-purpose flour, sifted
• ▢ ¾ cup shredded coconut, sifted, plus more for garnish
• ▢ ½ cup raw cacao powder, sifted
• ▢ 2-3 cups fresh cherries, pitted

For the Chocolate Ganache:

• ▢ 7 tablespoons half-and-half, or pouring cream
• ▢ 150 grams 70% dark baking chocolate, finely chopped
• ▢ 1 tablespoon corn syrup, or glucose syrup

• Preheat the oven to 350°F.
• Combine butter and chocolate in heatproof bowl and melt in the microwave. Stir to combine.
• Add sugar, eggs, flour, coconut, and cacao, and stir to combine.
• Add pitted cherries and stir to combine.
• Pour into a lined rectangular baking pan and bake for 25-30 minutes. Cool on a wire rack.
• While the cake cools, make the ganache. Heat the half-and-half in a saucepan until it simmers. Remove from heat, add chocolate and corn syrup, and let sit for 5 minutes. Stir until just combined to avoid splitting.
• Spread ganache on the cake and decorate with extra coconut.

Nutrition