The Breakers Chocolate Cherry Cake
1/2 pound butter, softened
13/4 cups sugar
8 eggs, separated
Pinch salt
1 teaspoon vanilla extract
11/4 cups almond flour
1 cup bread flour
1 tablespoon baking powder
8 ounces chocolate chunks (we used 11/2 cups Nestle Semi Sweet Chocolate
Chunks)
1cup drained, canned sour cherries
1/4 cup confectioners' sugar, sifted
Grease and flour a 9-by-13-inch baking pan. Preheat oven to 360 degrees.
With the electric mixer on high speed, beat butter and 3/4 cup sugar until
light. Add the egg yolks, salt and vanilla extract to the butter mixture and
mix until well incorporated. Combine the flours and baking powder. Gently
stir the flour mixture into the butter mixture and add the chocolate chunks.
Set aside.
In a separate bowl using clean beaters, with an electric mixer on high
speed, beat egg whites until foamy. With mixer running, add remaining 1 cup
sugar and continue beating until soft peaks form. Fold into the cake batter.
Spread half the batter in the prepared pan and sprinkle with canned
cherries. Cover with remaining batter. Bake 35 minutes or until cake tester
inserted into center of cake comes out clean. Cut into small squares and
sprinkle with confectioners' sugar before removing to a serving platter.
Makes 48 pieces.
Per piece: 123 calories, 48 percent calories from fat, 2 grams protein, 16
grams carbohydrates, .34 gram total fiber, 7 grams total fat, 4 grams
saturated fat, 41 milligrams cholesterol, 79 milligrams sodium.
You can buy almond flour or you can process room-temperature almonds (with
brown skins) in a food processor fitted with the metal blade until finely
ground. Do not overprocess or you will have almond butter.
We could not find canned sour cherries so we substituted a drained
(16-ounce) can S&W pitted dark sweet cherries in extra heavy syrup. It
worked fine. You also can omit the cherries if you wish. There's plenty of
flavor and texture in this cake without them.
Recipe adapted from one from The Breakers, Palm Beach
Sun-Sentinel Jan. 30, 2003
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