Preparation: 10 min
Cooking: 1 hr 30 min
670 g bottled morello cherries
250 g butter
300 g dark chocolate
8 eggs, separated
625 ml (2 ½ c) castor sugar
125 ml (½ c) cocoa
125 ml (½ c) sour cream
Preheat the oven to 180 °C and line a 22-cm cake tin with baking paper.
1 Place the cherries (reserve the liquid) on a baking tray and bake for 30 minutes or until dry and slightly wrinkled.
2 Melt the butter and chocolate in a bowl over a saucepan of simmering water. Whisk the egg yolks and 500 ml (2 c) sugar until thick and pale, then fold in the cocoa and sour cream. Add the melted butter and chocolate, stir until smooth and fold the cherries through.
3 In a large mixing bowl, whisk the egg whites until soft peaks form then add the remaining sugar while still beating. Continue beating until firm peaks form. Gently fold the egg whites through the chocolate mixture in batches.
4 Pour into the cake tin and bake for 1 hour or until the edges have set, but the centre is still a little moist. Set aside to cool in the tin.
5 Put the reserved cherry liquid into a small saucepan and simmer until the liquid has reduced by half. Pour into a serving jug. Remove the cake from the tin and place it on a serving plate. Dust with cocoa.