Ingredients
Scale
For the brownie cake:
- 6 1/2 ounces bittersweet chocolate or 4 oz. baking chocolate + 2.5 oz. semi-sweet chocolate
- 13 tablespoons butter
- 1 cup sugar
- 4 large eggs – 3 separated, 1 whole
- 2 teaspoons real vanilla extract
- 3 large egg whites
- 1/4 teaspoon salt
For the cherry sauce:
- 1 pound fresh sweet cherries
- 7 Tablespoons cherry brandy
- 2 Tablespoons sugar
- 2 – 3 Tablespoons water
- 1 Tablespoon cornstarch
- 1 teaspoon real vanilla extract
For serving: whipped light cream
Instructions
- Preheat the oven to 300 F. Spray a large springform pan with cooking spray (or one 8-inch + 1 3-inch pan) and set aside.
- Break up the chocolate into pieces and put in a microwaveable bowl with the butter. Microwave on high for 90 seconds, then stir. Microwave for another 30 seconds and stir again. Repeat until all the butter and chocolate are melted. Set aside.
- Get a large and a medium mixing bowl out. Separate the eggs, putting 6 egg whites in the medium bowl and 1 whole egg plus 3 egg yolks in the large bowl.
- Add 1/3 cup sugar to the egg whites in the medium bowl and beat them until they are stiff and shiny, about 4 minutes.
- In the large mixing bowl, beat the rest of the sugar, 3 egg yolks and whole egg with the vanilla extract with an electric mixer on high for about 5 minutes. The mixture should be thick and creamy and light yellow in color.
- Gently fold the melted chocolate into the large bowl with the egg yolk mixture, then fold in the egg whites. Pour the batter into the prepared pan(s), making sure to only fill the pans 2/3 – 3/4 full because this cake will rise while baking. Set the pans in the oven and bake for about 1 hour and 10 minutes or until the top is crackly and the middle is of the cake is set.
- While the cake is baking, make the cherry sauce: pit the cherries with a cherry pitter or cut them sideways and pull the stems and pits out. Set the cherries in a medium saucepan with the brandy and sugar over medium heat. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes or until the cherries start to soften and release their juices. In a small bowl, whisk the water with the cornstarch and add in a thin stream to the cherry mixture, stirring constantly. Cook a few more minutes, stirring constantly, until the mixture starts to thicken. If it gets too thick, add more brandy or water to thin. Stir in the vanilla.
- Serve slices of the cake with the cherry sauce and whipped cream on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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