Wine Spectator
March 31, 2011
Adjust rack one-third of the way up from the bottom of the oven. Preheat the oven to 350 degrees. Spray a 9 inch springform pan with the butter-flavored cooking spray, and dust the pan with breadcrumbs, shaking out and discarding any excess.
Spread the cherries over layered paper towels to remove any moisture.
Melt the chocolate in the top of the double boiler, stirring until its smooth.
Cream the butter in a bowl with an electric mixer. Ad the vanilla and almond extracts and sugar, and beat well. Add the eggs, one at a time, scraping the bowl with a rubber spatula, and beating after each addition. On low speed, add the chocolate, and mix well. Add the almonds, and mix well. Add the flour, scraping the sides of the bowl, and mix until just incorporated.
Spread half of the batter evenly in the springform pan. Add the cherries, spreading them evenly with your fingers. Spread the remaining batter evenly over the cherries.
Bake for 50 minutes or until a cake tester comes out clean. Cool on a rack for 15 minutes. Remove the sides of the pan, and allow to cool completely before removing the bottom. Transfer to a serving platter, and dust the cake with powdered sugar.
Adapted from Maida Heatter's Book of Great Chocolate Desserts (Knopf)
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 370 | ||
Calories from Fat: 211 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 93mg | 29 % | |
Sodium 104.6mg | 4 % | |
Potassium 148.9mg | 4 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 35.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 370
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