Chocolate love cake with cherries & booze

Chocolate Cake

Serves 2

  • For the cake

  • 2 tablespoons cocoa powder

  • 100 g butter, softened

  • 100 g caster sugar

  • 1 free-range egg

  • 100 g self-raising flour

  • ½ teaspoon baking powder

  • ½ tin black cherries, drained

  • 2 tablespoons hazelnuts, chopped

  • For the chocolate sauce

  • 1 tablespoon butter

  • 142 ml single cream

  • 75 g good-quality dark chocolate (70% cocoa solids), broken into small pieces

  • 1 splash brandy, rum, Amaretto or Baileys

Preheat the oven to 180ºC/350ºF/gas 4 and grease a small ovenproof dish (23-25cm) with butter.



Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is lovely and smooth.



In another bowl or a food mixer, beat the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix it all together really well, pour into your ovenproof dish and sprinkle the cherries and hazelnuts on top before putting in the oven for about 25 minutes.



While your cake is baking, make your chocolate sauce. Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add your chocolate pieces to the pan. Give it all a good stir and then leave it for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until thoroughly combined.



To check if your cake is ready, give it a bit of a jiggle and if it doesn't wobble too much then it's done, if not, give it a few more minutes in the oven.



Once it's ready, pour your warm chocolate sauce all over the cake and either share it right from the dish or serve it up on two small plates with vanilla ice cream or double cream. Delicious!

Nutritional Information

Chocolate love cake with cherries & booze

A super-special Valentine's Day dessert

More Romantic meals recipes >
0 foodies cooked this
I have a lot of love for this chocolate cake – it's not too difficult and totally delicious
Serves 2
35m
Super easy
Method

This is a great cake to make for that special person in your life – it's not too difficult and totally delicious! Serve it with a little glass of whatever booze you decide to add to the chocolate sauce – I love brandy, but rum, Amaretto or Baileys would also work well.

Preheat the oven to 180ºC/350ºF/gas 4 and grease a small ovenproof dish (23-25cm) with butter.

Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is lovely and smooth.

In another bowl or a food mixer, beat the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix it all together really well, pour into your ovenproof dish and sprinkle the cherries and hazelnuts on top before putting in the oven for about 25 minutes.

While your cake is baking, make your chocolate sauce. Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add your chocolate pieces to the pan. Give it all a good stir and then leave it for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until thoroughly combined.

To check if your cake is ready, give it a bit of a jiggle and if it doesn't wobble too much then it's done, if not, give it a few more minutes in the oven.

Once it's ready, pour your warm chocolate sauce all over the cake and either share it right from the dish or serve it up on two small plates with vanilla ice cream or double cream. Delicious!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1372
    69%
  • Carbs 118.7g
    46%
  • Sugar 82.2g 91%
  • Fat 87.8g 125%
  • Saturates 50.4g 252%
  • Protein 18.4g 41%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the cake

  • 2 tablespoons cocoa powder

  • 100 g butter, softened

  • 100 g caster sugar

  • 1 free-range egg

  • 100 g self-raising flour

  • ½ teaspoon baking powder

  • ½ tin black cherries, drained

  • 2 tablespoons hazelnuts, chopped

  • For the chocolate sauce

  • 1 tablespoon butter

  • 142 ml single cream

  • 75 g good-quality dark chocolate (70% cocoa solids), broken into small pieces

  • 1 splash brandy, rum, Amaretto or Baileys