Serves 12


  • 1 (6-oz.) cup dried sour cherries such as Montmorency
  • 3 Tbsp. aged balsamic vinegar, cassis, rum or brandy
  • 1 cup (4 1/2 oz.) slivered blanched almonds, toasted
  • 4 Tbsp. granulated sugar
  • 12 oz. bittersweet (60 percent) chocolate, chopped; or, bittersweet chocolate chips, such as Ghirardelli
  • 3/4 cup unsalted butter, cut into cubes
  • 6 large eggs
  • 1 cup firmly packed brown sugar
  • 1/4 tsp. kosher salt
  • Unsweetened cocoa powder, for dusting
  • Whipped cream


    In a small bowl, combine the cherries and vinegar and let soak for 2 hours.

    Preheat the oven to 350. Butter a 9-inch springform pan and line the bottom with a round of parchment paper. Wrap the outside of the pan tightly with 3 layers of heavy-duty aluminum foil, covering the bottom and sides completely.

    In a food processor, pulse the almonds until finely chopped. Add 2 tablespoons of the granulated sugar and pulse until the almonds are finely ground (do not overprocess).

    In the top of a double boiler set over (but not touching) simmering water, combine the chocolate and butter. Heat, stirring often, until the chocolate and butter are melted and smooth. Remove the bowl from over the water.

    In a large bowl, whisk together the eggs and brown sugar until well blended. Gradually add the chocolate mixture, whisking until smooth. Stir in the ground-almond mixture and salt, then the cherry mixture. Scrape the batter into the prepared pan and jiggle to even out the top of the filling.

    Bring a kettle of water to a boil. Place the cake pan in a large roasting pan and add enough hot water to the roasting pan so that it comes halfway up the sides of the cake pan. Cover the cake pan with aluminum foil but do not fold down the edges.

    Bake the cake until set in the center with the outer 1 inch (2.5 cm) dry to the touch (the top will be shiny), about 1 hour and 40 minutes. Carefully remove the cake pan from the roasting pan, then the foil from the cake pan. Transfer the cake to a wire rack to cool completely in the cake pan, about 2 hours. Cover and refrigerate the cake until chilled, at least 3 hours and up to 3 days.

    To serve, remove the sides of the pan and transfer the cake to a platter. Dust the cake with cocoa powder. Cut the cake into thin wedges and top with dollops of whipped cream. Serve chilled or at room temperature.

    Reprinted with permission from Gluten-Free Baking by Kristine Kidd, Weldon Owen 2014.

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