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- Feb 9, 2004
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Chocolate Cherry Divinity Cake
Scrumptious cherries with the finest fair trade chocolate equals a match made in sweetheart heaven. The ultimate Valentine's Day surprise!
Prep Time: 1:30
Servings: 16
Ingredients:
1 cup cherries (dried) 1/4 cup Organic Valley Orange Juice - no pulp added 5 ounces semisweet chocolate (broken up) 1/4 cup Organic Valley European-style Cultured Butter 3 large Organic Valley Grade A Extra Large Brown Eggs 2/3 cup sugar 1/4 cup Organic Valley Whole Milk 1 teaspoon vanlla extract 1/4 teaspoon almond extract 1/2 cup all-purpose flour 1/3 cup almond slivers 16 cherries (fresh)
Chocolate Glaze 6 ounces semisweet chocolate (broken up) 2 tablespoons Organic Valley European-style Cultured Butter
Instructions:
**Directions for the Chocolate Glaze: in a double boiler combine 6 ounces semisweet chocolate, cut up, and 2 tablespoons of Organic Valley European Style butter; cook until melted, stirring twice.
Nutrition Information:
298 Calories, 14g Fat (39.9% calories from fat), 5g Protein, 43g Carbohydrate, 3g Dietary Fiber, 58mg Cholesterol, 68mg Sodium. Exchanges: 0 Grain(Starch), 0 Lean Meat, 1 1/2 Fruit, 1 1/2 Fat, 1 1/2 Other Carbohydrates.
Scrumptious cherries with the finest fair trade chocolate equals a match made in sweetheart heaven. The ultimate Valentine's Day surprise!
Prep Time: 1:30
Servings: 16
Ingredients:
1 cup cherries (dried) 1/4 cup Organic Valley Orange Juice - no pulp added 5 ounces semisweet chocolate (broken up) 1/4 cup Organic Valley European-style Cultured Butter 3 large Organic Valley Grade A Extra Large Brown Eggs 2/3 cup sugar 1/4 cup Organic Valley Whole Milk 1 teaspoon vanlla extract 1/4 teaspoon almond extract 1/2 cup all-purpose flour 1/3 cup almond slivers 16 cherries (fresh)
Chocolate Glaze 6 ounces semisweet chocolate (broken up) 2 tablespoons Organic Valley European-style Cultured Butter
Instructions:
- In a small saucepan over medium heat, combine dried cherries and Organic Valley Orange Juice. Simmer for 5 minutes and set aside. In a double boiler (or you can use a small saucepan nestled into a large saucepan filled 2" high with water) combine chocolate and butter, cook until melted (depending on method, 5-10 minutes) . Set aside.
- In a medium bowl, beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Beat in flour. Stir in undrained cherries and almonds.
Pre-heat oven to 350 degrees. - Pour into a greased and floured 8-inch springform pan or 9x1-1/2-inch round baking pan; place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, allowing 45 to 50 minutes for the springform pan or 35 to 40 minutes for the 9-inch pan. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely.
- Spread 1/4 cup Chocolate Glaze** evenly over top and sides of cake. Chill for 10 minutes. Frost top and sides of cake with remaining glaze. Chill until set. Let stand at room temperature for 10 to 15 minutes before serving. If desired, garnish with fresh cherries. Makes 12 to 16 servings.
**Directions for the Chocolate Glaze: in a double boiler combine 6 ounces semisweet chocolate, cut up, and 2 tablespoons of Organic Valley European Style butter; cook until melted, stirring twice.
Nutrition Information:
298 Calories, 14g Fat (39.9% calories from fat), 5g Protein, 43g Carbohydrate, 3g Dietary Fiber, 58mg Cholesterol, 68mg Sodium. Exchanges: 0 Grain(Starch), 0 Lean Meat, 1 1/2 Fruit, 1 1/2 Fat, 1 1/2 Other Carbohydrates.
