In my thermomix: gluten free chocolate cherry cake

Those who know me well know that I often rave about my thermomix. It was a 40th birthday pressie fairly recently (well, maybe not that recently...) and while I don't use it as much as many owners, I can't imagine my kitchen without it. 

My favourite recipe in the basic cookbook that comes with it is easily the Torta Caprese or flourless almond cake. I've made it countless times and it has always been a huge hit. Most people are shocked when they realise it's gluten free as it is ridiculously moist and bursting with flavour. It's also incredibly simple, quick to prepare, and could easily be made by those of you unfortunate enough not to have a thermi. I've made it as is in the book, as well as adding orange zest, various liquors, and extra whole almonds to give it a different texture. 

I mixed it up again when I made it on the weekend as I was very kindly given a massive box of beautiful cherries by Cherry Growers Australia and Brisbane Produce Markets. I am a bit surprised that I had some left for baking, as cherries are amongst my favourite fruits, but even I can't eat 2kg of them on my own. Although I tried hard!

What you need

250g dark chocolate, chopped (I always use a good quality 70% chocolate)

250g almonds

200g sugar (I use raw and blitz it a bit, but you could use castor too)

150g butter at room temperature

6 eggs (59g)

1 tbsp baking powder

1 tbsp cocoa

300g cherries, pitted and cut in half (this allows for a few to be eaten) 

What you do 

• Preheat oven to 180c
• Grease a 20-22cm tin and line with baking paper
• Pop the chocolate into the thermi bowl and chop for 5-10 seconds on speed 8. Set aside in a separate bowl
• Put the almonds into the thermi bowl and chop for about 10 seconds on speed 6. Add to the bowl with the chocolate
• Place remaining ingredients into the thermi bowl and mix for 20 seconds on speed 7
• Add chocolate and almonds and mix for about 30 seconds on speed 6 until it has all come together
• Pour half the mixture into the prepared tin, sprinkle half the cherries on top
• Pour over the other half of the mixture and top with the remaining cherries 
• Bake for about an hour to an hour and 15 minutes. Check at the hour mark. You want it to be not fully cooked, so it has a lovely fudgy centre.
• Once cooked, cool in the tin, then cover with plastic wrap and refrigerate for a few hours. Try not to be tempted to cut it before it is completely cool. 
• Serve with more fresh cherries, cream or ice-cream

If you don't have a thermomix, you can easily make it using another type of mixer. Either hand grate the chocolate, or blitz it in a food processor, buy almond meal, use caster sugar and mix the rest as per the order in the directions above. 

Actually, if you don't have a thermomix, just go and get one. Or at least start saving!

What's your favourite ingredient to add to a chocolate cake recipe?

Disclaimer: The cherries (and a fabulous easy to re-use box and bag) were gifted to me by Cherry Growers Australia and Brisbane Produce Markets. Thank you.