Ingredients

• 500g Butter
• 5 Eggs
• 300g Cherries
• 300g Dark Chocolate
• 280g Sugar
• 2 teaspoons Vanilla Extract
• 310g Whipping Cream
• 330g All Purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 60g Egg Yolk
• 20g Cornflour
• 250g Whole Milk
• 20g Cocoa Powder

Tools

• Oven
• Parchment paper
• Cooling rack
• Plastic wrap
• Cooking Chef XL
• Acetate strip
• Baking pan - 13 x 9"
• Cooking chef xl bowl
• Sieve
• Bowl - large
• Cooking chef xl bowl

Method

1. Pre-heat oven - 175°C
2. Grease and line a clean baking pan with parchment paper
3. Attach the Creaming Beater
4. Add butter and sugar to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Mix with splashguard fitted until combined - 30 sec, Speed 2
7. Mix with splashguard fitted until light and fluffy - 1 min 30 sec, Speed Max
8. Add egg, vanilla extract and whipping cream to the Cooking Chef XL Bowl gradually while machine is running
9. Mix with splashguard fitted until combined - 2 min, Speed 4
10. Then sift all purpose flour, baking powder and salt into the Cooking Chef XL Bowl
11. Mix with splashguard fitted until combined then scrape bowl - 30 sec, Speed 2
12. Mix with splashguard fitted until combined - 10 sec, Speed 4
13. Transfer half of the batter into the baking pan and level with a spatula
14. Add whipping cream and cocoa powder to the Cooking Chef XL Bowl
15. Mix with splashguard fitted until combined then scrape bowl - 10 sec, Speed 2
16. Mix with splashguard fitted until combined - 10 sec, Speed 4
17. Transfer cream to baking pan
18. Add cherries to the baking pan on top and press down
19. Bake until skewer tests clean - 40 min, 175°C
20. Remove from oven
21. Turn out onto cooling rack and let cool
22. Clean Cooking Chef bowl
23. Attach the Creaming Beater
24. Add egg yolk, sugar and cornflour to the Cooking Chef XL Bowl
25. Mix with splashguard fitted until combined - 30 sec, Speed 1
26. Add whole milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
27. Mix with splashguard fitted until combined - 30 sec, Stir 1
28. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
29. Place a sieve over a large bowl
30. Strain mixture into bowl
31. Cover with plastic wrap
32. Chill in fridge
33. Clean Cooking Chef bowl
34. Attach the Creaming Beater
35. Add butter to the Cooking Chef XL Bowl
36. Mix with splashguard fitted until light and fluffy - 2 min, Speed Max
37. Add vanilla mixture to Cooking Chef XL Bowl gradually while machine is running
38. Mix with splashguard fitted until combined - 30 sec, Speed 4
39. Line baking pan with acetate strip
40. Add cream to cake
41. Chill in fridge - 1 hr
42. Clean Cooking Chef bowl
43. Attach the Creaming Beater
44. Add dark chocolate to the Cooking Chef XL Bowl
45. Heat with splashguard fitted until melted and let cool - 2 min, 60°C, Stir 1
46. Pour chocolate into cake
47. Level off with a spatula
48. Use a fork to create a wave pattern on the surface of the chocolate
49. Place in fridge until set - 1 hr
50. Serve

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