Method
- Blend the egg replacer and cocoa powder in to the flour
- cream the sugar and marge, then add to the flour mixture, adding a little water gradually until it can be mixed into a soft consistency
- Melt 150g of dark chocolate and stir in the olive oil. Add with the chopped glacé cherries to the cake mix and stir well
- Transfer the mix to a greased, lined baking tin and cook at 200 degrees until set
- Reduce the temperature to 125 degrees and cook further until a skewer stuck into the centre comes out clean
- Remove from oven and set aside to cool completely
- Using a peeler, Scrape chocolate curls from the second bar of chocolate
- Place the cherries on top of the sponge and melt the remaining chocolate; drizzle over the cherries
- When the melted chocolate is cooled, sprinkle the chocolate curls over the cherries and serve
Cooking Temperature: 200/125 degrees
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Cooking Time: 60 Minutes
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Serves: 12
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Keeps For: 7 days in the 'fridge
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