150g good quality dark chocolate, chopped
150g unsalted butter, at room temperature
150g caster sugar
3 large eggs, separated
120g self-raising flour
1 tablespoon cocoa powder
50g toasted hazelnuts, ground
5 tablespoons sour cherries, soaked
in 2 tablespoons cherry liqueur, brandy, or port
icing sugar to finish
Preheat the oven to 190ºC. Grease ten 375ml moulds and line the bases with baking paper. Alternatively, use disposable panibois moulds as shown.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth, remove from the heat, and allow to cool.
Beat the butter and sugar until light and fl uffy, then beat in the egg yolks one at a time, beating well after each addition.
Mix in the cooled chocolate, and sift in the fl our and cocoa. Add the hazelnuts, cherries, and soaking liqueur. Mix gently to combine.
Whisk the egg whites until stiff peaks form, and fold into the mixture in two batches, using a large metal spoon.
Spoon the mixture into the prepared tins and bake 18-20 minutes or until a skewer inserted in the centre comes out clean.
Leave for 5 minutes then turn out and allow to cool completely.
Dust with icing sugar before serving. Stored in an airtight container, these cakes keep for 2-3 days. Makes 10 small cakes
To bake one large cake, use a 1.5-litre loaf pan and bake for approximately 40 minutes or until a skewer inserted in the centre comes out clean.
Panibois wooden cake moulds are available from Epicurean or selected stores nationwide.
Sour Cherries from Epicurean or selected stores nationwide.
Wine Match: 2001 Howard Park Scotsdale Shiraz (Western Australia).