A moist and deeply rich chocolate cake with classic hazelnut flavour and a good amount of sour cherry.
Preheat the oven to 160 ℃ (320 ℉). In a small bowl blend 80g (2¾ oz) of Dutch cocoa powder with 80g (2¾ oz) of melted butter. Add ½ a cup of boiling water and mix until you have a glossy mass resembling melted dark chocolate. In a food processor place 1½ cups of sour cherries, 250g (8¾ oz) of hazelnut meal, 200g (7 oz) of sugar, 1 teaspoon of baking powder, 5 large (or 6 small) eggs and the chocolate. Process until smooth and pour into a prepared cake tin. Bake for approximately 60 minutes or until the cake tests clean. Allow to cool in the tin before turning out onto a plate.
michelle picker cooks 
Two queries – should this use fresh (or bottled) cherries, or can one substitute dried (perhaps adding them after the processing stage)? And what size cake tin would you suggest?
I used re-constituted dried cherries but they need to be quite soft. I imagine well-drained bottled cherries would work just as well. The batter is wet enough to pour. I would suggest a standard 23cm (9″) cake tin.
Two queries – do you mean fresh (or bottled) cherries, or dried? I assume the former… And what size cake tin do you recommend?
I used re-constituted dried cherries but they need to be quite soft. I imagine well-drained bottled cherries would work just as well. The batter is wet enough to pour. I would suggest a standard 23cm (9″) cake tin.
*drool* 🙂