Flourless Chocolate Cake with Black Cherries and Mascarpone

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Preparation time: 20 minutes

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Cooking time: 40 minutes

1 tsp Baking Powder

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200 g Butter
softened, plus extra for greasing

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200 g Caster Sugar

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40 g Cocoa Powder
plus extra for dusting

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4 - Fresh Egg

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200 g SuperValu Ground Almonds

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1 - SuperValu Vanilla Pod
cut in half lengthways and seeds scraped out

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100 g Tinned Black Cherries
drained, plus 1 tablespoon to decorate

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Preheat the oven to 180°C/ gas mark 4. Grease a 21cm springform cake tin with a little butter and dust with cocoa powder.
Combine the ground almonds, caster sugar, cocoa, vanilla seeds and baking powder in a large bowl. Add the softened butter and mix in the eggs one at a time until fully incorporated. Finally, stir through the black cherries.
Pour the batter into the prepared tin and bake in the oven for 35 to 40 minutes. Allow to cool completely on a wire rack before releasing the sides of the tin.
Beat together the mascarpone and caster sugar in a bowl, then add 1 tablespoon of chopped black cherries and stir it through. Serve dollops of mascarpone on the side and dust the cake with some icing sugar if desired.