Chocolate Cherry Cheerfulness

Yesterday I strained the cherry brandy I’d made back in the summer. I’ve stashed a bottle in the back of the pantry for Christmas and the rest was used to soak the fruit for the Christmas cake. But what’s a woman to do with all those boozy cherries?
I’ve put some aside for a plum and cherry crumble to take it Grandad’s; some have been served with clotted cream ice cream and the rest have been popped into a naughtily rich and delicious boozy chocolate cherry cake to welcome the teens home for their half term holiday. School’s out today!
Here’s how.
You’ll need:
150g good quality dark chocolate like Green and Black’s, broken up
3 eggs
200g caster sugar
150g plain flour
1/2 teaspoon of bicarbonate of soda
35g cocoa
125ml boiling water
125ml olive or rape seed oil
2 teaspoons of vanilla extract
pinch of salt
a few small handfuls of boozy cherries
and the ability to wash up a lot of bowls
  1. Preheat the fan oven to 150C. (170C if not a fan oven.) Grease and line the bottom of a 23cm springform cake tin.
  2. Melt your broken up chocolate gently, either over a bowl of simmering water, or in a microwave. Set it to one side.
  3. Mix your cocoa with boiling water and vanilla extract. Set aside.
  4. Combine flour and salt with bicarb in a separate bowl. Again, set aside!
  5. Now beat eggs, sugar and oil In a mixer until it becomes a little lighter and fluffier. If you don’t have a mixer then this is an excellent five minute upper arm work-out.
  6.  Tip the cocoa solution into the egg and oil mixture. Beat. Now tip flour in gradually into this mixture and beat again. Lastly, the melted chocolate and the cherries. Fold gently till all is combined.
  7. Tip the dark batter into a prepared tin and bake for 40 – 45 minutes. Test with a skewer (it should come out clean).
  8. Let it cool for 15 minutes in the tin, then remove and place on a wire rack to cool.
  9. Serve with creme fraiche and more cherries.

Summer 2019 : Homemade cherry brandy

We don’t have a cherry tree at the moment but we do have generous cherry-growing friends. A trug of cherries at this time of year is just the job for some homemade cherry cake, a clafoutis or to indulge in some store-cupboard alchemy, making cherry brandy. Making or creating something is one of my particular stress-busters. I don’t paint or sew or knit but I can garden, cook and prance about on a stage.

For this project you’ll need a bottle of (cheap) brandy, a kilner jar (1 kg should do it) and enough cherries to fill the jar (600-700g), 2 tbsp sugar ( I use soft brown) and a cinnamon stick. Obviously you can make more by upscaling the jars and ingredients.

Stone the cherries and pack them into the jar. Add the sugar and stir well. Pop the cinnamon stick in the top of the jar, pour in enough brandy to cover and seal.  Shake well and put away in a cool dark cupboard for about 6 weeks.

Shake the jar occasionally. (I have to write myself notes on the fridge as a reminder.) Then on a rainy day in September, remove your jar of cherry jewels,  pour through a sieve to remove the cherries and use these to recreate the scent and taste of summer on top of deliciously indulgent clotted cream or chocolate ice cream. At this point you’ll feel smug that you remembered to stone the cherries. Pour the brandy into pretty bottles, label and store in the pantry for that Christmas drinks party or to pack into hampers for those you love.

Easy, delayed gratification.

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