I am loving all those cherries in Aussie supermarkets right now. I was talking to my green grocer and apparently some bans have been lifted by the Australian powers that be and so we are able to have imported American cherries in winter…I am a bit of a Slow Foodie, so I momentarily took pause over the arrival of these in my local…but the thought was dismissed when I saw the beautiful quality of them, and hell, they are cheaper than ours in the height of the season. I expect I'll be complaining about the Aussie price come summer! In the meantime, cherries are featuring heavily on here…hope you don't mind!
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- 100 Grams Butter cubed BUY
- 75 Grams Chocolate dark pieces BUY
- 90 Grams dark brown sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- 80 Grams Desiccated Coconut (organic)
- 120 Grams SR flour
- 1 egg
- Enough fresh Cherries to make you happy!
Preheat oven to fan forced 170ºC. Line a 20cm square cake tin with paper that comes up over the sides for easy removal.
Place butter and chocolate into Thermomix bowl and chop for 3 sec/speed 6.
Scrape down sides of bowl and melt for 3 min/50ºC/speed 1.
Add remaining ingredients except cherries and blend for 6 sec/speed 6. Scrape down sides of bowl and repeat.
Spread batter into prepared tin and arrange cherries into the batter with stalks poking out.
Bake for 25 minutes or until inserted skewer comes out almost clean. (You want moisture for this cake.)
At this point, I was going to drizzle it with chocolate ganache, but truly, it barely made it to the photograph…so up to you. Serve with fresh cream or ice cream, and I am guessing this cake would improve over time…as in; would have been more moist the next day, because that is what coconut does….but I will never know!
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