This dessert is light, beautiful and unbelievably delicious! What a treat!

(For 4 servings)

Prep time: 40 min
steeping time: 1 h
Difficulty: easy
Cannot be frozen

3 eggs, separated
2 1/2 oz | 1/3 cup sugar
3 tbsp butter, melted
2 1/4 oz | 1/2 cup all-purpose flour
2 tbsp cocoa powder
16 oz | 3 cups cherries, pitted
2 1/2 fl oz | 1/3 cup kirsch, or cherry juice
2 tbsp lemon juice
1 tbsp confectioner’s sugar
4 tbsp cream, whipped
dark chocolate curls

1 Preheat oven to 400F. Grease and line a 1 lb loaf pan with parchment paper.

2 In a mixing bowl, beat together egg yolks and sugar until pale and thick, 2-3 minutes. In a separate bowl, beat egg whites until stiff.

3 Sieve flour and cocoa into egg yolk-sugar mixture, folding to incorporate. Whisk in melted butter and one-third beaten egg whites to loosen.

4 Carefully fold in remaining egg whites. Transfer batter to pan and bake for about 20-25 minutes until risen and dry to touch. Transfer to a cooling rack to cool completely.

5 Toss together cherries, kirsch, lemon juice and confectioner’s sugar in a mixing bowl. Leave to steep for 1 hour.

6 Turn out cake and cut into bite-sized pieces. Divide between four dessert glasses and top with steeped cherries and their juices.

7 Garnish with whipped cream and chocolate curls before serving.

Nutritional information:
cal: 454
protein (g): 7.9
carbs (g): 58.4
sugars (g): 35.6
fat (g): 18.7
sat. fat (g): 10.4
fiber (g): 4.5
sodium (mg): 119