This German classic has been inspired by good friend Martin Boetz who is a brilliant chef and now runs Cooks Co-op raising vegetables and supplying to restaurants. Having been part of the Australian food scene for over 20 years, Martin’s vision of chefs having influence and control over their produce from before seedling right through to the diners experience is now coming to life in this project, which focuses on sustainable farming, nurturing and quality produce.
225g caster sugar
175g self-raising flour
50g cocoa powder
100ml thickened cream
2 teaspoons caster sugar
100g dark chocolate, chopped
20g unsalted butter
1 420g tin of cherries
1 tablespoon sugar
1 vanilla bean, split
300ml thickened cream, whipped to firm peaks
Fresh cherries when in season with stalks attached.
Preheat oven to 170°c fan forced. Grease and line 2 x 20cm springform cake pans.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs one at a time.
Sift together flour and cocoa powder and fold into mixture with a metal spoon or spatula.