Alive and Cooking

Cherry Chocolate Tortey

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6 eggs
250g self raising flour
200g caster sugar
250g unsalted butter
200g dark cooking chocolate
200g milk cooking chocolate
200g pitted tinned cherries
600ml thickened cream


Cream together the butter and sugar until light and fluffy, then slowly add the eggs, one at a time while still beating the mix.
Chop the cherries into small pieces and add to the mix (including any juice).
Melt the dark chocolate and pour into the mix.
Pour in about 100ml of cream, then sift in the flour.
Pour the cake mix into 2 cake tins and bake at 190°c for about 45-55 minutes, or until a skewer comes out clean.
Allow to cool on a rack
Melt the milk chocolate
Whip the remaining cream until fluffy, then mix half with the melted chocolate.
Cut the cooked cakes in half, spread the first layer with chocolate cream, the second with cream only, the next with chocolate and the last with cream.
Use a piping bag, to create a creamy decorative top with any of the remaining cream.

Cherry Chocolate Tortey