Ingredients
2 cups fresh cherries, pitted
1/2 cup whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
6 ounces unsalted butter
7 ounces dark chocolate 70%
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
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In a double boiler, melt butter, chocolate and sugar, until the chocolate and butter are combined. You don't need the sugar to dissolve. Let cool slightly. Sift together the dry ingredients and set aside. Add the eggs, one at a time to the chocolate mixture, which should be slightly cooled. Mix completely after each addition. Add the vanilla extract. Mix half of the dry ingredients into the batter, combine until just incorporated, then add the rest. Don't over mix. Fold the cherries in to the mixture. Pour batter into a buttered pan, lined with parchment paper. Bake at 325 F for about an hour, until a tester comes out with only a clean.
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Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards