German Sour Cherry Chocolate Cake

Tart against rich is the whole story here. A fudgy chocolate cake, built on melted chocolate and butter with only a little flour to hold it together, gets a scatter of pitted sour cherries over the top before baking. As it bakes, the cherries sink in and burst, leaving juicy, sharp pockets that slice straight through the dark chocolate richness.

The texture lands between a cake and a torte: dense and moist without being heavy. That comes from the eggs. Yolks beaten with sugar give the cake body, while whites whipped separately and folded in lighten the batter just enough so it doesn’t bake into a brick.

Sour cherries are the key, not sweet ones. Their bright acidity is what keeps every bite from turning cloying. Bake it in a springform so the tender cake releases cleanly.

Chef Tips

• Use true sour cherries, not sweet. Their tartness is the entire balance against the chocolate.
• Drain the cherries well before they go on top, since excess liquid makes the cake gummy.
• Fold the whipped whites in gently to keep the batter airy. They are the only lift this cake gets.
• A springform pan is the way to go, because this tender cake is tricky to turn out of a standard pan.

Variations

• Use jarred Morello cherries or kirsch-soaked cherries for a Black Forest lean.
• Dust with powdered sugar or finish with a glossy chocolate ganache.
• Serve with whipped cream or a scoop of vanilla ice cream to play up the contrast.