White chocolate and cherry torte with a crème fraîche chantilly

The white chocolate in this cake adds a touch of extra flavour and a whole lot of moistness and texture. And this recipe is from A lighter way to bake and so is healthier than your usual cake. More better for your bakes available here

Serves 10 Equipment

 23cm round springform cake tin

Sponge 

Spray oil 

150g white chocolate, snapped into small pieces 

100g caster sugar 

100g low-fat Greek yogurt 

75g unsalted butter, very soft 

3 eggs, lightly beaten 

175g self-raising flour

 2 tsp baking powder 

Seeds of 1 vanilla pod or 1 tsp vanilla extract 

1 tbsp kirsch for soaking the cake (can leave out for kiddies)

 Crème fraîche Chantilly 

200g low-fat crème fraîche 

25g icing sugar, sifted Seeds of 

1 vanilla pod or 1 tsp vanilla extract 

To serve 

250g fresh cherries 

Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas Mark 4. Lightly grease a 23cm round springform cake tin with a little spray oil. Line the base with baking parchment and set aside on a baking sheet. 

Tip the chocolate into a small heatproof bowl. I like to melt chocolate in a microwave in 30-second blasts, stirring between each blast. Alternatively, melt the chocolate in a bowl that just sits on top of a medium pan with a little bit of boiling water.

 Just make sure the bowl doesn’t touch the water as this could make the chocolate grainy. Leave the chocolate to sit until it melts, then stir, remove from the heat and set aside. Next, beat the sugar, Greek yogurt and butter together in a large bowl until well combined. The mixture may have a few lumps and bumps in it, but that is okay. Add two-thirds of the beaten egg along with half of the flour and beat the mixture together until it looks uniform. 

Add the remaining egg and flour, the baking powder and vanilla seeds or extract and mix it all together, then fold the melted chocolate through thoroughly. Pour the mixture into the tin and level the top with the back of a spoon. Bake in the oven for about 30–35 minutes or until the cake is golden brown, spongy to the touch and a knife inserted into the centre comes out clean. 

Meanwhile, prepare the crème fraîche Chantilly. Mix the crème fraîche, icing sugar and vanilla seeds or extract in a medium bowl with as few stirs as possible until blended. Cover and refrigerate until ready to use. Once the cake is baked, remove it from the oven, brush the kirsch over evenly and leave to cool in the tin. Once cooled, carefully remove it from the tin and place on a serving plate. Spread the crème fraîche Chantilly on top of the cake and pile the cherries into the centre.

 I like to remove the stalks from about two-thirds of the cherries, pile them on first and then top with the remaining cherries with the stalks sticking upwards. Serve at once, remembering to warn your guests about the stones in the cherries.
Big love Lorraine xxx