The Craft's Meow Preview - Fall Fun

It's Day 5 of previews from The Craft's Meow and so it's Day 5 of my recipe cards - the last of the set - I hope you've enjoyed them! This one is based on the set Fall Fun by Jenny Suchin Designs. This is such an adorable set with some really cute characters and fun element pieces - I'm sure you'll agree after checking out the rest of the TCM DT's fabulous inspiration on OUR BLOG.

Come back for tomorrow's RELEASE DAY HOP -  you'll see my whole project completed and get to see all the complete sets over on OUR BLOG.

Here's today's recipe for you....this one is full of nutty goodness so I figured it suited these guys!

Sour Cherry Chocolate Cake

Ingredients

8 egg whites

1 cup caster sugar

250g hazelnuts - dry roasted and ground (I believe these are known as filberts in The USA)

3 Sao biscuits - very finely crushed

720ml jar pitted sour morello cherries - drained

125g butter

1/3 cup caster sugar - extra

125g dark eating chocolate

4 egg yolks

1 tsp vanilla essence

Method           

Line a greased 22cm springform pan with Glad Bake. Whip egg whites until stiff but not dry, gradually add sugar and beat. Gently fold through hazelnuts and Sao biscuits. Spread evenly in tin and bake 180oC / 35 - 40 mins. While cake is baking make chocolate topping. Cream butter and extra sugar until light and fluffy. Melt chocolate and add to butter mixture with egg yolks and vanilla. When cake has finished the baking time, remove from oven and cover surface with the cherries. Spread chocolate topping over. Return to oven for a further 25 - 30mins to set topping.

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