Nutritional Info

Nutrition Facts

Serving Size 1 (94g)

Calories 170
Calories from Fat 108 (64%)
Amount Per Serving %DIV
Total Fat 12g 18%
Saturated Fat 4.4g 22%
Monounsaturated Fat 6.8g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 34.6mg 12%
Sodium 259.9mg 11%
Potassium 41.6mg 1%
Total Carbohydrate 12.2g 4%
Dietary Fiber 1.5g 6%
Sugars 6.9g
Protein 3.2g 6%

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Recipe Description
My niece Jessica's in-laws contributed this Hungarian family favorite from Grandma Lili. Although it's called a cake, it's more like a chocolate cherry covered brownie, a blissful marriage of sweet and tart. Sour cherries, a common ingredient in Grandma's time, are harder to find these days. Occasionally you'll see them in farmers' markets, or frozen or canned in specialty stores and some supermarkets. Mama Hinda always had a tree (and, yes, it did grow in Brooklyn), but it's her sweet cherry tree in the postage stamp backyard of my childhood home that I remember. Not that we would have known whether it was sour or sweet, because we never ate a single cherry. Every June, Papa Harry, on the watch for the opportune moment to pick, would play the waiting game. Hoping to beat the birds to the luscious fruit. And every year, it was birds that won. One day the cherries were almost ripe, and the next morning there would be nothing but pits hanging from the branches.
Prep time
25 min
Cook time
45 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
6 Ounce(oz)  semisweet chocolate chips
6 Ounce(oz)  sour cherries, pitted
8 Tablespoon(T)  unsalted butter, at room temperature
1/2 Cup(c)  sugar
3   large eggs, separated, at room temperature
1/2 Cup(c)  all purpose flour, plus extra for flouring the pan
1 Pinch(pn)  salt


Preheat the oven to 350°F. Spray and flour an 8 inch square cake pan. Heat the chocolate chips in a double boiler set over simmering water until barely melted. Remove the pan from the heat, and stir to finish the melting. Set it aside to cool. Cream the butter and sugar with an electric mixer on medium high speed, scraping the bowl as needed, until light and fluffy, about 1 1/2 minutes. Add the melted chocolate and beat until combined, 30 seconds more. Add the egg yolks, one at a time, beating well after each addition. Scrape the bowl. Reduce the speed to low, and blend in the flour just until incorporated. Using a clean bowl and beaters, beat the egg whites on medium high speed until foamy, about 20 seconds. Add the salt and continue beating until stiff peaks form, 1 to 1 1/2 minutes total. Stir one fourth of the egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated. Scrape the batter into the prepared cake pan and top it with the cherries. Bake on the center oven rack until the cake starts to pull away from the sides of the pan and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Do not over bake. Let the cake cool completely in the pan set on a wire rack. Then cut it into squares.

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