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Cherry-Topped Chocolate Cake

Bonnie Cochran from Bryson City, North Carolina shares her special recipe for a dense and fudgy, flourless chocolate cake. “My husband and I love this rich, moist, ‘special occasion’ dessert,” she says. “The cherry pie filling and whipped topping really dress it up…and it’s sure to satisfy any sweet tooth!”

12-14 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

5 teaspoons baking cocoa, divided
1 cup butter, cubed
9 ounces semisweet chocolate, chopped
5 eggs
1/2 cup plus 1 tablespoon sugar, divided
2 teaspoons vanilla extract
1 can (21 ounces) cherry pie filling
1/2 cup heavy whipping cream, whipped

Directions

Coat a 9-in. springform pan with cooking spray; line with waxed paper
and spray the paper. Dust with 2 teaspoons cocoa. Place pan on a
double thickness of heavy-duty foil (about 18 in. square); securely
wrap foil around pan.
In a heavy saucepan over low heat, melt butter and chocolate. Cool to
lukewarm. In a large bowl, beat eggs and 1/2 cup sugar until thick
and lemon-colored. Combine the remaining cocoa and sugar; beat into
eggs. Add vanilla. Gradually beat in cooled chocolate mixture. Pour
into prepared pan.
Place pan in a large baking pan; add 3/4 in. of hot water to larger
pan. Bake at 325° for 35-40 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack for 20
minutes.
Carefully run a knife around edge of pan; cool completely. Serve with

2 of 2

Cherry-Topped Chocolate Cake (continued)

Directions (continued)

cherry pie filling and whipped cream. Refrigerate leftovers. Yield:
12-14 servings.

Nutrition Facts: 1 serving (1 piece) equals 249 calories, 17 g fat (10 g saturated fat), 117 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.