Ingredients

• 125gbutter
• 1 cupcastor sugar
• 300g70% dark chocolate
• ½ cupthickened cream
• 5eggs
• 1 cup sour morello cherries, liquid drained and cherries squeezed out to remove excess liquid

• 1 cupflour
• 70g butter
• ½ cupicing sugar
• Pinch salt

• 300mlcrème fraiche
• 1tablespoon icing sugar
• 3tablespoons grand marnier
• 1tablespoon grated orange zest

• 2tablespoons pomegranate molasses
• ½ cupsour cherry liquid/juice
• 2tablespoons icing sugar

• 3tablespoons cacao powder
• 1tablespoon orange zest
• Extra cacao powder, for dusting
• Edible flowers, if desired

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Method

• Preheat oven to 180⁰C. Grease and baking paper-line two 28cm x 38cm baking trays.
• For chocolate cake, melt butter and sugar in a saucepan over a medium heat, stirring occasionally until sugar has dissolved. Remove from heat and allow to cool.
• Place chocolate and cream into a bowl and over a saucepan of simmering water, stir occasionally until chocolate has melted and cream is incorporated. Remove from heat.
• Pour chocolate mixture into butter mixture and stir until combined and smooth. Add eggs and mix to combine
• Pour mixture into a prepared baking tray and scatter cherries on top. Bake for 40-45 minutes. Cake should be set on the sides but still a bit wobbly in the centre. Remove, allow to cool and refrigerate to cool completely.
• For shortcrust sable, place all ingredients in a food processor and process until mixture comes together and resembles breadcrumbs.
• Transfer to a floured board and knead gently to bring together. Shape pastry into a rectangle and refrigerate for 10-15 minutes to rest.
• Roll dough to 3mm thick and 25cm x 35cm, keeping the rectangle shape. Transfer to a prepared baking tray and bake for 20-25 minutes or until golden brown. Remove and set aside to cool.
• For grand marnier crème fraiche, whisk crème fraiche and icing sugar in a bowl until soft peaks form. Add grand marnier and whisk until combined. Fold in orange rind and refrigerate until required.
• For pomegranate and sour cherry molasses, place all ingredients in a small saucepan and bring to the boil over a medium-high heat. Reduce syrup to half, remove from heat and allow to cool until required
• To assemble cake, invert chocolate cake on to a cacao dusted board and remove baking paper. Flip shortcrust sable and place on top, removing baking paper. Lay a second chopping board on top of sable and flip so that cake is on top. Cut cake into 4cm x 10cm slices.
• To serve, place a slice of chocolate and sable cake onto a serving plate with a quenelle of crème fraiche to the side, a drizzle of pomegranate sauce, a sprinkle of orange zest and a dusting of cacao powder. Decorate with edible flowers if desired.