Cherry Charlotte Cake

This cake replicates the beauty of a famous French dessert, without the custard and Ladyfinger Biscuits. Create this spongy and light cake using our Charlotte Pan, soaked in a cherry syrup and topped with homemade whipped cream and fresh fruit. So easy and delicious for a spring/summer dessert to enjoy with the entire family!
Cherry Chocolate Cake
  • 4 eggs, room temperature
  • 2/3 cup sugar
  • 2/3 cup flour
  • 1/2 tsp. baking powder
Syrup and topping:
  • 8 oz. frozen cherries
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • fruit for topping
Preheat oven at 350° F. Prepare pan with baking spray.
In the bowl of an electric mixer with the whisk attachment, beat the eggs on high for one minute. Then, gradually add sugar and continue beating for 6-8 minutes or until light and fluffy.
In separate bowl, combine flour and baking powder. Sift half of flower into beaten eggs and fold in. Sift in second half and fold in completely. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes clean.
Cool cake in pan for 10 minutes and invert onto a cooling rack.
While cake is baking, prepare the syrup. in a small saucepan on medium-high heat, combine cherries with juice and sugar. Boil for 2-3 minutes stirring constantly and set aside. Drain out fruit and discard pulp. Refrigerate syrup to cool completely.
When ready to serve, fit electric mixer with whisk and pour whipping cream in bowl. Add 2 tablespoons of completely cooled cherry syrup. mix on high until soft peaks form, approximately 1-2 minutes.
Pour the remaining cherry syrup into center of Charlotte Cake and top with flavored whipped cream and fruit.
Recipe from Nordic Ware® Test Kitchens