Cherry Chocolate Cake Recipe Has a Crazy Secret Ingredient (Gluten Free) Cakes/Cupcakes Desserts Holidays Asian Recipes Gluten-free Fruit

With Valentine’s Day quickly emerging comes the all-too-familiar issue: what to do for the big day? For those who want to skip the chaos of reservations and overpriced prix fixe menus, San-J has the perfect dessert recipe guaranteed to impress your partner for a romantic evening in.

In this decadent gluten-free cherry chocolate cake recipe, the addition of tamari sauce creates a complex blend of sweet, salty, umami flavors when paired with rich chocolate and juicy frozen cherries. Made with 100 percent soybeans meticulously brewed for up to six months, San-J’s signature expression boasts a high soy protein content, offering a completely gluten-free mix-in for a unique twist on a dessert favorite.

To make this Asian-inspired chocolate cake recipe, you will need the following ingredients: tamari, vanilla ice cream, semisweet chocolate chips, unsalted butter, vanilla extract, eggs, granulated sugar, almond flour and frozen cherries.

This decadent chocolate cherry cake is an amazing dessert after a romantic dinner, or after a hectic dinner with the kids.

Cuisine: Japanese / Asian / American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12

Ingredients

• 4 tablespoons San-J Tamari (divided)
• 1 pint vanilla ice cream, softened
• 1 cup semisweet chocolate chips
• 6 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3 large eggs, separated
• 3/4 cup granulated sugar
• 2/3 cup almond flour
• 12 ounces bag frozen cherries, thawed

Recipe Notes

• If you can't find San-J Tamari, use your favorite tamari.

• Store the cake in an airtight container to keep it fresh.

Here's how to make it: 

1. Stir 3 tablespoons tamari into the softened ice cream and re-freeze. Keep in the freezer until a few minutes before serving time.
2. Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line the bottom with a piece of parchment paper cut to fit and spray the paper.
3. Place butter and chocolate in a microwave-safe bowl and cook on high power for 1 1/2 to 2 minutes, or until most of the chocolate chips are melted. Stir until all chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon tamari and let cool.
4. Beat the egg yolks and sugar together until thick and pale yellow, about 2 to 3 minutes. Add the chocolate mixture and almond flour. Stir to combine.
5. With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into the prepared pan. Top with the thawed cherries.
6. Bake for 40 minutes. Let cool in the pan for at least 10 minutes before removing. Serve slices of cake warm or at room temperature topped with a scoop of ice cream.

Recipe and photo courtesy of SAN-J.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.