Ingredients
Serves 8-10Chocolate Cake
750gr Craisins (dried cranberries)
125ml Spanish black sherry
250gr butter
300gr brown sugar
75gr SR flour
200gr dark choc, melted
½ cup sour cream (or natural yoghurt)
5 eggs
225gr plain flour
25gr cocoa
Cherry Sorbet
1kg fresh cherries, pitted
60ml fresh lemon juice
4 sprigs fresh mint
250ml water
350g granulated sugar
Method
Chocolate Cranberry Cake
Combine craisins and sherry. Stand overnight. Beat butter and sugar. Add eggs, one at a time. Stir in remaining ingredients.
Cook in a 25cm (10 inch) square tin (greased and papered) in a low oven for 2 hours. Remove from oven and brush with extra sherry. Continue to brush with sherry as often as you remember!!
Serve cut into squares and serve with Cherry Sorbet.
Cherry Sorbet
Add all ingredients except lemon juice to a pan. Bring to a simmer and cook for 10 minutes. Remove from heat. Remove mint (and any leaves that may have fallen off). Cool, then puree in a food processor. Pass the purée through a sieve and allow the purée to cool completely.
Add the lemon juice and then pour into the bowl of an ice cream machine and churn according to the manufacturer's instructions.
Alternatively, if you don't have an ice cream maker, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm. Place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm.
Repeat this process again. This gets rid of all the ice crystals and makes the sorbet very smooth. Return to the freezer-proof dish and freeze completely.