Chocolate Cherry Loaf - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
1/2 cup sugar
2 None eggs, separated
4 oz semi-sweet chocolate, melted
1/2 cup flour
1/4 cup self-rising flour
5 oz frozen cherries, thawed and chopped
None None Unsweetened cocoa powder, for dusting
None None FOR THE WHIPPED GANACHE
5 oz semi-sweet chocolate, chopped
1/3 cup heavy cream

Preparation

Preheat the oven to 350\u00b0F. Grease and line an 8 x 4 inch loaf pan with parchment paper, extending the paper over long sides for handles.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Stir in melted chocolate until well blended Transfer mixture to a large bowl. Sift combined flours over batter; stir to combine.
Beat egg whites in a small bowl with electric mixer until soft peaks form. Gently fold into batter, in 2 batches, until just combined. Fold in cherries. Spoon into prepared pan; smooth top.
Bake for 1 hour, or until crumbs cling to a toothpick inserted in center. Cool in pan for 10 mins. Remove from pan; cool completely on a wire rack.
Meanwhile, for the ganache, combine chocolate and 1/4 cup of the cream in a small saucepan on low heat. Stir until chocolate melts. Transfer to a bowl. Refrigerate for 20 mins, stirring every 5 mins, until just set. Whisk ganache for 30 seconds, or until light and fluffy. Stir in remaining cream.
Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; spread with 1/2 the whipped ganache. Repeat layers. Add top layer; dust with cocoa powder. Slice to serve.