my g-ma who lives in central oregon, in the heart of cherry country, occasionally visits the harry & david store in her area. most folks are familiar with a treat they specialize in, the bing cherry chocolate. every once in a while they carry an item in the bulk section, which h&d never packages for the mass audience. they abso-freaking-lutely should. generally in cycle with the blue moon, we grandkids receive packages including a produce bag full of chococherry impostors...exponentially better than the original, in that there's a single hazelnut in place of the cherry pit. that's what this cake missed.
clotilde's recipe includes ingredient weights, and in measuring for the recipe, I wasn't completely certain of the conversion accuracy. on the scale, the dry volumes looked somewhat generous. I'll probably make this again soon, and will try to remember to double-check conversions. [update - it was stupid to doubt clotilde's conversions...merely volumetric visual trickery.]
hazelnut cherry chocolate chip cake
adapted from here
125 grams (1/2 cup plus 2 tbsp) unrefined sugar
3 eggs, room temp
1 tsp vanilla extract
80 grams (6 tbsp) unsalted butter, melted
60 ml (1/4 cup) plain yogurt or buttermilk
200 grams (7 ounces, about 1 2/3 cups) flour
100 grams (1 cup) hazelnut flour or finely ground hazelnuts
1 tsp baking powder
1/2 tsp baking soda
350 grams (12 ounces, about 2 1/2 cups) combined, tart dried cherries and semisweet chocolate chips (a little over 1 cup each)
preheat oven to 400°f and grease a loaf pan.
in a large mixing bowl, whisk together the sugar, eggs, and vanilla until frothy. add melted butter and yogurt and whisk again. in another bowl, combine dry ingredients.
pour the flour/cherry/chocolate mixture into the wet ingredients, and fold in gently with a spatula until flour is incorporated. batter will be thick and lumpy; don't overwork it. pour into the prepared loaf pan, level surface, and put into the oven to bake.
bake at 400°f for 15 minutes, then lower heat to 360°f and bake for another 30 minutes, or until a cake tester inserted in the center comes out clean. transfer to cooling rack for 15-20 minutes before unmolding. run a knife along the sides to loosen the cake first, then cool completely on rack.