- dried cherries, coarsely chopped - 11/4 Cups
- Butter - 11/4 Cups
- sugar - 1 glass
- water - 2/3 Glass
- cocoa - 1/2 cup
- salt - 1 teaspoon
- light brown sugar - 3/4 Cups
- grated coconut, lightly toasted - 1 cup
- plus 7 1/2 teaspoons of flour - 2 cups
- big egg - 1 piece
- cherry liqueur - 2 items. spoons
- chocolate, cut into pieces - 1/2 cup
- vegetable oil - 1 part
Preheat the oven to 160 degrees. Lubricate the baking dish with vegetable oil. In a saucepan bring to a boil cherry, 2 tablespoons of butter, 1/4 cup of sugar and water. Cook over low heat, stirring, until almost all the liquid is absorbed, about 15 minutes. Remove from heat, stir in 1/4 cup of granulated sugar. Allow to cool, stirring occasionally until the sugar dissolves. Mix together in a bowl of cocoa powder, salt, brown sugar, coconut and 2 cups of flour. Add the remaining oil and mix the mixture in a blender until the dough crumbles. Put half the dough into a cooked baking dish. Put the egg, the remaining 1/2 cup of sugar and liquor in a bowl, whisk the mixer at medium-high speed, about 4 minutes. Add the cherry mixture and the remaining 7 1/2 teaspoons of flour and mix. Mix the mixture evenly over the dough and pour the remaining half of the dough on top. Bake for about 50 minutes. Allow to cool completely. Cut into squares. Cakes can be stored in an airtight container at room temperature for up to 5 days.
Servings: 10