Recipe: Chocolate Cherry Cake

Ingredients:

• 150g gluten free biscuits (I used biscuits with two biscuits with chocolate in the middle)
• 50g butter, melted
• 2 large eggs, beaten
• 100g sugar
• 100g rice flour
• 100g butter, melted
• 1 tsp baking powder
• 3 tbsp cocoa powder
• 3 tbsp whiskey
• 1 jar off cherries (about 400g)

Instructions:

1. Preheat the oven to 180 degrees and grease the cake tin.
2. Blend the biscuits in a food processer and add to the 50g melted butter.  Line the botton of the cake tin with this mixture - press down firmly.  Bake for ten minutes.
3. Place the eggs and sugar in a bowl over a pan of simmering water.  Whisk until the mixture is warm, but not hot.  Whisk in the mixer until the mixture turns lighter and thick.
4. Gently fold the flour into the egg and sugar mixture and then pour in the melted butter.  Add the remaining ingredients and mix well.
5. Pour the mixture over the base and bake for another 35 minutes or until cooked.