Cherry and Chocolate Bread Bake
A quick and easy treat. You can make this cherry bake throughout the year.
10 slices toast
20 preserved cherries
4 tbsp brown sugar
100 g couverture cooking chocolate � bitter (70% cocoa content)
1 tbsp icing sugar
4 steel cooking rings (8.5 cm diameter)
Cut four 5 cm wide strips of SAGA Cooking Paper and line the rings with them. Place the rings on a baking tray lined with SAGA Cooking Paper.
Remove the crusts and cut the toast into 1 x 1 cm pieces. Break the chocolate into large pieces and drain the cherries. Beat the eggs in a bowl and then add the toast, sugar, chocolate and cherries. Spoon the mixture into the rings � taking care that the cherries and chocolate are evenly divided.
Bake in an oven at 180�C (200�C) for 15-18 minutes. Allow to stand for some minutes before removing the bread bakes from the rings. Carefully peel off the paper and sprinkle with icing sugar before serving with vanilla cream.