Chocolate Cherry Loaf

• 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

1. Preheat the oven to 350u0b0F. Grease and line an 8 x 4 inch loaf pan with parchment paper, extending the paper over long sides for handles.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

butter, sugar, eggs, semisweet chocolate, flour, flour, frozen cherries, cocoa powder, whipped ganache, semisweet chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/24510 (may not work)