A super easy to make chocolate cake featuring ground cherries, Physalis pruinosa. Serve it warm as a pudding with cream, custard or ice-cream. Or enjoy a slice for afternoon tea when it's cooled down.
Pour into a 22cm round silicone cake mould or lined tin.
Sprinkle the demerara sugar over the top, then add the ground cherries, ensuring they're in a single layer.
Use the same pan and melt the butter, chocolate and sugar over a low heat. Remove from the heat, stir and allow to cool slightly.
Beat in the eggs.
Sieve the flour, baking powder and salt into the pan and stir until just incorporated.
Stir in the yoghurt.
Scrape or spoon the cake batter over the ground cherries and level the top.
Bake for 35-40 minutes in a preheated oven at 180℃ (350℉, Gas 4).
When the cake is well risen and firm to the touch, removed from oven and leave to cool for ten minutes. Turn out onto a plate.
Serve warm as a pudding with cream, custard or ice-cream. Or leave to cool completely and slice up for afternoon tea.
Notes
Prep time doesn't include dehusking the ground cherries.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.