Cherry Chocolate Cake

Soy Sauce in Baking? Yes!

SanJ Chocolate Cake Slice

This recipe came across my desk and made me pause…and then I thought, well soy sauce is packed with umami flavor and the pairing with the chocolate and the cherries started making sense. Still, this is for the adventurous. I do use San J at home as it is gluten-free and a high quality brewed soy sauce. The cake offers a balance of earthy, sweet, tart and salty.


Cherry Chocolate Cake
Makes: 1, 9-inch cake
  • 4 Tablespoons San-J Tamari Soy Sauce, divided
  • 1 pint Vanilla Ice Cream, softened
  • Gluten Free Non-Stick Cooking Spray
  • 1 cup Semi-Sweet Chocolate Chips
  • 6 Tablespoons Unsalted Butter
  • 2 teaspoons Pure Vanilla Extract
  • 3 (large) Eggs, separated
  • ¾ cup Sugar
  • ⅔ cup Gluten Free Almond Flour
  • 1 (12 ounce) bag Frozen Cherries thawed
  1. Stir 3 tablespoons of San-J Tamari Soy Sauce into the softened ice cream and re-freeze. Keep in freezer until a few minutes before serving time.
  2. Preheat oven to 350 degrees. Spray a 9-inch spring-form pan with cooking spray. Line the bottom with a piece of parchment paper cut to fit and spray the paper.
  3. Place butter and chocolate in a microwave-safe bowl and cook on high power 1 ½ - 2 minutes or until most of the chocolate chips are melted. Stir until all chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon San-J Tamari Soy Sauce. Let cool.
  4. Beat the egg yolks and sugar together until thick and pale yellow, 2 – 3 minutes. Add the chocolate mixture, and almond flour. Stir to combine.
  5. With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in pan for at least 10 minutes before removing.
  6. Serve slices of cake warm or at room temperature topped with a scoop of ice cream.

SanJ Chocolate Cake


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