Chocolate cream and cherry cake

Chocolate cream and cherry cake - a delight for the taste buds!

When it comes to desserts, few recipes can rival the perfect combination of decadent chocolate and juicy cherries. The chocolate cream and cherry cake not only looks impressive, but its taste will take you on an unforgettable journey. It is a recipe that blends tradition and love for sweets, with deep roots in gastronomy, where simple ingredients transform into culinary masterpieces.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours (ideally one day)
Number of servings: 12

Ingredients:

For the base:
- 4 very large eggs (XXL)
- 180 g granulated sugar
- 120 g flour
- 40 g cocoa
- a pinch of salt

For the cream:
- 200 ml whipping cream
- 190 g regular sour cream
- 90 g dark chocolate (75% cocoa)
- 4 tablespoons multifloral honey
- 2 tablespoons heaping cocoa
- 100-150 g cherries from compote/syrup
- 1 packet of gelatin granules
- 100 ml water
- 4-5 tablespoons mascarpone cream

For the syrup:
- 2 heaping tablespoons cherry syrup mixed with 100 ml still water

Preparation:

Step 1: Preparing the base
1. Start by preheating the oven to 190°C. It is important to ensure the temperature is correct to achieve a well-baked base.
2. Separate the egg whites from the yolks. This is a crucial step to achieve a fluffy texture.
3. Beat the egg whites with a pinch of salt until you obtain a firm foam. Gradually add 130 g of sugar and continue mixing until the sugar is completely dissolved and you obtain a shiny meringue.
4. In another bowl, beat the yolks with 50 g of sugar until they become a light-colored and fluffy cream.
5. Using a spatula, gently fold the egg whites into the yolk mixture. Do this with light, upward motions to avoid losing air from the egg whites.
6. Sift the flour and cocoa, then incorporate them into the mixture, mixing carefully.
7. Pour the mixture into a 31x31 cm baking pan lined with parchment paper. Place the pan in the oven on the middle rack for 15-20 minutes. Perform the toothpick test: if it comes out clean, the base is ready!
8. Remove the base from the oven and let it cool completely before cutting it in half.

Step 2: Preparing the cream
1. In a non-stick pot, combine the whipping cream and the regular sour cream. Place the pot on the heat and bring it to a boil. As soon as it starts to boil, turn off the heat.
2. Add the chocolate broken into small pieces and let it melt for 2 minutes. Stir well until you obtain a homogeneous mixture. Let it cool, then place the pot in the fridge for at least 2 hours, ideally overnight.
3. After the cream has cooled, incorporate the cocoa, honey, and cherries. Ensure that the cherries are well drained from the syrup.
4. Hydrate the gelatin in 100 ml of water for 10 minutes. Then, place the pot over a double boiler and stir continuously until the granules dissolve completely.
5. The incorporation of the gelatin must be done carefully into the chocolate cream, mixing well to avoid lumps.

Step 3: Assembling the cake
1. Place the first layer of the base on a platter and soak it with the mixture of cherry syrup and water.
2. Place the mascarpone cream in a piping bag and pipe around the edge of the base to create a beautiful decoration.
3. Add the chocolate cream with cherries on the soaked base, smoothing it out with a spatula.
4. Place the other layer of base, soak it, and put the cake in the fridge for at least 2 hours. However, it is recommended to leave it in the fridge for 24 hours to allow the flavors to integrate perfectly.

Practical tips:
- Use good quality chocolate with at least 75% cocoa content for an intense flavor.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the base or the cream.
- The cherries can be replaced with other fruits, such as raspberries or blackberries, for a different version of the recipe.

Frequently asked questions:
1. What can I use instead of gelatin granules?
You can use gelatin made for desserts, but make sure to follow the instructions on the package for hydration.

2. How can I keep the cake longer?
Cover the cake with plastic wrap or an airtight container and store it in the fridge. It can be consumed for up to 3-4 days.

3. Can I freeze the cake?
It is recommended not to freeze the assembled cake, but you can freeze the base and cream separately.

Nutritional benefits:
This cake is not only delicious but also offers nutritional benefits. Dark chocolate is rich in antioxidants, and cherries are known for their anti-inflammatory properties. A serving can have approximately 250-300 calories, depending on the ingredients used.

Serving suggestions:
Serve this cake with a scoop of vanilla ice cream or a warm chocolate sauce. A cup of coffee or a fragrant tea pairs perfectly with the sweetness of the cake.

This chocolate cream and cherry cake recipe is not just a dessert, but an unforgettable culinary experience, perfect for any occasion. So, put on your chef's clothes and get ready to impress your family and friends with a sweet masterpiece!

 Ingredients: Base: 4 very large eggs (XXL) 180 g granulated sugar 120 g flour 40 g cocoa a pinch of salt Cream: 200 ml whipping cream 190 g regular non-fermented sour cream 90 g dark chocolate (75% cocoa) 4 tbsp multifloral honey 2 heaping tbsp cocoa 100-150 g sour cherries from compote/syrup 1 packet of gelatin granules 100 ml water + 4-5 tablespoons mascarpone cream Syrup: 2 heaping tbsp cherry syrup mixed with 100 ml still water

 Tags:  cherry cake chocolate cake