Cherry cake with chocolate cream and hazelnut praline with coffee

Cherry cake with chocolate cream and praline walnuts with coffee

Preparation time: 30 minutes
Baking time: 36 minutes
Total time: 6 hours (including cooling time)
Servings: 12

Who doesn't love a decadent cake with rich chocolate flavors, juicy cherries, and a crunchy texture of praline walnuts? This cake is perfect for celebrating special moments in our lives, and today's recipe was created with much love for a dear friend. If you're looking for a quick and impressive dessert, you've come to the right place!

A short story

The cherry cake is a dessert that combines tradition with innovation, bringing together simple yet special ingredients to create a memorable culinary experience. The combination of chocolate and cherries is truly magical, and if we add praline walnuts with a touch of coffee, we have the perfect recipe for a cake that will win anyone's heart.

Ingredients

For the sponge:
- 8 eggs
- 8 tablespoons of sugar
- 4 tablespoons of oil
- 4 tablespoons of milk
- 9 tablespoons of flour
- 1 teaspoon of baking powder
- 500 g pitted cherries
- 2 teaspoons of vanilla extract
- A pinch of salt

For the chocolate cream:
- 400 ml liquid cream
- 250 g milk chocolate
- 100 g dark chocolate
- 5 tablespoons ground praline walnuts

For the praline walnuts:
- 120 g sugar
- 200 g walnut kernels
- 1 packet of coffee

For the syrup:
- 1/2 cup water
- 1 tablespoon powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons amaretto

For decoration:
- 150 ml liquid cream
- 200 g sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar
- Chocolate decorations
- Chocolate flakes
- Mint leaves

Step by step

Preparing the chocolate cream
1. Start by breaking the chocolate into small pieces and placing it in a stainless steel or glass bowl.
2. Pour the liquid cream over the chocolate and place the bowl over a double boiler. Stir gently until the chocolate is completely melted and homogenized.
3. Once melted, remove the bowl from heat, cover it with plastic wrap, and let the cream chill in the refrigerator for at least 5-6 hours, preferably overnight. This step is essential for achieving a light and smooth cream.

Preparing the sponge
1. Beat the egg yolks with the sugar until you get a fluffy mixture, then add the oil and milk.
2. Incorporate the flour, baking powder, and vanilla extract, mixing well.
3. Separately, beat the egg whites with a pinch of salt until stiff peaks form.
4. Gently fold the egg whites into the yolk mixture using a spatula, taking care to retain the air in the egg whites.
5. Divide the mixture into 3 identical bowls. Grease a 26 cm round detachable cake pan with butter and line it with baking paper.
6. Pour the first portion of the mixture into the pan, add the cherries on top, and bake in a preheated oven at 180°C for 12 minutes. Repeat the process for the other two layers. Let them cool completely.

Preparing the praline walnuts
1. In a heavy-bottomed pot, pour the sugar to caramelize it. When it turns light brown, add the walnut kernels and coffee. Stir quickly to coat the walnuts with sugar.
2. Remove from heat, pour the praline walnuts onto a piece of baking paper, and let them cool completely. Once cooled, grind in a blender until you achieve a fine texture.

Preparing the syrup
1. Mix all the syrup ingredients in a bowl, ensuring the powdered sugar is completely dissolved.

Assembling the cake
1. Line the detachable pan with plastic wrap. Place the first layer of sponge, lightly soak it with syrup, then spread half of the chocolate cream and level it out.
2. Add the second layer, soak it, then add the remaining cream and level again. Finally, place the last layer of sponge and soak it.
3. Refrigerate the cake for 2-3 hours to firm up well.

Decorating the cake
1. In a bowl, mix the cold sour cream with the liquid cream, powdered sugar, and whip until you achieve a fluffy texture. Add the vanilla extract.
2. Remove the cake from the pan and place it on a serving platter. Cover it entirely with cream, and sprinkle praline walnuts on the edges.
3. Use a piping bag to create a cream border on the edges. Decorate with chocolate flakes, chocolate decorations, and mint leaves.
4. Refrigerate the cake for another hour before serving.

Serving
This cherry cake with chocolate cream and praline walnuts is perfect to be served alongside a cup of coffee or a glass of sweet wine. It can be enjoyed at a party or on a quiet evening, savoring each bite. Don't forget to share it with loved ones, as desserts are always more delicious when enjoyed in good company!

Tips and useful advice
- Make sure all ingredients are at room temperature to achieve a fluffy sponge.
- You can replace cherries with other seasonal fruits, such as cherries or peaches.
- If you want an even more intense flavor, you can add a splash of rum essence to the chocolate cream.

Frequently asked questions
- Can I use white chocolate instead of milk chocolate? Yes, but be careful to adjust the sugar amount in the recipe, as white chocolate is sweeter.
- How can I keep the cake longer? You can store it in the refrigerator, covered with plastic wrap. The shelf life is about 3-4 days.
- Is it possible to make the cake gluten-free? You can replace regular flour with a gluten-free alternative, but make sure to use a gluten-free baking powder as well.

Conclusion
This cherry cake with chocolate cream and praline walnuts with coffee is definitely a dessert that will remain in everyone's memory. Cooking is an art form, and this cake is a masterpiece that combines colors, textures, and flavors, bringing joy to every meal. Don't hesitate to try this recipe and enjoy a sweet moment with your loved ones. Enjoy your meal!

 Ingredients: For the base: 8 eggs, 8 tablespoons sugar, 4 tablespoons oil, 4 tablespoons milk, 9 tablespoons flour, 1 teaspoon baking powder, 500g pitted cherries, 2 teaspoons vanilla extract, a pinch of salt. Chocolate cream: 400ml liquid cream, 250g milk chocolate, 100g dark chocolate, 5 tablespoons ground praline nuts. Praline nuts: 120g sugar, 200g walnut kernels, 1 packet of instant coffee. For the syrup: 1/2 cup water, 1 tablespoon powdered sugar, 2 teaspoons vanilla extract, 2 tablespoons amaretto. For decoration: 150ml liquid cream, 200g sour cream, 2 teaspoons vanilla extract, 2 tablespoons powdered sugar, chocolate decorations, chocolate flakes, mint leaves.

 Tags:  cherry cake chocolate cream and praline walnut with coffee