Cherry and chocolate cake

Cherry and Chocolate Cake: An Unforgettable Delicacy

Preparation time: 45 minutes
Baking time: 30-35 minutes
Total time: 2-3 hours (including cooling)
Number of servings: 10-12

Who doesn't love the perfect combination of chocolate and cherries? This decadent cherry and chocolate cake is a true culinary gem, perfect for impressing guests or celebrating special moments. The story of the cherry and chocolate cake revolves around pastry traditions from different corners of the world, where sweet and tart meet to create a wonderful contrast. This recipe is a mix of textures and flavors, from the soft and moist sponge to the fresh cherry jelly and rich chocolate cream. Let's get started!

Ingredients

For the sponge:
- 100 g all-purpose flour
- 25 g cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- 115 g butter (at room temperature)
- 65 g sugar
- 3 egg yolks

For the cherry jelly:
- 400 g pitted cherries
- 150 ml water
- 50 g sugar
- 2 tablespoons brandy
- 1 star anise (or ½ teaspoon anise seeds)
- 8 g gelatin
- 45 ml cold water

For the chocolate cream:
- 180 ml heavy cream
- 50 ml milk
- 40 g sugar
- 4 egg yolks
- 3 g gelatin
- 15 ml cold water
- 50 g dark chocolate (chunks)

For the chocolate mousse:
- 400 ml heavy cream
- 2 tablespoons powdered sugar
- 250 g milk chocolate
- 2 egg yolks
- 50 g sugar
- 25 ml water
- 4 g gelatin
- 20 ml cold water

For the chocolate decoration:
- 80-100 g dark chocolate

Instructions

Step 1: Preparing the sponge
1. Start by sifting the flour, cocoa powder, baking powder, and salt into a large bowl. This step is essential for achieving a fine and airy sponge.
2. In another bowl, mix the butter with the sugar until it becomes a creamy and fluffy mixture. This will add moisture and flavor to the sponge.
3. Add the three egg yolks, mixing well to incorporate them into the mixture.
4. Gently fold in the flour and cocoa mixture using a spatula to avoid losing air.
5. Transfer the batter to a 24 cm round cake pan lined with parchment paper. Make sure it is evenly distributed.
6. Bake the sponge in a preheated oven at 170°C for 30-35 minutes. Check for doneness using a tester (a toothpick) – if it comes out clean, the sponge is ready.

Step 2: Preparing the cherry jelly
1. In a saucepan, mix the water, sugar, and anise, bringing it to a boil. Boil the syrup for 5 minutes, then remove it from the heat.
2. Add the cherries and brandy to the syrup, cover the pot, and let the mixture infuse and cool.
3. Hydrate the gelatin in 45 ml of cold water for 10 minutes.
4. Place half of the cherries in a 16-18 cm round cake pan lined with plastic wrap.
5. Remove the anise and blend the remaining cherries with the remaining syrup. Straining through a fine sieve will ensure a smooth texture.
6. Add the melted gelatin to the cherry mixture and pour it over the cherries. Place in the freezer for at least 1 hour.

Step 3: Preparing the chocolate cream
1. Hydrate the gelatin in cold water for 10 minutes.
2. In a saucepan, mix the cream and milk and heat over low heat until just below boiling.
3. In another bowl, mix the sugar with the egg yolks until creamy. Add the hot milk, stirring continuously, and place the pot over heat, cooking until it starts to thicken.
4. Remove the pot from the heat and add the chocolate, stirring until completely melted.
5. Melt the gelatin for a few seconds over a double boiler and mix it into the chocolate cream. Let it cool.

Step 4: Preparing the chocolate mousse
1. Hydrate the gelatin in 20 ml of cold water for 10 minutes.
2. Whip the cream with the powdered sugar until stiff and refrigerate.
3. Melt the chocolate over a double boiler and set aside.
4. In another saucepan, mix the sugar with 25 ml of water, boiling for 5 minutes until it starts to thicken.
5. Whip the egg yolks until creamy, then pour the hot syrup in a thin stream, mixing continuously.
6. Add the melted gelatin and melted chocolate, mixing well.
7. Let it cool to room temperature, then fold in the whipped cream.

Step 5: Assembling the cake
1. Once the jelly has set and is easy to handle, carefully transfer it over the sponge and refrigerate.
2. Pour the chocolate cream over the jelly and smooth it out.
3. Refrigerate the cake for at least a few hours or preferably overnight.

Step 6: Chocolate decoration
1. Melt 80-100 g of dark chocolate.
2. Cut a strip of parchment paper that fits exactly the diameter of the cake. Spread the chocolate on the paper to create various designs.
3. Let it set slightly, then wrap the sides of the cake with the parchment paper. Refrigerate for 15 minutes and then carefully remove the paper.

Step 7: Finishing and Serving
1. Using a piping bag, decorate with dollops of whipped cream and garnish with fresh cherries.
2. Let the cake chill for a few hours (or overnight) before serving.

Practical Tips
- Gelatin: Make sure the gelatin is well-hydrated and melted before adding it to mixtures to avoid lumps.
- Cherries: Use fresh cherries for a more intense flavor. If fresh cherries are not available, frozen ones can be a good alternative.
- Chocolate: Experiment with different types of chocolate (dark, milk, or white) to customize the flavor of your cake.

Frequently Asked Questions
- Can I use other fruits? Yes, you can replace cherries with other seasonal fruits like raspberries or peaches.
- How do I store the cake? The cake stores well in the refrigerator for a few days, covered with plastic wrap to prevent drying out.
- Is this cake suitable for vegans? This recipe contains animal-derived ingredients, but you can experiment with vegan alternatives for butter and eggs.

Delicious Pairings
This cake pairs perfectly with a scoop of vanilla ice cream or a salted caramel sauce. Additionally, a sweet wine or sparkling wine could enhance the tasting experience.

Calories and Nutritional Benefits
Although the cherry and chocolate cake is an indulgent dessert, cherries are rich in antioxidants, vitamins, and minerals, providing added nutritional benefits.

In conclusion, the cherry and chocolate cake is not just a recipe, but a culinary experience filled with love and tradition. Whether you make it for a special occasion or simply to treat yourself, this cake will bring smiles and joy around your table. Enjoy!

 Ingredients: for the base: 100 g white flour 25 g cocoa 1 teaspoon baking powder 1 pinch of salt 115 g butter 65 g sugar 3 egg yolks for the cherry jelly: 400 g pitted cherries 2 tablespoons brandy 150 ml water 50 g sugar 1 star anise (or 1/2 teaspoon anise seeds) 8 g gelatin 45 ml cold water for the chocolate cream: 180 ml liquid cream 50 ml milk 40 g sugar 4 egg yolks 3 g gelatin 15 ml cold water 50 g dark chocolate, chopped For the chocolate mousse: 400 ml liquid cream 2 tablespoons powdered sugar 250 g milk chocolate 2 egg yolks 50 g sugar 25 ml water 4 g gelatin 20 ml cold water For the chocolate decoration 80-100 g dark chocolate