Cherry and chocolate cake
Delicious cherry and chocolate cake - quick version
There are moments when we want to indulge in a delicious dessert, but we don't have time to spend hours in the kitchen. I propose a recipe for a cherry and chocolate cake that will instantly win you over. It is a refined cake that combines the sweetness of cherries with the richness of chocolate, all on a light and airy base. Although I recommend a homemade base for optimal results, the quick version with a store-bought base is handy and will save you a lot of preparation time.
Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 12 servings
Ingredients:
For the cream:
- 150 g sugar
- 70 g butter
- 200 g cooking chocolate (preferably good quality)
- 50 g cocoa
- 350 ml whipping cream
- 1 essence of rum
- Cherries (pitted, fresh or from compote)
For assembly:
- 2 layers of cake (store-bought or homemade)
- 1 packet of duo glaze (from Dr. Oetker)
- Decorative candies (optional)
For homemade base (optional):
- 6 egg whites
- 3 egg yolks
- 180 g sugar
- 120 g flour
- 30 g cocoa
- 75 ml oil
Detailed instructions:
Step 1: Preparing the cream
1. In a saucepan, add the sugar and butter. Place the saucepan over medium heat and stir gently until the mixture starts to boil. It is essential not to let the sugar caramelize, but to melt it evenly.
2. Turn off the heat and add cocoa and chopped cooking chocolate. Mix well until the chocolate completely melts into the warm mixture. It is important to mix vigorously to achieve a smooth cream.
3. Let the mixture cool for about 15-20 minutes. This cooling time allows the chocolate to stabilize so that it can be mixed with the whipped cream.
Step 2: Whipping the cream
1. In a clean bowl, whip the whipping cream until it becomes stiff. It is important to use high-quality cream with a high-fat content to achieve stable whipped cream.
2. Once the chocolate cream has cooled, add the essence of rum and gradually incorporate the whipped cream. Use a spatula and mix gently, from top to bottom, to preserve the air in the cream.
Step 3: Assembling the cake
1. Place the first layer of cake on a platter. Pour half of the chocolate cream over the cake and level it evenly.
2. Add the pitted cherries, distributing them evenly to bring a delicious contrast between chocolate and fruit.
3. Complete with the other half of the cream, covering the cherries completely.
4. Place the second layer of cake on top. Now the cake is almost ready!
Step 4: Glazing and decorating
1. Prepare the glaze according to the instructions on the package. Usually, this involves melting the glaze in a container over a water bath or in the microwave.
2. Pour the warm glaze over the assembled cake, letting it flow over the edges for a spectacular effect.
3. Decorate the cake with decorative candies or grated chocolate, as you wish. Let your creativity run wild!
Step 5: Cooling
1. Cover the cake with plastic wrap and let it cool for about 2 hours. It is important to respect this step so that the cream sets properly.
2. If you are as impatient as I am, you can serve it immediately, but the taste will be much better after it has cooled.
Useful tips:
- Homemade base: If you choose to prepare a homemade base, I recommend an amandina base. It is moist, flavorful, and pairs perfectly with the chocolate cream.
- Cherries: If using cherries from compote, make sure to drain them well to avoid excess moisture in the cake.
- Flavors: You can customize the recipe by adding other flavors, such as vanilla or almond essence, to diversify the taste.
Nutritional benefits:
The cherry and chocolate cake is not just a delicious dessert, but also a source of antioxidants, especially due to the cherries. They contain vitamins A and C, as well as essential minerals. Dark chocolate, in particular, is recognized for its health benefits for the heart, due to its flavonoid content.
Frequently asked questions:
1. Can I use other fruits? Yes, you can replace the cherries with cherries, raspberries, or strawberries, depending on your preferences.
2. How can I store the cake? Store the cake in the refrigerator, covered, for 3-4 days. The flavor intensifies as it sits.
3. Can I freeze the cake? It is recommended not to freeze the assembled cake, but you can freeze the base and cream separately.
Serving suggestions:
Serve this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream on top. A warm drink, such as a cappuccino or a fruit tea, will perfectly complement this delicious dessert.
I encourage you to try this simple and quick recipe for cherry and chocolate cake. It is a wonderful choice for any occasion, and the combination of flavors will delight everyone! Enjoy!
Ingredients: 2 layers of cake (we can make an almond sponge and cut it into 2 parts) 350 ml of cream for whipping 200 g of cooking chocolate 50 g of cocoa 150 g of sugar 70 g of butter 1 essence of rum sour cherries (without pits) for finishing: 1 packet of duo glaze (from Dr. Oetker) - I chose it for convenience! :) decorative candies! homemade sponge :) : 6 egg whites, 3 egg yolks, 180 g of sugar, 120 g of flour, 30 g of cocoa, 75 ml of oil
