Chocolate cherry cake

Chocolate Cherry Cake – An Unforgettable Delight

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Welcome to the sweet world of desserts! Today we will create a chocolate cherry cake that is not only a feast for the eyes but also an explosion of flavors that will delight your taste buds. A cake that brings a touch of happiness to any celebration, whether it's a birthday or simply a family evening.

A short story about chocolate cherry cake

Chocolate cherry cake is a classic dessert, appreciated for its unique combination of intense chocolate and fruity notes. The cherries add a pleasant acidity that balances the sweetness of the chocolate, creating a perfect harmony. Moreover, this recipe is simple and accessible, making it ideal for any cooking enthusiast, regardless of experience level.

Ingredients

- 20 eggs
- 34 tablespoons of sugar
- 13 tablespoons of flour
- 1/2 packet of baking powder
- 1 vial of vanilla essence
- 1 vial of rum essence
- 1 jar of pitted cherries (from the pantry)
- 2 cubes of Rama margarine (250 g/cube)
- 50 g cocoa
- 100 g cooking chocolate
- 200 ml whipped cream
- 1 tablespoon oil
- 1 packet of vanilla sugar
- 1 packet of whipped cream stabilizer

Preparation Steps

1. Preparing the cake base
- Start by separating the egg whites from the yolks. It is essential that the bowl in which you mix the egg whites is clean and dry to achieve a perfect foam.
- In a large bowl, add the egg whites and a pinch of salt, along with two tablespoons of cold water. Use a mixer to beat the egg whites until stiff.
- Gradually add 13 tablespoons of sugar, continuing to mix until you obtain a glossy foam. This is the secret to a fluffy and airy base.
- Incorporate 1 tablespoon of oil and the yolks. Mix well until the mixture becomes homogeneous and whitish.
- Add the vanilla essence and the 13 tablespoons of sifted flour along with the baking powder. Mix with a spatula, using folding movements, to avoid losing the air in the mixture.

2. Baking the base
- Grease a cake pan (preferably with a slightly larger diameter) with margarine and line it with baking paper.
- Pour the mixture into the pan and level it with a spatula. Bake in a preheated oven at 180 degrees Celsius for 30 minutes. Do not open the oven door in the first 30 minutes to prevent the bases from sinking.
- Use a toothpick to check if the base is baked: if it comes out clean, it’s done.

3. Preparing the cream
- In another bowl, beat 8 eggs with 16 tablespoons of sugar and the rum essence. Place the bowl over steam and stir continuously.
- In a separate bowl, dilute the cocoa with a little water to avoid lumps, then add it to the egg cream.
- Continue steaming for 10 minutes, stirring constantly, until the cream thickens. Let it cool.

4. Preparing the caramel syrup
- In a small saucepan, add 5 tablespoons of sugar and 3 tablespoons of water. Caramelize until golden, then add 200 ml of water to dissolve the caramel. This will be used to soak the base.

5. Assembling the cake
- In a bowl, mix the two cubes of Rama margarine until fluffy. Gradually add the egg cream and mix well.
- Cut the base into three equal parts. Place the first part on a platter and soak it with the caramel syrup. Add some of the pitted cherries, followed by a layer of cream.
- Repeat the process with the other two parts of the base, ensuring that each layer is well soaked and filled with cherries and cream.
- Cover the cake with the remaining cream, smoothing it with a wide spatula.

6. Decorating the cake
- Whip 200 ml of cream with a pinch of stabilizer and vanilla sugar. Use this cream to creatively decorate the cake. You can also add some fresh cherries or grated chocolate for a more attractive appearance.

7. Cooling and serving
- Let the cake chill for a few hours, ideally overnight, for the flavors to meld. It’s a perfect dessert to serve at a party or a gathering with friends.

Useful tips
- If you want a less sweet cake, you can reduce the amount of sugar in the base and cream.
- Instead of cherries, you can experiment with other berries, such as raspberries or blackberries, for a different version.
- Make sure all ingredients, especially eggs and butter, are at room temperature for even mixing.

Nutritional benefits
This chocolate cherry cake offers a rich source of calories, having approximately 350 kcal per serving. Although it is a sweet dessert, dark chocolate contains antioxidants, and cherries are rich in vitamins and minerals.

Frequently asked questions
1. Can I use white chocolate instead of cooking chocolate?
Yes, you can use white chocolate, but the taste will be sweeter, and the cream will have a different consistency.

2. How can I make the cake without eggs?
There are egg replacement alternatives, such as banana puree or yogurt, but the consistency and taste may change.

3. Is it possible to prepare the cake a day in advance?
Yes, the cake keeps well in the fridge, and the flavor improves as it sits.

I hope this chocolate cherry cake recipe will become a favorite in your kitchen. With each slice, you will bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: 20 eggs 34 tablespoons of sugar 13 tablespoons of flour 1/2 baking powder 1 vial of vanilla essence 1 vial of rum essence 1 jar of pitted cherries (from the pantry) 2 cubes of butter (250 g / cube) 50 g cocoa 100 g cooking chocolate 200 ml whipped cream 1 tablespoon of oil 1 vanilla sugar 1 whipped cream stabilizer

 Tags:  chocolate cake cherry cake