Chocolate cake with cherries

Chocolate Cherry Cake - a decadent dessert that combines the richness of chocolate with the refreshing flavor of cherries. This recipe will not only delight your taste buds but also bring a touch of nostalgia in every slice. You may have heard of the classic combination of chocolate and cherries, but in this version, you will discover a perfect balance between creamy and crunchy textures that will keep you coming back for more.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12

Necessary ingredients:

For the base:
- 4 egg whites
- 2 egg yolks
- 1 tablespoon of cold water
- 4 tablespoons of sugar
- 2 tablespoons of cocoa powder
- 3 tablespoons of flour

For the cream:
- 200 g milk chocolate
- 100 g cocoa powder
- 80 g butter 85%
- 120 g sugar
- 100 ml milk
- 400 g liquid cream
- 10 g gelatin
- 350 g canned cherries (drained)

Step by step preparation of the cake:

1. Preparing the base:
Start by preheating the oven to 180°C. Prepare a 30x20 cm baking pan by greasing it with butter and lining it with parchment paper. This step is essential to ensure that the base will come off easily after baking.

In a large bowl, beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar while continuing to mix until the mixture becomes shiny and firm. This step will ensure a light and airy texture.

In a separate bowl, mix the egg yolks with cold water and carefully incorporate them into the egg white foam. Then, sift the flour and cocoa powder together and gradually add them to the egg mixture. Use a spatula to gently fold, so you don't lose the air in the mixture.

Pour the mixture into the prepared pan and level the surface. Bake the base in the preheated oven for 40 minutes, or until it passes the toothpick test. When it's done, let it cool completely.

2. Preparing the cream:
In a medium saucepan, add the butter, sugar, and milk. Heat them over low heat, stirring constantly until the sugar is completely dissolved. Once the mixture is smooth, remove the saucepan from the heat and add the sifted cocoa powder, mixing well to avoid lumps.

Break the chocolate into small pieces and add it to the cocoa mixture, stirring continuously until completely melted. Let the mixture cool slightly, then fold in the whipped cream, being careful to maintain an airy mixture.

In a small bowl, soak the gelatin in 100 ml of cold water. After it has hydrated, heat the gelatin over low heat, being careful not to let it boil. Add 2-3 tablespoons of the chocolate cream to the hot gelatin, mixing well to temper it, then pour the gelatin into the rest of the cream and mix well.

3. Assembling the cake:
Place plastic wrap in the baking dish, the same size as the one you used for baking the base. Start by placing the cooled base at the bottom of the dish, followed by half of the chocolate cream. Then, add the drained cherries and cover with the remaining cream.

Use the 2 tablespoons of whipped cream you saved to decorate the cake. With a fork, you can create a beautiful pattern on the surface of the cream, adding an artistic touch to your dessert.

4. Cooling and serving:
Let the cake chill in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld. When you're ready to serve, cut it into squares and enjoy the delicious combination of chocolate and cherries.

Useful tips and tricks:
- Use fresh or frozen cherries to add a note of freshness, if you prefer.
- If you want an even more intense chocolate flavor, you can use dark chocolate instead of milk chocolate.
- Experiment with other fruits, such as raspberries or strawberries, to create variations of this cake.
- Serving alongside a scoop of vanilla ice cream or a drizzle of caramel sauce can transform the dessert into a true culinary experience.

Nutritional values:
This cake is rich in calories, mainly from sugar and fats, but it also offers nutritional benefits due to the cocoa and cherries. Cocoa is full of antioxidants, and cherries have anti-inflammatory properties and are a good source of vitamins.

Frequently asked questions:
- Can I use another type of sweetener? Yes, you can experiment with alternative sweeteners, but keep in mind that the texture and taste may vary.
- How can I make the cake gluten-free? Replace regular flour with almond flour or a gluten-free flour blend.
- Is it possible to freeze the cake? Yes, you can freeze the cake, but it is recommended to consume it within 2-3 months to preserve its taste and texture.

This chocolate cherry cake is more than just a dessert; it is an invitation to spend beautiful moments with loved ones, savoring a delicious combination of flavors and textures. So, put on your apron, take out the ingredients from the pantry, and let your creativity shine in the kitchen!

 Ingredients: Base: 4 egg whites, 2 egg yolks, 1 tablespoon of cold water, 4 tablespoons of sugar, 2 tablespoons of cocoa powder, 3 tablespoons of flour. Cream: 200 g milk chocolate, 100 g cocoa powder, 80 g butter (85%), 120 g sugar, 100 ml milk, 400 g liquid cream, 10 g gelatin, 350 g canned cherries.

 Tags:  cake chocolate sour cherries