Chocolate cake with hazelnuts and sour cherries
Chocolate, Hazelnut, and Cherry Cake - A Delicacy with a Story
Have you ever thought of a dessert that combines the richness of chocolate with the freshness of cherries, all layered between fluffy cake? This recipe for chocolate, hazelnut, and cherry cake is exactly what you're looking for! It's a delight not only for the taste buds but also for the eyes, making it perfect for any special occasion or simply to treat your family. The total preparation time is about 2 hours, and the cake will have enough servings to feed 10-12 people.
Ingredients
*For the yellow cake:*
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- Zest of one lemon
*For the brown cake:*
- 4 eggs
- 4 tablespoons of sugar
- 2 tablespoons of flour
- 1 tablespoon of cocoa
*For the chocolate cream:*
- 300 ml heavy cream
- 300 g chocolate (200 g dark, 100 g milk)
- 100 g chocolate with whole hazelnuts
*For Cherry Jelly 1:*
- 350 g cherries (frozen)
- 3 tablespoons of sugar
- Vanilla (to taste)
- 2 tablespoons cornstarch
*For Cherry Jelly 2:*
- 350 g cherries
- 3 tablespoons vanilla sugar
- 1 packet of jelly mix
*Decoration:*
- 350 ml whipped cream
- 2 tablespoons of sugar
Preparation time:
- Preparation time: 20 minutes
- Baking time: 40-50 minutes
- Cooling time: 3 hours (for the chocolate cream)
- Total time: about 2 hours
Step by step:
1. Preparing the yellow cake:
- Start by separating the egg whites from the yolks. Whip the egg whites until stiff peaks form using a high-speed mixer. Gradually add the sugar, continuing to mix until you achieve a glossy meringue.
- Gently fold in the yolks, mixing lightly with a spatula. Add the sifted flour and lemon zest, mixing gently to avoid losing air from the mixture.
- Pour the mixture into a baking pan lined with parchment paper and bake at 180 degrees Celsius for 25-30 minutes or until a toothpick comes out clean. After baking, let the cake cool completely.
2. Preparing the brown cake:
- Follow the same steps as for the yellow cake: whip the egg whites until stiff, gradually add the sugar, then fold in the yolks, sifted flour, and cocoa.
- Pour the mixture into another pan and bake at 180 degrees Celsius for about 25 minutes. Let it cool.
3. Preparing Cherry Jelly 1:
- Mix the frozen cherries with the sugar and vanilla in a saucepan. Place over low heat, stirring occasionally until they start to open. Add the cornstarch dissolved in cold water and continue stirring until thickened. Let cool.
4. Preparing the chocolate cream:
- In a bowl, heat the heavy cream in the microwave for 2 minutes. Add the chopped chocolate and stir until completely melted. Let cool for 3 hours in the fridge.
- Once cooled, whip the chocolate cream until airy. Add the crushed hazelnut chocolate and mix gently.
5. Assembling the cake:
- Cut the yellow cake into 4 layers (two lengthwise and each half horizontally). Cut the brown cake into 2 halves.
- On the first layer of yellow cake, spread a quarter of the chocolate cream. Place half of the brown cake on top, then a quarter of the chocolate cream, followed by another layer of yellow cake.
- Add Cherry Jelly 1, then repeat the process with another layer of yellow cake, a quarter of the chocolate cream, the remaining half of the brown cake, and the rest of the chocolate cream. Finish with the last layer of yellow cake.
6. Preparing Cherry Jelly 2:
- Place the cherries with the sugar over heat, and when they start to boil, add the jelly mix and the juice released from the cherries. Stir for one minute, then pour the jelly over the cake.
7. Decorating the cake:
- Whip the cream with the sugar until firm. Coat the edges of the cake with whipped cream and decorate with the remaining whipped cream as desired.
Practical tips:
- Use room temperature ingredients for a fluffier mixture.
- You can add a splash of rum or almond extract to the chocolate cream for extra flavor.
- If you don’t have fresh cherries, you can use canned cherries, but make sure to drain them well.
Calories and nutritional benefits:
This cake is a true flavor bomb, but remember that each serving can contain about 350-400 calories. However, chocolate is a good source of antioxidants, and cherries are rich in vitamins C and K, having anti-inflammatory properties as well.
Frequently asked questions:
- Can I use other types of nuts instead of hazelnuts?
Yes, walnuts or almonds are excellent options!
- How can I keep the cake longer?
Store it in an airtight container in the fridge for up to 4 days.
Serving suggestions:
Serve this cake alongside a scoop of vanilla ice cream or with a warm chocolate sauce. It’s perfect for gatherings with friends, birthdays, or any special occasion.
This chocolate, hazelnut, and cherry cake is not just a dessert, but an unforgettable culinary experience! So put on your apron and head to the kitchen, because the magic of cooking awaits you!
Ingredients: Yellow sponge: 5 eggs, 5 tablespoons of flour, 5 tablespoons of sugar, grated lemon zest. Brown sponge: 4 eggs, 4 tablespoons of sugar, 2 tablespoons of flour, 1 tablespoon of cocoa. Chocolate cream: 300 ml of sweet cream, 300 g of chocolate (200 g dark, 100 g milk), 100 g of whole hazelnuts. Cherry jelly 1: 350 g of cherries (frozen), 3 tablespoons of sugar, vanilla, 2 tablespoons of starch. Cherry jelly 2: 350 g of cherries, 3 tablespoons of vanilla sugar, 1 packet of jelly powder. Decoration: 350 ml of whipping cream, 2 tablespoons of sugar.
