Cocoa cake and yogurt cream with cherries

Cocoa Cake and Yogurt Cream with Cherries – a refined and delicious dessert that combines the fluffy texture of the cake with the freshness of a delicate cream. This dessert is not only a pleasure for the taste buds but also an aesthetic jewel that will beautify any table. Whether you prepare it for a special occasion or simply to indulge yourself, today’s recipe will guide you step by step and provide useful tips for achieving a perfect result.

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 2 hours and 5 minutes (including cooling time)
Number of servings: 10-12 servings

Ingredients needed

For the cake:
- 6 eggs
- 6 tablespoons of water
- 6 tablespoons of oil (preferably sunflower or light olive oil)
- 8 tablespoons of sugar
- 12 tablespoons of flour
- 2 tablespoons of cocoa (good quality cocoa will enhance the flavor)
- 1 teaspoon of baking powder

For the cream:
- 200 ml liquid cream (for a richer taste, use cream with 35% fat)
- 450 g yogurt (preferably Greek yogurt for a creamier texture)
- 1 packet of gelatin (15 g)
- 3 tablespoons of powdered sugar
- 400-500 g pitted cherries (fresh or frozen, depending on the season)

For the syrup:
- 200 ml water
- 100 g sugar
- 1 essence of rum (for a more sophisticated taste)

Step by step – Preparation guide

Step 1: Preparing the cake
1. Beat the egg whites: In a large bowl, add the 6 egg whites and the 6 tablespoons of water. Use an electric mixer to beat them until frothy. Gradually add the sugar, continuing to mix until the meringue becomes glossy and the sugar is completely dissolved.

2. Incorporate the wet ingredients: Add the oil and the egg yolks, one at a time, gently mixing with a spatula or with the mixer on low speed. It is important to be careful not to lose the air from the meringue.

3. Add the dry ingredients: Sift the cocoa, flour, and baking powder over the egg mixture. Gently mix with a spatula, using up-and-down motions to avoid deflating the batter.

4. Divide the batter: Divide the batter evenly into two curved cake pans lined with parchment paper. Make sure the paper is well secured to prevent sticking.

5. Baking: Preheat the oven to 160°C and bake the cakes for 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, carefully invert them onto a rack and remove the parchment paper. Allow them to cool completely.

Step 2: Preparing the cream
1. Whip the cream: In a separate bowl, whip the liquid cream until it becomes firm. It is important not to overwhip it, or it will turn into butter.

2. Hydrate the gelatin: In another bowl, add the gelatin to 3-4 tablespoons of cold water and let it hydrate for 5-10 minutes. Then, melt the gelatin over a double boiler, stirring constantly to avoid lumps.

3. Mix the cream: In another bowl, combine the yogurt with the powdered sugar. Once the gelatin has melted, let it cool slightly before adding it to the yogurt mixture. Mix well, then fold in the whipped cream and the pitted cherries. Gently mix so as not to ruin the airy texture of the cream.

Step 3: Assembling the dessert
1. Cut the cakes: Using a sharp knife, cut each cake in half horizontally to create two layers for each cake.

2. Prepare the molds: Cover the molds in which you baked the cakes with plastic wrap. Place the first half of the cake, soaking it with the syrup made from the boiled water and sugar, flavored with the rum essence.

3. Add the cream: Divide the cream in two and spread one part over the cake layer, smoothing it with a spatula. Place the second half of the cake on top, soaking it again.

4. Cooling: Cover with plastic wrap and refrigerate for at least 2 hours to allow the cream to set.

Step 4: Decorating
1. Melt the chocolate: Melt the chocolate together with a little milk (about 3-4 tablespoons) over a double boiler, stirring constantly to achieve a fluid consistency.

2. Finish the dessert: Remove the cakes from the molds, remove the wrap, and pour the melted chocolate on top. Decorate with whipped cream and candied cherries. This detail not only enhances the appearance but also adds a contrast of textures.

Useful tips
- Choosing ingredients: Use fresh, high-quality ingredients. Good quality cocoa makes a difference in the final taste of the cake.
- Retaining moisture: The added syrup will not only flavor the cake but also keep it moist, making the dessert more enjoyable.
- Variations: Experiment with different fruits, such as raspberries or blueberries, to diversify the cream’s flavor. You can replace the cherries with pitted peaches or plums.
- Serving: This dessert pairs wonderfully with a scoop of vanilla ice cream or a strong espresso, which will pleasantly contrast with the sweetness of the cake.

Nutritional benefits
The cocoa cake is a source of carbohydrates, and the combination with yogurt and cherries provides essential proteins and vitamins. Cherries are rich in antioxidants, and Greek yogurt offers a good supply of probiotics, beneficial for intestinal flora.

Frequently asked questions
- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the final texture will vary.
- How long can I keep this dessert? Keep the cake in the refrigerator, covered, and it will stay fresh for 3-4 days.
- Is it suitable for vegans? This recipe can be adapted using chia eggs or banana, but the texture and flavor will be different.

This cocoa cake and yogurt cream with cherries is not just a dessert but a culinary experience that will bring joy and refinement. Enjoy it with friends and family, sharing not only the taste but also the wonderful moments spent together. Enjoy your meal!

 Ingredients: Ingredients for 2 cakes: 6 eggs, 6 tablespoons of water, 6 tablespoons of oil, 8 tablespoons of sugar, 12 tablespoons of flour, 2 tablespoons of cocoa, 1 teaspoon of baking powder. Cream: 200 ml liquid cream, 450 g yogurt, 1 packet of gelatin (15 g), 3 tablespoons of powdered sugar, 400-500 g pitted cherries. Syrup: 200 ml water, 100 g sugar, 1 essence of rum.

 Tags:  chocolate cake