Cherry, walnut, and chocolate cake

Cherry, Walnut, and Chocolate Cake – a dessert that combines the flavor of fruit with the smooth texture of chocolate and the crunch of nuts, creating an unforgettable culinary experience. This recipe is perfect for any occasion, whether it's a birthday party, a gathering with friends, or simply a weekend evening when you want to indulge yourself. Let's embark on this delightful cake-making adventure together!

Preparation time: 40 minutes
Baking time: 20 minutes
Cooling time: at least 3 hours
Servings: 12-16 servings

Ingredients

For the layers:
- 6 egg yolks
- 160 g sugar
- 5 tablespoons oil
- 3 tablespoons cocoa powder
- 200 g flour
- 1 packet baking powder

For the cream:
- 1 packet vanilla pudding
- 350 ml milk
- 5 tablespoons sugar
- 200 g butter

For the meringue:
- 6 egg whites
- 8 tablespoons sugar
- 3 tablespoons honey

For glaze 1:
- 400 g frozen cherries (or 800 g canned cherries)
- 100 g nuts (unsalted or pecans)

For glaze 2:
- 6 tablespoons sugar
- 3 tablespoons water
- 2 tablespoons cocoa powder
- 25 g butter

Nutritional information
This cake is a delicious combination of ingredients, with an approximate caloric intake of 250-300 kcal per serving, depending on the variations of ingredients used. Cherries provide a significant amount of vitamins and antioxidants, while nuts offer healthy fats and protein. It is a dessert that, when consumed in moderation, can be part of a balanced diet.

Recipe history
The Cherry, Walnut, and Chocolate Cake is a symbol of the tradition of combining fruit with chocolate, a practice that dates back centuries. This combination not only delights the taste buds but also brings a touch of nostalgia, evoking pleasant memories around the table.

Step by step

Preparing the layers
1. Beat the yolks: In a large bowl, mix the egg yolks with the sugar until the mixture becomes light in color and fluffy. This is when the sugar dissolves and air is incorporated, giving the layers a soft texture.

2. Add the oil: Start adding the oil, one tablespoon at a time, continuing to mix. The oil will make the layers moist and delicious.

3. Flour mixture: In another bowl, combine the flour, cocoa powder, and baking powder. This mixture will provide flavor and structure to the layers. Gradually incorporate the flour mixture into the egg yolk mixture, kneading with your hands to obtain a homogeneous dough.

4. Divide and roll out: Divide the dough into two and roll out each half on a floured surface using a rolling pin dusted with flour. The layers should be thin, about 0.5 cm thick.

5. Bake the layers: Preheat the oven to 180°C. Grease a baking tray (25x35 cm) with oil and dust with flour or use parchment paper. Bake each layer for 10 minutes. Be careful not to leave them too long to avoid burning!

Preparing the cream
1. Cook the pudding: Prepare the pudding according to the instructions on the package, using 350 ml of milk. Allow it to cool. This will be the creamy base of the cake.

2. Toast the nuts: In a skillet, toast the pecans until golden and fragrant. Let them cool and then chop them finely.

3. Mix the butter: Beat the butter until fluffy, then add a tablespoon of cooled pudding at a time, continuing to mix until everything is well incorporated.

4. Assemble the cream: Divide the cream into two equal portions and spread each layer of cake with the pudding cream.

Preparing the meringue
1. Beat the egg whites: In a saucepan, beat the egg whites until frothy. Gradually add the sugar and continue mixing. Place the saucepan over a double boiler, stirring constantly until the sugar completely dissolves and the meringue becomes firm.

2. Add the honey: Incorporate the honey into the meringue for added flavor. If you want a firmer meringue, add hydrated gelatin.

3. Spread the meringue: Remove the meringue from the heat and spread it evenly over the pudding cream on the cake.

Final assembly
1. Add the cherries: Once the meringue is even, sprinkle the drained cherries and the toasted, chopped nuts on top.

2. Glaze 2: In a saucepan, mix the ingredients for glaze 2 and bring to a boil, then pour it hot over the pecans.

3. Cooling: Cover the cake and let it cool for at least 3 hours or, ideally, overnight.

4. Serving: When you are ready to serve, cut the cake with a sharp knife dipped in cold water to achieve perfect slices.

Serving suggestions
This savory cake pairs wonderfully with a scoop of vanilla ice cream or warm chocolate sauce. Additionally, a cup of coffee or a fragrant tea will perfectly complement the dessert's taste.

Possible variations
If you want to experiment, you can replace the cherries with other seasonal fruits like raspberries or peaches. You can also use white chocolate instead of dark chocolate for a sweeter version.

Frequently asked questions
What can I use instead of frozen cherries? You can use canned cherries, but make sure to drain them well to avoid adding extra moisture to the cake.

How can I store the cake? The cake keeps well in the refrigerator, covered, for 3-4 days.

Is it possible to make the cake gluten-free? Yes, you can substitute the flour with a gluten-free alternative, but check that all other ingredients used are compatible.

This Cherry, Walnut, and Chocolate Cake will surely become a favorite among your loved ones, bringing joy and satisfaction with every slice. Don't hesitate to share this recipe with friends to treat them to a delightful treat!

 Ingredients: 2 Sheets: 6 egg yolks, 160 g sugar, 5 tbsp oil, 3 tbsp cocoa, 200 g flour, 1 packet baking powder. Cream: 1 packet vanilla pudding, 350 ml milk, 5 tbsp sugar, 200 g butter. Meringue: 6 egg whites, 8 tbsp sugar, 3 tbsp honey. Glaze 1: 400 g frozen cherries (or 800 g cherries from compote), 100 g unsalted nuts (or walnuts, pecans, etc.). Glaze 2: 6 tbsp sugar, 3 tbsp water, 2 tbsp cocoa, 25 g butter.

 Tags:  sour cherries nuts chocolate cookies