Cherry cake with chocolate cream

Cherry and Chocolate Cream Cake: An Unmistakable Delight

Today, I invite you to discover a truly special cake where the sweetness of cherries and the richness of chocolate cream blend perfectly. This recipe is not just a simple cake; it’s a culinary experience that will impress any food lover. Whether you enjoy it over coffee with friends or at a festive meal, this cake is sure to be the star of the evening.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 9-12 (depending on slice size)

Ingredients

For the sponge:
- 4 eggs
- 6 tablespoons sugar
- 2 tablespoons oil
- 5 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar

For the chocolate cream:
- 130 ml liquid cream
- 140 g milk chocolate
- 1 heaping teaspoon cappuccino
- 1 teaspoon rum essence

For the cherry jelly:
- 1 jar (300 g) pitted cherries
- 2 tablespoons sugar
- 1 ½ tablespoons cornstarch
- 2 teaspoons vanilla sugar

For the glaze:
- 3 tablespoons liquid cream
- 30-40 g milk chocolate
- 2 tablespoons milk

A Brief History

This cake combines the tradition of fruit desserts with that of chocolate desserts, offering a perfect balance between the tartness of cherries and the sweetness of chocolate. It has gained popularity due to its versatility, as it can be adapted with various fruits or types of chocolate.

Step-by-Step Preparation

Step 1: Prepare the chocolate cream
1. In a small saucepan (ideally a double boiler), add 130 ml of liquid cream, 140 g of broken chocolate, and 1 teaspoon of cappuccino.
2. Place the saucepan over low heat and stir continuously. It’s important not to let the mixture boil, just melt the chocolate completely.
3. Once melted, transfer the cream to the refrigerator for a few hours or overnight to firm up.
4. When well-set, whip the cream at medium speed until it becomes fluffy. Add the rum essence and mix gently.

Step 2: Prepare the sponge
1. In a bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until you achieve a stiff meringue.
2. In another bowl, beat the egg yolks with 2 tablespoons of oil. Then, gently fold them into the egg whites.
3. Add the vanilla sugar and baking powder, and finally, sift in the flour, mixing gently until well combined.
4. Grease a baking tray with margarine and line it with parchment paper (size 37 x 24 cm). Pour the batter into the tray and level it evenly.
5. Bake the sponge in a preheated oven at 180°C for about 15 minutes or until golden and passes the toothpick test. Let it cool and cut it in half widthwise.

Step 3: Prepare the cherry jelly
1. In a saucepan, add the cherries along with their juice, sugar, and vanilla sugar.
2. Keep the mixture over low heat, stirring continuously until the sugar dissolves completely.
3. Dissolve the cornstarch in 3-4 tablespoons of water and add it to the saucepan. Let the mixture boil, stirring constantly, until it thickens.

Step 4: Assemble the cake
1. Place the first half of the sponge in the baking tray it was baked in (or directly onto a serving platter).
2. Spread the sponge with the cherry jelly and allow it to cool completely.
3. Add the whipped chocolate cream, smoothing it out with a spatula. Place the second half of the sponge on top, pressing down gently.

Step 5: Prepare the glaze
1. In a small saucepan, add 3 tablespoons of liquid cream, 30-40 g of broken chocolate, and 2 tablespoons of milk.
2. Place the saucepan over low heat and stir until the chocolate is completely melted, resulting in a smooth glaze.

Step 6: Finish the cake
1. Remove the cake from the refrigerator and cut it into portions (9-12, depending on your preference).
2. Using a teaspoon, drizzle the glaze over each piece of cake, allowing it to gently flow down the sides.

Serving Suggestions

This cake is best served chilled, alongside a cup of aromatic coffee or delicate tea. Offer your guests a splash of rum essence or a dollop of extra cream for an added touch of refinement. You can also experiment with other fruits, such as raspberries or strawberries, to create unique variations of this cake.

Practical Tips

- Using chocolate: Choose a high-quality chocolate, as its flavor will significantly influence the cream's taste.
- Cherries: If using fresh cherries, remember to pit them before adding them to the recipe.
- Cornstarch: Ensure you mix the cornstarch well with water to avoid lumps in the jelly.

Nutritional Information

This cake contains approximately 250-300 calories per serving, depending on the slice size. It is a good source of carbohydrates and healthy fats, making it an excellent choice for a sweet treat.

Frequently Asked Questions

- Can I use white chocolate instead of milk chocolate?
Yes, white chocolate will provide a different but equally delicious flavor.

- How can I make the cake less sweet?
Reduce the amount of sugar in the sponge and jelly, and opt for chocolate with a higher cocoa content.

- Can I use other fruits instead of cherries?
Absolutely! The cake will be just as tasty with raspberries, strawberries, or peaches.

I invite you to enjoy every bite of this cherry and chocolate cream cake! It’s more than just a dessert - it’s a story of flavors and textures that deserves to be savored. Enjoy!

 Ingredients: For the base: 4 eggs, 6 tablespoons of sugar, 2 tablespoons of oil, 5 tablespoons of flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla sugar. Chocolate cream: 130 ml of liquid cream, 140 g of milk chocolate, 1 heaping teaspoon of cappuccino, 1 teaspoon of rum essence. Cherry jelly: 1 jar of 300 g with pitted cherries, 2 tablespoons of sugar, 1 and 1/2 tablespoons of starch, 2 teaspoons of vanilla sugar. Glaze: 3 tablespoons of liquid cream, 30-40 g of milk chocolate, 2 tablespoons of milk.

 Tags:  cherry cake chocolate cake