Cherry jelly cake with chocolate eggs

Cherry jelly and chocolate egg cake

If you are looking for a dessert recipe that will impress with its decadent taste and elegant appearance, you have come to the right place! This cherry jelly and chocolate egg cake recipe is perfect for any special occasion, whether it's an anniversary, a celebration, or simply a gathering with friends. Making the cake is a step-by-step process that will bring you satisfaction and joy, being a true feast for the senses. Moreover, it is a recipe that will challenge your culinary skills and delight your guests with a perfect taste.

Preparation time
- Preparation time: 60 minutes
- Baking time: 30 minutes
- Cooling time: 5 hours
- Total time: 6 hours
- Number of servings: 12

Ingredients

For the sponge (24 cm diameter):
- 8 medium eggs
- 170 g sugar
- 100 g flour
- 20 g cocoa
- 150 g roasted and ground peanuts
- A pinch of salt

For the syrup:
- 400 ml water
- 80 g sugar
- Rum essence

For the cherry jelly:
- 1 jar of 800 g cherries for desserts
- 6 sheets of gelatin

For the butter and chocolate cream:
- 200 ml water
- 200 g sugar
- 200 g dark chocolate (52% cocoa)
- 4-5 drops of vinegar
- 500 g butter (Pilos 82% fat)

For decoration:
- White chocolate flakes
- Chocolate cups
- Chocolate eggs wrapped in various colors

Recipe story
The cherry jelly cake is a dessert that brings together tradition and innovation, having deep roots in culinary culture. It is often associated with festive moments, bringing joy and smiles to the faces of those who enjoy it. A perfect combination of the airy texture of the sponge, intense chocolate flavors, and the tart sweetness of the cherries, this cake quickly becomes a star on any occasion's table.

Preparing the cake

Step 1: Preparing the sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.
2. Whipping the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to whip them until they become a stiff and shiny foam. This step is essential for achieving a fluffy sponge.
3. Preparing the mixture: In another bowl, mix the yolks with the sugar until dissolved. Add the cocoa, flour, and ground peanuts, gently folding with a spatula. It is important to achieve a homogeneous mixture.
4. Incorporating the egg whites: Add the egg white foam into the yolk mixture. Use a spatula to gently fold, from the bottom up, so as not to lose the air in the egg whites.
5. Baking the sponge: Line a cake pan with parchment paper and pour in the mixture. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes, or until the toothpick test passes. Once baked, let the sponge cool.

Step 2: Preparing the syrup
1. Boiling the syrup: In a saucepan, add the water and sugar. Bring to a boil and let it simmer for a few minutes.
2. Adding the essence: After boiling, remove the saucepan from the heat and add the rum essence. Let it cool.

Step 3: Preparing the cherry jelly
1. Hydrating the gelatin: Start by hydrating the gelatin sheets in cold water, according to the instructions on the package.
2. Preparing the cherries: In a saucepan, add the contents of the jar of cherries, including the syrup. Bring to a boil and stir.
3. Cherry puree: Use a hand blender to puree the cherries until you get a fluid paste.
4. Incorporating the gelatin: Squeeze the gelatin sheets and add them to the warm cherry puree, stirring to dissolve completely. Pour the mixture into the cake mold, covered with plastic wrap. Let it cool at room temperature, then refrigerate for a few hours.

Step 4: Preparing the chocolate cream
1. Boiling the chocolate syrup: In a saucepan, add the water, sugar, and vinegar drops. Bring to a boil and let it simmer for 5 minutes.
2. Melting the chocolate: Add the chopped chocolate and stir until melted. Let it simmer for another 5 minutes, then let it cool.
3. Whipping the butter: In a separate bowl, whip the butter at room temperature until fluffy. Gradually incorporate the cooled chocolate syrup, mixing constantly. Don't worry if the cream is soft at first; it will thicken after chilling in the refrigerator.

Step 5: Assembling the cake
1. Cutting the sponge: Once the sponge has completely cooled, cut it into four equal parts.
2. Soaking layer: Place the first part on a platter and generously soak it with the prepared syrup.
3. Applying the cream: Spread an even layer of cream on the soaked sponge, then place the second part of the sponge, repeating the soaking and cream application process.
4. Adding the jelly: On the second sponge layer, spread a layer of cherry jelly, followed by a thin layer of cream.
5. Finalizing the assembly: Continue with the third sponge layer, soaking and applying cream, then place the last sponge layer and soak it well.
6. Covering the cake: Use the remaining cream to cover the entire cake. You can decorate it as you wish; I used white chocolate flakes and a chocolate cup filled with colored chocolate eggs. It is a detail that adds joy and color to the cake.

Useful tips
- For a fluffier sponge: Make sure the egg whites are whipped well and that you gently incorporate them into the yolk mixture.
- Choose quality chocolate: Good chocolate will make a difference in the taste of the cream.
- Ingredient temperature: Ensure all ingredients are at room temperature for better mixing.
- Variations: You can experiment with different types of fruits for the jelly, such as raspberries or blackberries, depending on your tastes.

Frequently asked questions
1. Can I use another type of flour? Yes, you can try whole wheat or gluten-free flour, but the texture will be different.
2. How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it is best consumed fresh.
3. Can I use white chocolate instead of dark chocolate? Yes, but it will give you a sweeter flavor and a different color.

Serving suggestions
I recommend serving the cake alongside a scoop of vanilla ice cream or a cup of freshly brewed coffee. This combination will highlight the flavors of the cake and add a pleasant contrast between hot and cold.

This cherry jelly and chocolate egg cake is not just a dessert but a culinary experience that will delight your senses and bring smiles to the faces of your loved ones. So, put on your best chef's attire and get ready to impress with this delicious recipe!

 Ingredients: Base (24 cm) 8 medium eggs 170 g sugar 100 g flour 20 g cocoa 150 g roasted and ground peanuts a pinch of salt Syrup 400 ml water 80 g sugar rum essence Cherry jelly 1 jar of 800 g with cherries for cakes 6 sheets of gelatin Butter and chocolate cream 200 ml water 200 g sugar 200 g dark chocolate 52% cocoa 4-5 drops of vinegar 500 g Pilos butter 82% fat Decoration chocolate shavings chocolate curls chocolate eggs