Cherry and chocolate cake

Cherry and chocolate cake: a decadent delight that combines the juicy flavors of cherries with the richness of dark chocolate. This recipe is not just a simple cake, but a true taste experience, perfect for special occasions or simply to indulge after a long day. Let's embark on this savory cake-making adventure together, step by step.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Necessary ingredients:

*For the base:*
- 7 eggs
- 1 cup sugar (approximately 200 g)
- 1 cup flour (approximately 130 g)
- 2 tablespoons cocoa (approximately 20 g)
- 1 teaspoon baking powder (approximately 10 g)
- 700 g cherries (fresh or frozen)
- 4 tablespoons sugar for cherries

*For the syrup:*
- 150 ml water
- 2 packets chocolate cappuccino

*For the chocolate cream:*
- 500 ml liquid cream
- 300 g dark chocolate
- 1 packet gelatin (8 g)

*For the jelly:*
- Cherry juice
- 1 packet gelatin (8 g)

Step 1: Preparing the cherries

Start by preparing the cherries. If using fresh cherries, wash them well and remove the pits. In a bowl, mix the cherries with 4 tablespoons of sugar and let them sit for a few hours (ideally 4-6 hours) to release their juice. This syrup will add natural sweetness to the cake and enhance the cherry flavor.

Step 2: Preparing the base

1. Preheat the oven to 160°C (low heat). Prepare a baking tray (approximately 30x20 cm) by lining it with baking paper.

2. In a large bowl, beat the eggs with the sugar until the mixture becomes creamy and light in color. This step is essential for obtaining a fluffy base.

3. Add the flour, cocoa, and baking powder, mixing gently until homogeneous. Use a spatula or whisk to avoid lumps.

4. Pour the batter into the prepared tray and evenly distribute the drained cherries over the entire surface. Don’t forget to keep the cherry juice for the next step.

5. Bake the base in the preheated oven for about 30 minutes or until it passes the toothpick test. When done, let it cool in the tray.

Step 3: Soaking the bases

Once the base has cooled, trim the top to create a flat surface. Place a removable cake ring around the base. In a small saucepan, combine the water with the two packets of chocolate cappuccino and bring to a boil, stirring constantly. Once dissolved, pour the syrup over the base, allowing it to absorb the flavor.

Step 4: Preparing the chocolate cream

1. In a bowl, place the liquid cream and chopped chocolate. Set the bowl over low heat, stirring continuously until the chocolate is completely melted and incorporated into the cream.

2. Let the mixture cool slightly, then add the dissolved gelatin according to the package instructions. Mix well to obtain a uniform composition.

3. Pour the chocolate cream over the soaked base and level the surface with a spatula. Let the cake cool in the refrigerator until the cream is completely set (at least 2 hours).

Step 5: Preparing the cherry jelly

1. Take the cherry juice you saved and add a packet of gelatin dissolved according to the package instructions.

2. After the chocolate cream has set, pour the jelly over it. This will add an amazing layer of flavor and texture to the cake.

3. Leave the cake in the refrigerator for another hour to set completely.

Step 6: Serving the cake

Once the cake is fully set, carefully remove the removable ring and cut the cake into cubes or squares. This is a cake that not only looks good but also tastes fantastic, with a perfect combination of creamy chocolate and juicy cherries.

Helpful tips:
- Use quality chocolate to achieve a rich and flavorful cream. Dark chocolate with at least 70% cocoa content is ideal.
- You can substitute cherries with other fruits, such as raspberries or blueberries, for a seasonal variation of the cake.
- Add a hint of flavor with a few drops of vanilla essence in the chocolate cream or in the syrup for the base.

Possible variations:
- If you want a less sweet cake, reduce the amount of sugar in the base by 50 g.
- You can experiment with different types of cream (e.g., plant-based cream) for a lighter version.

Frequently asked questions:
- Can this cake be made a few days in advance? Yes, the cake keeps excellently in the refrigerator, and the flavors will continue to develop.
- Is gelatin necessary? Gelatin helps stabilize the cream and jelly, but if you prefer a gelatin-free version, you can use a mixture of cream and mascarpone.

This cherry and chocolate cake is not just a quick dessert, but also a simple dessert that will surely impress anyone who tastes it. Enjoy every bite and cherish the moments spent around the table with your loved ones!

 Ingredients: for the base: 7 eggs 1 cup sugar 1 cup flour 2 tablespoons cocoa 1 baking powder 700 g sour cherries 4 tablespoons sugar for sour cherries for the syrup: 150 ml water 2 packets chocolate cappuccino for the cream: 500 ml liquid cream 300 g dark chocolate 1 packet gelatin (8 g) for the jelly: juice from sour cherries 1 packet gelatin (8 g)

 Tags:  cherry cake chocolate cake