Happy New Year 2011!!!!!!

At the threshold of the New Year, nothing is more beautiful than pampering your loved ones with a delicious dessert that brings joy and warmth. Today, I invite you to prepare a chocolate, raspberry, and sour cherry cake, a true feast for the senses, perfect for celebrating the beginning of a new year. This recipe combines a fluffy chocolate base with fine creams and fruity jelly, creating a dessert that not only looks spectacular but is also full of delightful flavors.

Total preparation time: 2 hours (including cooling time)
Number of servings: 12

Ingredients needed:

For the base:
- 5 eggs
- 100 g sugar
- 2.5 tablespoons flour
- 2.5 tablespoons semolina
- 2.5 tablespoons cocoa
- 2.5 tablespoons honey
- 2 packets vanilla sugar
- 30 ml milk
- 130 ml oil
- 1.5 teaspoons baking powder
- a pinch of salt

For Cream 1:
- 250 g white chocolate
- 300 ml liquid cream
- 1 packet vanilla sugar
- 1 teaspoon gelatin granules

For Cream 2:
- 300 ml liquid cream
- 1 packet cream stabilizer
- 5 tablespoons concentrated raspberry syrup
- 1 tablespoon cherry liqueur

For the jelly:
- 300 g sour cherries from compote
- 6 tablespoons granulated sugar
- 2 tablespoons powdered sugar
- 1 packet vanilla pudding
- 1 tablespoon cornstarch
- 1 teaspoon gelatin granules
- Raspberry and cherry syrup (approximately 400 ml)

For the glaze:
- 300 g milk chocolate
- 90 ml liquid cream
- 1 tablespoon oil
- 50 g margarine

Step by step: Preparing the cake

1. Preparing the base:
- Start by separating the eggs. Beat the egg yolks with the sugar and vanilla sugar until you get a dense foam of bright yellow.
- Gradually add the milk while continuing to mix. In another bowl, combine the dry ingredients: flour, semolina, cocoa, and baking powder. Incorporate them into the yolk mixture, mixing well.
- Add the oil and honey, mixing until you obtain a homogeneous batter. Beat the egg whites with a pinch of salt until very firm. Gently fold them into the batter using a spatula to avoid deflating.
- Divide the batter in half. Pour it into two cake pans lined with parchment paper, and bake in a preheated oven at 170 degrees Celsius for 15 minutes, or until lightly browned.

2. Preparing Cream 1:
- Hydrate the gelatin in 2 tablespoons of water. Break the white chocolate into small pieces and heat it over low heat with 200 ml of the 300 ml of liquid cream, stirring constantly until melted. Add the vanilla sugar and the hydrated gelatin, mixing well.
- Let the mixture cool, then refrigerate for an hour. Once cooled, whip the remaining cream (100 ml) and fold it into the chocolate cream.

3. Preparing Cream 2:
- Whip the 300 ml of liquid cream, adding the cream stabilizer. Gradually add the raspberry syrup and cherry liqueur, mixing gently.

4. Preparing the jelly:
- Hydrate the gelatin in 2 tablespoons of water. In a pot, mix the sour cherries from the compote with the granulated sugar, add the compote syrup until you reach a volume of 400 ml, and bring the mixture to a boil.
- In another bowl, mix the vanilla pudding powder with the cornstarch and powdered sugar, then add the raspberry syrup. When the cherry mixture boils, incorporate the pudding mixture. Boil for a few minutes until thickened, then let it cool. When warm, add the hydrated gelatin and mix well.

5. The glaze:
- Melt the milk chocolate with the cream, oil, and margarine over a double boiler, stirring constantly until it becomes a smooth glaze.

6. Assembling the cake:
- In the pan where you baked the base, place a plastic wrap. Put the first base upside down. Add Cream 1 and let it set in the fridge.
- Once the cream has set, pour the cooled jelly on top. Return to the fridge.
- Add Cream 2 over the jelly, then place the second base on top, right side up. Let the cake chill in the fridge until the next day.
- Before serving, pour the chocolate glaze over the cake and let it set.

Useful tips:
- Make sure to use room temperature ingredients for the best results, especially eggs and cream.
- You can replace the sour cherries with other seasonal fruits, such as strawberries or peaches, for a personalized version of this cake.
- If you want a more intense flavor, you can add a little vanilla or rum extract to the chocolate base.

Nutritional benefits:
This cake, although a dessert, contains white chocolate, which provides calcium, and the fruits add antioxidants and vitamins. Additionally, the cream adds a creamy texture, but it is important to consume moderate portions.

Frequently asked questions:
1. Can I make this cake less sweet?
Yes, you can reduce the amount of sugar added to the creams and jelly. You can also opt for chocolate with a higher cocoa percentage.

2. How can I store the cake?
The cake stores well in the fridge, covered with plastic wrap, for up to 3-4 days.

3. What can I serve with the cake?
This cake pairs perfectly with a scoop of vanilla ice cream or a caramel sauce. Additionally, a glass of champagne or a fruit cocktail goes wonderfully.

Final notes:
This chocolate, raspberry, and sour cherry cake is more than just a dessert; it is a culinary experience that will bring a smile to the faces of your loved ones. Try it and enjoy every bite, knowing you have created something truly special to celebrate the New Year. Happy New Year and happy cooking!

 Ingredients: For the base: 5 eggs, 100g sugar, 2.5 tablespoons flour, 2.5 tablespoons semolina, 2.5 tablespoons cocoa, 2.5 tablespoons honey, 2 packets vanilla sugar, 30ml milk, 130ml oil, 1.5 teaspoons baking powder, a pinch of salt. For Cream 1: 250g white chocolate, 300ml liquid cream, 1 packet vanilla sugar, 1 teaspoon gelatin granules. For Cream 2: 300ml liquid cream, 1 packet cream stabilizer, 5 tablespoons concentrated raspberry syrup, 1 tablespoon cherry liqueur. For the jelly: 300g canned cherries, 6 tablespoons granulated sugar, 2 tablespoons powdered sugar, 1 packet vanilla pudding, 1 tablespoon cornstarch, 1 teaspoon gelatin granules, raspberry and cherry syrup. Glaze: 300g milk chocolate, 90ml liquid cream, 1 tablespoon oil, 50g margarine.

 Tags:  cake