Cherry cake with chocolate cream

Cherry and chocolate cream cake: an irresistible delight for any occasion

This simple and refined dessert is perfect for both a gathering with friends and a festive meal. Combining the sweetness of cherries with a fine chocolate cream, this cake is sure to become one of your favorite recipes. Next, I will present each step of the preparation, providing useful tips for achieving a perfect result!

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 9 (or more, depending on the desired portion size)

Ingredients

For the base:
- 4 eggs (ideally at room temperature for a fluffy texture)
- 6 tablespoons of sugar
- 2 tablespoons of oil (sunflower oil is a good choice)
- 5 tablespoons of flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar

For the chocolate cream:
- 130 ml liquid cream (choose a cream with a fat content of at least 30% for a richer texture)
- 140 g milk chocolate (you can also use dark chocolate for a more intense flavor)
- 1 heaping teaspoon cappuccino (this will add a note of complexity)
- 1 teaspoon rum essence

For the cherry jelly:
- 1 jar of 300 g pitted cherries (you can use canned or frozen cherries)
- 2 tablespoons of sugar
- 1 and 1/2 tablespoons of cornstarch
- 2 teaspoons vanilla sugar

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

Preparing the chocolate cream

First, let’s focus on the star of our cake: the chocolate cream. This can be prepared the night before, making your work easier on the serving day. In a small pot (or a saucepan, as I like to use), add the liquid cream, broken chocolate pieces, and cappuccino. Place the pot over low heat and stir constantly. Be careful! Do not let it boil, just melt the chocolate. Once it reaches a uniform consistency, transfer the cream to the refrigerator for a few hours to set.

When the cream has thickened, use a mixer to beat it on medium speed until it becomes a light and airy foam. Finally, add the rum essence for a special flavor. This cream will be the delicious base that binds all the layers of the cake together.

Preparing the base

Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar, continuing to mix until you achieve a firm meringue. In another bowl, beat the yolks with the oil and gradually add them to the egg whites. Add the vanilla sugar and baking powder. Finally, sift in the flour, mixing with a spatula to avoid losing air from the mixture.

Prepare a tray of approximately 37 x 24 cm: grease it with margarine and line it with baking paper. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180 degrees Celsius for 15 minutes or until the base is lightly browned and passes the toothpick test. After baking, let it cool on a rack.

Preparing the cherry jelly

While the base cools, you can prepare the cherry jelly. Place the cherries, along with their juice, sugar, and vanilla sugar in a pot. Cook over low heat, stirring continuously until the sugar completely dissolves. Dissolve the cornstarch in 3-4 tablespoons of water and add it over the cherries. Continue to stir and let it boil until the mixture thickens, being careful not to form lumps.

Assembling the cake

Once the base has cooled, cut it in half widthwise, creating two layers. Place the first piece of base in the tray (or on a platter), spread it with the cherry jelly, and let it cool. When the jelly has cooled, add the whipped chocolate cream, leveling it with a spatula. Place the other base on top and press gently to unite.

Preparing the glaze

To finish this masterpiece, prepare the glaze. In a small pot, add the liquid cream, milk, and broken chocolate. Place over low heat and stir until the chocolate completely melts, achieving a fine glaze.

Remove the cake from the refrigerator and cut it into pieces (9 or more, depending on preferences). Use a teaspoon to add the glaze to each piece, ensuring that each portion is evenly covered.

Serving suggestions

The cherry and chocolate cream cake is delicious both warm and cold. You can serve it alongside a scoop of vanilla ice cream or a cup of aromatic coffee, which will enhance the dessert's flavors. Additionally, a caramel sauce or a puree of fresh fruits could add an extra touch of flavor.

Nutritional information

This cake is a delicacy that brings a balance between the sweetness of cherries and the richness of chocolate cream. Each serving contains approximately 250 calories, making it an indulgent yet satisfying choice. Cherries are an excellent source of antioxidants, and chocolate not only provides a unique flavor but also cardiovascular benefits.

Frequently asked questions

1. Can I substitute cherries with other fruits?
Yes, you can use cherries, raspberries, or even peaches, depending on your preferences.

2. Can the chocolate cream be made with dark chocolate?
Absolutely! Dark chocolate will provide a more intense and less sweet flavor.

3. How can I store the cake?
The cake can be stored in the refrigerator for 2-3 days. Make sure it is covered to prevent drying out.

4. What drinks pair well with this cake?
I recommend an aromatic coffee, green tea, or even a glass of sweet wine to complement the dessert's flavor.

5. How can I add extra flavor to the chocolate cream?
You can experiment by adding a pinch of cinnamon or a splash of almond essence to the chocolate cream.

This is my recipe for cherry and chocolate cream cake! I hope it inspires you to make it and enjoy every bite. Enjoy!

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