Chocolate cake

Chocolate Cherry Cake: A Delicacy for the Holidays

If you want to impress someone special with a delicious and refined dessert, this chocolate cherry cake is the perfect choice. With a fluffy base, rich creams, and a decadent glaze, this cake will surely be the star of any party. Get ready to delight your guests with an unforgettable taste and a presentation worthy of the most sophisticated pastries!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 4 hours (including cooling time)
Number of servings: 12

Ingredients

For the base (diameter 22 cm):
- 5 large eggs
- 5 tablespoons of water
- 10 tablespoons of sugar
- 8 tablespoons of flour
- 2 tablespoons of cocoa

For CREAM I:
- 250 g milk chocolate
- 250 ml liquid cream
- A splash of brandy

For CREAM II:
- Half of CREAM I
- 1 jar of pitted cherries (well drained)

For the syrup:
- 300 ml water
- 150 g sugar
- Flavors (brandy, vanilla, or almond essence)

For the glaze:
- 75 ml water
- 150 g sugar
- 150 ml liquid cream
- 75 g glucose (or energizing honey)
- 60 g dark cocoa
- 15 g granulated gelatin (prepared according to package instructions)

Preparing the Base

1. Preheat the oven: Start the oven at 200 degrees Celsius. It is essential to be well heated to achieve a fluffy base.

2. Beat the egg whites: In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a stiff and glossy foam.

3. Add the yolks: Gently fold in the yolks into the egg white foam, mixing carefully to avoid losing air from the mixture.

4. Incorporate water and flour: Gradually add the water and sifted flour, gently mixing with a spatula. Use up-and-down movements to keep the mixture airy.

5. Bake the base: Pour the mixture into a baking pan lined with parchment paper. Bake in the preheated oven for 30-40 minutes. Do not open the oven door in the first 15 minutes to avoid the base collapsing.

6. Cool the base: Once it passes the toothpick test, remove the base from the oven and let it cool completely. Then, cut it into three equal discs.

Preparing CREAM I

1. Melt the chocolate: Using a double boiler, melt the milk chocolate until it becomes liquid. Be careful not to overheat it.

2. Mixing with cream: Add the melted chocolate to the warm liquid cream and mix well. Let the mixture cool to room temperature.

3. Add the brandy: Once the cream has cooled, add a splash of brandy and mix again.

4. Chilling: Place the cream in the refrigerator for 3-4 hours until it sets.

5. Whip the cream: Use a mixer to whip the cream until it becomes fluffy and lighter in color.

Preparing CREAM II

1. Mixing with cherries: Take half of CREAM I and combine it with the well-drained cherries. This mixture will add a fruity note to the cake.

Preparing the Syrup

1. Boiling the syrup: Place water and sugar in a small pot. Boil over medium heat until the sugar completely dissolves. Let it cool.

2. Adding flavors: After the syrup has cooled, you can add your preferred flavors. Brandy is an excellent choice, but you can also opt for vanilla or almond essences.

Preparing the Glaze

1. Hydrating the gelatin: Soak the gelatin in a little cold water according to the package instructions.

2. Preparing the glaze: In a heavy-bottomed pot, combine water, liquid cream, sugar, and glucose. Mix until the sugar dissolves. Add sifted cocoa and boil for 3 minutes, stirring continuously.

3. Straining: Remove the pot from heat and strain the mixture through a sieve. Allow it to cool until it reaches 30-40 degrees.

4. Adding gelatin: Heat the gelatin until it melts (without boiling) and add it to the cooled glaze mixture. Mix well.

Assembling the Cake

1. Assemble the bases: Place the first disc of the base on a platter. Generously soak it with the prepared syrup.

2. Add CREAM I: Spread a uniform layer of CREAM I over the first disc.

3. Continue with the second disc: Place the second disc of the base, soak it, and apply CREAM II.

4. Finish with the last disc: Place the last disc of the base and ensure it is well positioned.

5. Glaze the cake: Pour the chocolate glaze over the cake, covering the entire surface evenly. You can gently smooth it with a spatula.

6. Decorate: At your discretion, decorate the cake with crushed pistachios and asymmetrical strips of dark chocolate to add a contrast of textures and colors.

Useful Tips

- Choose quality ingredients: Use good quality chocolate to achieve an intense and flavorful taste.
- Ingredient temperature: Ensure all ingredients are at room temperature for better emulsification.
- Variations: You can replace cherries with other canned fruits, such as peaches or pineapple, to adapt the cake to your tastes.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a glass of sweet wine.

Nutritional Benefits

Chocolate contains antioxidants, and cherries are rich in vitamin C and fiber. This cake offers a delicious combination of flavors and nutritional benefits, making it ideal for special moments in your life.

Frequently Asked Questions

- Can I use dark chocolate? Yes, you can use dark chocolate for a more intense flavor and lower sugar content.
- How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it is best enjoyed within the first 48 hours.
- Is it suitable for vegans? You can adapt the recipe using flax eggs and plant-based cream, but the taste will be different.

I hope this chocolate cherry cake recipe has whetted your appetite! Make it for a special occasion or simply to treat yourself. Every bite will transport you to a world of flavor, and your loved ones will be grateful for this delicacy!

 Ingredients: What we need for the base (22 cm diameter): - 5 eggs; - 5 tablespoons of water; - 10 tablespoons of sugar; - 8 tablespoons of flour; - 2 tablespoons of cocoa; What we need for CHOCOLATE CREAM I: - 250 g milk chocolate; - 250 ml liquid cream; - a little brandy; What we need for CHOCOLATE CREAM II: - half the amount of cream from CREAM I - a jar of pitted cherries; What we need for syrup: - 300 ml water; - 150 g sugar; - flavors (I added a little brandy); What we need for the glaze: - 75 ml water; - 150 g sugar; - 150 ml liquid cream; - 75 g glucose (or ENERGIZING Honey); - 60 g black cocoa; - 15 g granulated gelatin (prepared according to the instructions on the packet).

 Tags:  chocolate cake