Cherry and chocolate cake
Cherry and chocolate cake is a dessert that perfectly combines the moisture of cherries with the intense flavor of chocolate, creating a true symphony of flavors in every slice. This simple and quick recipe is perfect for any occasion, from a family Sunday dinner to a gathering with friends. Here’s how you can prepare this delicacy step by step, achieving a result worthy of a professional pastry chef.
Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12 servings
### Required Ingredients
- 4 eggs (separated into whites and yolks)
- 120 g sugar
- 1 teaspoon vanilla essence
- Grated seeds from 1 vanilla pod
- 1 teaspoon ground cinnamon
- 50 ml grape seed oil (or sunflower oil)
- 100 ml sour cream (preferably high-fat for a creamy texture)
- 120 g flour
- 1 teaspoon baking powder
- A pinch of salt
- 200 g chocolate cream (melted chocolate can also be used for a better texture)
- 300 g pitted cherries (canned, well-drained, or fresh if in season)
### Step-by-Step Instructions
1. Preparing the oven and the tray: Start by preheating the oven to 190°C. Grease a baking tray (about 20x30 cm) with oil and dust it with flour to prevent the cake from sticking.
2. Preparing the batter: In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This step is essential for achieving a fluffy cake.
3. In another bowl, beat the yolks with the sugar, vanilla essence, and grated vanilla seeds until they become a light and fluffy cream. Add the oil and sour cream and mix well.
4. In another container, combine the flour with the baking powder and cinnamon. Gently fold the flour mixture into the yolk mixture using a spatula to avoid losing air in the batter.
5. Incorporating the egg whites: Take a few tablespoons of batter and mix them with the egg whites to lighten them, then add the remaining egg whites to the batter, gently folding from top to bottom to maintain aeration.
6. Adding the chocolate cream: Pour the batter into the prepared tray and, using a spoon, place a portion of chocolate cream in each corner of the batter. Use a knife to create a spiral pattern, allowing the chocolate to blend easily into the batter.
7. Adding the cherries: Evenly sprinkle the cherries on top of the batter. They will add moisture and a delightful flavor to the cake.
8. Baking: Place the tray in the preheated oven and bake the cake for 50-60 minutes. Check if it’s baked by inserting a toothpick in the center; it should come out clean.
9. Cooling and serving: Once the cake is baked, let it cool in the tray for 15 minutes, then transfer it to a wire rack to cool completely. Serve it warm or at room temperature, dusted with a little powdered sugar for an elegant look.
### Tips and Variations
- Fruit variations: You can replace the cherries with cherries, raspberries, or blackberries for a different flavor.
- Adding nuts: If you like nuts, add 50 g of finely chopped nuts to the batter for extra texture.
- Serving: Serve the cake with a dollop of sour cream or vanilla ice cream for a delicious contrast of temperatures and flavors.
This cherry and chocolate cake is not only a quick dessert but also a simple recipe that is sure to impress. Each slice will bring joy and turn any meal into a true celebration of flavors!
Ingredients: 4 eggs, separated 120 g sugar 1 teaspoon vanilla extract grated seeds from 1 vanilla pod 1 teaspoon ground cinnamon 50 ml grape seed oil 100 ml sour cream 120 g flour 1 teaspoon baking powder a pinch of salt 200 g chocolate cream pitted cherries (canned), well drained
