Chocolate cherry cake

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 100 g + 1 tablespoon of sugar
  • 100 g Flour
  • 25 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 400 g Dark chocolate
  • 800 g Whipped cream
  • 1 glass (720 ml) Cherries
  • 1 package Sauce powder "Vanilla flavor
  • 1 package Cream stabiliser
  • 7-10 Tbsp Icing sugar
  • 50 g Dark bark chocolate
  • 7-10 Tbsp golden sugar pearls
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Stir the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve onto the mixture and fold in carefully. Pour the mixture into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  2. 2

    manufacturer) bake for about 20 minutes until golden brown

  3. 3

    Remove the sponge cake from the oven, remove from the edge and let it cool on a cake rack. Roughly chop the chocolate. Heat 600 g cream and melt the chocolate in it. Let the chocolate cream cool down while stirring occasionally, then put it in a cool place for about 2 hours.

  4. 4

    Pour the cherries into a sieve and collect the juice. Measure 250 ml of juice. Remove 50 ml of juice and stir with sauce powder until smooth. Bring 200 ml juice and 1 tbsp. sugar to the boil. Stir in the sauce powder and simmer for about 1 minute.

  5. 5

    Remove the pot from the stove and let it cool down a little. Fold in the cherries.

  6. 6

    Cut the sponge in half. Place a cake ring around the lower cake base. Spread the stewed cherries on the bottom cake layer, chill for about 1 hour.

  7. 7

    Whip the chocolate cream for 30-60 seconds until almost stiff, allowing the cream setting agent to trickle in. Spread 2/3 of the cream on the cherries, then place the top cake layer on top. Spread the rest of the cream on the sponge cake and refrigerate the cake for about 2 hours.

  8. 8

    Remove the cake from the ring. Whip 200 g cream until stiff. Spread the edge with the cream. Decorate cakes with icing sugar stars, bark chocolate and sugar pearls.

Nutrition Facts

KCAL
410 kcal
CARBS
35 g
FATS
27 g
PROTEINS
6 g