Chocolate cherry cake

Name: Chocolate cherry cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 775 g Dark chocolate; 175 g Butter; 300 g Flour; 375 g Sugar; 25 g Cocoa powder; 1 pinch Salt; 1 package Baking soda (= 1 teaspoon); 2 Eggs (size M); 200 ml Milk; 3 (250 g/ cut-off 130 g) Glasses Amarena Cherries, pitted; 150 g Cherry Jam; 350 g double cream; 7-10 Tbsp approx. 30 g each of dark and white chocolate shavings to decorate; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

775 g Dark chocolate
175 g Butter
300 g Flour
375 g Sugar
25 g Cocoa powder
1 pinch Salt
1 package Baking soda (= 1 teaspoon)
2 Eggs (size M)
200 ml Milk
3 (250 g/ cut-off 130 g) Glasses Amarena Cherries, pitted
150 g Cherry Jam
350 g double cream
7-10 Tbsp approx. 30 g each of dark and white chocolate shavings to decorate
baking paper

Directions

1
Coarsely chop 75 g chocolate and melt it with the butter in a small pot at low heat. Mix flour, sugar, cocoa, salt and baking soda in a bowl. Whisk eggs and milk and add to the flour mixture with the chocolate butter. Mix with a wooden spoon. Then gradually add 100 ml of boiling water and whisk with a whisk until the mixture is creamy
2
Cut the dough in thirds. Line the bottom of a springform pan (22 cm Ø) with baking paper. Fill in 1/3 of the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes
3
In the meantime, drain the cherries well on a sieve, collecting the juice. Remove the finished cake from the tin and lift it onto a cake rack with the baking paper. Prick the cake several times with a wooden skewer and sprinkle with approx. 5 tbsp. cherry juice. Let it cool down. Clean the springform pan, line the bottom with baking parchment and bake 2 more cakes one after the other, sprinkle with cherry juice and let cool off.
4
Mix the cherries, except some for decoration, with the jam. Heat the double cream in a pot and remove from the heat. Coarsely chop 700 g of chocolate and mix with the hot double cream until a smooth chocolate cream is obtained. Leave to cool for 30-40 minutes, stirring in between
5
When the cream thickens slightly, spread 1/3 of the chocolate cream on a base and spread half of the cherries on top. Cover with the second cake base and do the same. Spread the top cake layer with the remaining chocolate cream and cover with the removed cherries. Decorate with chocolate shavings
6
Waiting time 1 hour