Chocolate-cherry cake (calorie reduced)

Name: Chocolate-cherry cake (calorie reduced)
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 375 g Flour; 5 Eggs (size M); 310 g Butter; 175 g Sugar; 1 pinch Salt; 150 g Dark chocolate; 100 g ripened cream; 1/2 package Baking Powder; 75 g cherry jam; 250 g Mascarpone; 250 g Low-fat curd; 5 TABLESPOONS Maraschino Liqueur; 30 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 25 g Chocolate rolls; 50 g Cherries a.d. glass or frozen (approx. 8 pieces); 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

375 g Flour
5 Eggs (size M)
310 g Butter
175 g Sugar
1 pinch Salt
150 g Dark chocolate
100 g ripened cream
1/2 package Baking Powder
75 g cherry jam
250 g Mascarpone
250 g Low-fat curd
5 TABLESPOONS Maraschino Liqueur
30 g Icing sugar
1-2 TABLESPOONS Lemon juice
25 g Chocolate rolls
50 g Cherries a.d. glass or frozen (approx. 8 pieces)
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper

Directions

1
Knead 125 g flour, 1 egg, 60 g cold butter, 25 g sugar and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for about 1 hour. In the meantime, finely chop the chocolate and melt it over a hot water bath. Let it cool down a little bit. Beat 200 g butter and 150 g sugar for about 8 minutes until creamy. Fold in 4 eggs individually.
2
Add sour cream and chocolate and mix. Mix 250 g flour and baking powder and stir in briefly. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. 15 minutes before the end of the baking time, knead the shortcrust pastry a little more smoothly. Roll out the dough to a round shape (26 cm Ø) and place on a baking tray lined with baking paper. Prick the dough several times with a fork. Remove the chocolate cake from the oven and let it cool down on a cake rack. Bake the short pastry in the oven at the same temperature for 15-18 minutes until golden brown. Remove from oven and let cool off. Spread the short pastry base with cherry jam. Place chocolate cake on top. Mix mascarpone, low-fat curd, maraschino, liqueur, icing sugar and lemon juice.
3
Remove the chocolate cake from the oven and let it cool down on a cake rack. Bake the short pastry in the oven at the same temperature for 15-18 minutes until golden brown. Remove from oven and let cool off. Spread the short pastry base with cherry jam. Place chocolate cake on top. Mix mascarpone, low-fat curd, maraschino, liqueur, icing sugar and lemon juice. Spread the cake with the cream. Sprinkle the rolls over it and decorate with the cherries