Stracciatella cherry cake

Name: Stracciatella cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 2 Glasses (720 ml each) Sour cherries; 5 (à 100 g) Dark chocolate bar; 300 g soft butter or margarine; 200 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 300 g Flour; 1 heaped Tsp baking powder; 300 g Whipped cream; 75 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

2 Glasses (720 ml each) Sour cherries
5 (à 100 g) Dark chocolate bar
300 g soft butter or margarine
200 g Sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
300 g Flour
1 heaped Tsp baking powder
300 g Whipped cream
75 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries in a sieve. Roughly chop 200 g of chocolate. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Add the eggs one after the other, alternating with 1 tbsp. flour each, and stir in.
2
Mix remaining flour and baking powder and stir in briefly. Fold in chopped chocolate. Put the dough on a greased, flour-strewn fat pan (approx. 34 x 40 cm) and smooth it down. Spread cherries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Put the cake into the fat pan and let it cool down on a cake rack. Warm the cream in a saucepan. Coarsely chop 3 bars of chocolate and coconut fat, add to the cream and melt in it while stirring. Let the glaze cool down for 10-15 minutes, stirring in between.
3
Put the cake into the fat pan and let it cool down on a cake rack. Warm the cream in a saucepan. Coarsely chop 3 bars of chocolate and coconut fat, add to the cream and melt in it while stirring. Let the glaze cool down for 10-15 minutes, stirring in between. Spread the icing on the cake and let it rise in a cool place for about 2 hours. Cut the cake into about 32 pieces
4
waiting time 3 hours