Cherry and chocolate cake - Recipe number 300

Name: Cherry and chocolate cake - Recipe number 300 - Luana H.
Ingredients: cake; diameter approx 20 cm but it turned out too tall; I cut it into 3 layers and made a small cake for the kids from one sheet :))) 5 eggs 1 cup sugar 7 tablespoons flour 2 tablespoons cornstarch 1/2 packet baking powder 1 vanilla sugar 30 ml oil 30 ml w; 3 tablespoons sugar 1 packet gelatin (12g) 3 tablespoons lemon juice 300 pitted sour cherries 200 ml sour cream glaze 50 g butter 120 g milk chocolate cream for decoration; I also added a little instant coffee to it :D sour cherry juice for soaking

Dessert - Cherry and chocolate cake - Recipe number 300 by Luana H. - Recipia

Cherry and Chocolate Cake - A Recipe Full of Memories and Flavor Every year, my father's birthday becomes the perfect occasion to celebrate not only his life but also our shared passion for lovingly prepared treats. This cherry and chocolate cake is a true symbol of these special moments, bringing together in one dessert the sweetness of fresh cherries, the richness of chocolate, and the fluffy texture of the sponge. So, let’s see how we can create this delight step by step! Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Servings: 10-12 Ingredients For the sponge: - 5 large eggs - 1 cup of sugar (approximately 200 g) - 7 tablespoons of flour (approximately 105 g) - 2 tablespoons of cornstarch (approximately 20 g) - 1/2 packet of baking powder (approximately 7 g) - 1 packet of vanilla sugar - 30 ml oil - 30 ml water For the cream: - 500 ml heavy cream - 2-3 tablespoons of sugar (to taste) - 1 packet of gelatin (12 g) - 300 g pitted cherries - 3 tablespoons of lemon juice For the glaze: - 50 g butter - 120 g milk chocolate For soaking: - Cherry juice For decoration: - Additional whipped cream (optional; I added a bit of instant coffee for a more intense flavor) Necessary utensils - Mixer - Bowls - Cake pan with a diameter of approximately 20 cm - Spatula - Small pot - Double boiler (or another container for melting chocolate) Step by step 1. Preparing the sponge The first step is to prepare the sponge. We start by separating the egg whites from the yolks. This will allow us to achieve an airy foam that will make the cake fluffy. In a bowl, beat the egg whites with a pinch of salt until they become foamy. Gradually add the sugar, continuing to beat until you achieve a shiny, firm mixture that forms "peaks" when touched. This is a sign that the egg whites have been beaten correctly! In another bowl, whisk the yolks with the oil. Once you have a homogeneous mixture, add the yolk mixture to the egg whites, gently folding with a spatula to avoid losing the air in the egg whites. Sift the flour, cornstarch, and baking powder together, then add them to our mixture. Finally, add the water, carefully mixing everything together. Grease the cake pan with a little oil and sprinkle flour on the bottom. Pour the sponge mixture into the pan and place it in the preheated oven at 180°C. Bake for about 40 minutes or until a toothpick test comes out clean. 2. Preparing the cream Meanwhile, let’s prepare the cream. Whip the heavy cream with the sugar and vanilla sugar until you achieve a firm texture. Soak the gelatin in a few tablespoons of water for 5 minutes, then dissolve it in 50 ml of water over a double boiler. Once it cools down, add the gelatin to the whipped cream, along with the lightly drained cherries. 3. Assembling the cake Once the sponge has cooled, cut it in half, or into three parts if it rose higher. I used only two layers for the main cake and made a small cake for the kids with the leftover. Place the first layer on a serving plate, soak it with cherry juice, and then spread half of the cream. In a small pot, melt the chocolate with the butter, then let it cool slightly before spreading it over the cream. After letting the cake chill in the refrigerator for 2-3 minutes, spread the remaining cream and place the second layer on top. Soak again with cherry juice, and then cover the cake with whipped cream. 4. Finishing the cake For an elegant look, decorate the cake with whipped cream and you can add a bit of instant coffee for a unique flavor. This will add a hint of bitterness that perfectly complements the sweetness of the cherries and chocolate. Variations and suggestions If you want to experiment, you can replace the cherries with other berries or bananas. Also, for a more intense flavor, you can add a bit of rum to the soaking syrup. Nutritional information This recipe is a delicious choice, but in moderation, with a medium calorie content. Calories may vary depending on the serving size, but approximately one serving contains between 300-400 calories, due to rich ingredients like chocolate and cream. Frequently asked questions 1. Can I use frozen cherries? Yes, but make sure to thaw and drain them well before using. 2. How can I store the cake? You can store the cake in the refrigerator for 3-4 days, covered with plastic wrap to maintain its freshness. 3. Can I make this cake gluten-free? Yes, replace the flour with a gluten-free alternative and ensure that all other ingredients are also suitable. Whether you choose to celebrate a special occasion or simply want to indulge in a delicious dessert, this cherry and chocolate cake is a perfect choice. Share it with your loved ones and enjoy every bite! Happy birthday, Dad!

Cherry and chocolate cake - Recipe number 300

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