Fluffy sour cherry and chocolate cake

Name: Fluffy sour cherry and chocolate cake
Ingredients: 4 eggs; 300 g sugar; 1/4 teaspoon salt; 150 g butter; 150 ml milk; 1 teaspoon vanilla extract; 250 g flour; 10 g baking powder; 1 kg pitted sour cherries; 100 g sugar; 45 g semolina; 150 g chocolate

Dessert - Fluffy sour cherry and chocolate cake by Aristita N. - Recipia

Fluffy sour cherry and chocolate cake starts with semolina and finely chopped chocolate stirred straight into the syrupy cherries, which are then spooned over a soft batter. It bakes in a large pan and stays tender, with pieces of fruit and chocolate in every slice. I choose ripe but firm sour cherries so they don’t get crushed when I pit them. Preparation: 30 minutes. Cooking: 40 minutes. Rest: 55 minutes. Total time: 125 minutes. Servings: 20. Approximately 270 kcal and 4 g protein per serving.

Ingredients

4 eggs
300 g sugar
1/4 teaspoon salt
150 g butter
150 ml milk
1 teaspoon vanilla extract
250 g flour
10 g baking powder
1 kg pitted sour cherries
100 g sugar
45 g semolina
150 g chocolate

Preparation

1. Pit the sour cherries, mix them with 100 g sugar and set aside for 10 minutes, until they release their syrup. 2. Preheat the oven to 180°C. Grease a 30 × 40 cm pan with 10 g butter. 3. Melt the remaining 140 g butter and leave it to cool. Beat the eggs with 300 g sugar and the salt, then mix in the butter, milk and vanilla extract. 4. Mix the flour with the baking powder and gradually stir it into the batter. It should fall slowly from the spoon. 5. Mix the sour cherries and their syrup with the semolina and finely chopped chocolate. 6. Pour the batter into the pan, then arrange the sour cherries and all their syrup on top. Bake for 40 minutes, until lightly browned and cooked through in the middle. 7. Leave the cake to cool in the pan for 45 minutes, then cut it into portions. Dust with powdered sugar if you like.

Notes

A slice goes well with plain yogurt, with no added sugar. Once cool, keep the cake covered in the fridge and eat it within 3 days. Choose ripe but firm sour cherries with unbroken skins; soft ones crush easily when you pit them. If using frozen sour cherries, thaw and drain them first, then mix them with the sugar. Rushing the cooling shows when you cut it: the warm cake crumbles more easily, so let it cool completely in the pan. You can use 1 kg pitted plums, cut into small pieces, instead of the sour cherries. Firmer plums hold their shape better than very soft ones. I prefer chocolate pieces about the size of a pea, not crumbs, so you can taste them in each slice. The cake contains gluten, dairy and eggs.