Giulia's chocolate and sour cherry dessert

Name: Giulia's chocolate and sour cherry dessert
Ingredients: 100 g mixed chocolate; 50 g butter; 15 ml milk; 3 eggs; 50 ml sour cherry syrup; 50 g sugar; 100 g flour; 5 g baking powder; 30 ml sour cherry syrup; 100 g mixed chocolate; 50 ml sour cherry syrup

Dessert - Giulia's chocolate and sour cherry dessert by Draga H. - Recipia

Giulia's chocolate and sour cherry dessert has a batter made with chocolate, butter and sour cherry syrup, baked in paper cases at 160 °C. The middle stays tender, with slightly set edges, then gets brushed with syrup and topped with glaze. I made it with Giulia, it was fun, and I eat it cold, straight from the paper cases. Preparation: 20 minutes. Cooking: 30 minutes. Resting: 40 minutes. Total time: 90 minutes. Servings: 8. Approximately 320 kcal and 5 g protein per serving.

Ingredients

For the batter

100 g mixed chocolate
50 g butter
15 ml milk
3 eggs
50 ml sour cherry syrup
50 g sugar
100 g flour
5 g baking powder

To finish

30 ml sour cherry syrup

For the glaze

100 g mixed chocolate
50 ml sour cherry syrup

Preparation

1. Put the chocolate for the batter in a saucepan with the butter and milk. Heat over low heat for 3 minutes, stirring until melted, then leave to cool for 10 minutes. 2. Separate the egg whites from the yolks. Beat the egg whites for 3 minutes, until they form stiff peaks. 3. Beat the egg yolks with the sugar and 50 ml sour cherry syrup for 2 minutes. Fold in the flour and baking powder. 4. Stir the cooled chocolate into the egg yolk mixture, then fold in the egg whites with upward strokes until no white streaks remain. 5. Arrange the paper cases on a baking tray and fill each one a quarter full. Bake at 160 °C for 20-25 minutes, until the edges are lightly browned. 6. Leave the cakes to cool for 15 minutes, then brush them with the 30 ml sour cherry syrup. 7. Chop the chocolate for the glaze and put it in a bowl. Heat 50 ml sour cherry syrup for 2 minutes, until it starts to steam, pour it over the chocolate and stir until you have a smooth glaze. Spread it over the cakes and leave them to cool for 15 minutes.

Notes

You can serve them with a cup of black tea. For a variation, replace the 50 ml syrup in the batter with 50 g well-drained sour cherry jam; they contain gluten, eggs and dairy. Covered, they keep in the fridge for up to 3 days. In a regular baking pan, the batter will be deeper than in cases filled a quarter full, so keep an eye on the center towards the end of baking. Choose mixed chocolate with no filling so it melts evenly. Take your time folding in the egg whites and stop when no white streaks remain.