Sour cherry cake with chocolate glaze

Name: Sour cherry cake with chocolate glaze
Ingredients: 4 eggs; 5 tablespoons sugar; 3 tablespoons oil; 2 tablespoons lemon juice; 2 tablespoons milk; 1 lemon (grated zest); 1 level teaspoon baking powder; 8 tablespoons flour; 300 g sour cherries; 100 ml heavy cream; 80 g milk chocolate; 10 g white chocolate shavings; 10 g butter; 1 tablespoon flour

Dessert - Sour cherry cake with chocolate glaze by Livia J. - Recipia

Sour cherry cake with chocolate glaze is served cold, as a dessert after a meal; the cake is soft, and the tart fruit sits beneath a glossy layer. Eggs beaten with sugar, milk and lemon make a simple batter, poured over the pitted sour cherries. I choose firm sour cherries so I can pit them without crushing them. Preparation: 20 minutes. Cooking: 33 minutes. Resting: 123 minutes. Total time: 176 minutes. Serves: 8. Approximately 270 kcal and 5 g protein per serving.

Ingredients

4 eggs
5 tablespoons sugar
3 tablespoons oil
2 tablespoons lemon juice
2 tablespoons milk
1 lemon (grated zest)
1 level teaspoon baking powder
8 tablespoons flour
300 g sour cherries

For the glaze

100 ml heavy cream
80 g milk chocolate

For decoration

10 g white chocolate shavings

For the pan

10 g butter
1 tablespoon flour

Preparation

1. Wash the sour cherries and remove the pits. 2. Beat the eggs with the sugar until fluffy and pale. Mix in the oil, lemon juice and milk, then the grated lemon zest, baking powder and sifted flour. 3. Grease a 26 cm round pan with butter and dust it with flour. Arrange the sour cherries in the pan, then gently pour the batter over them. 4. Bake at 180°C for 30 minutes, until the top is golden and a toothpick comes out clean. Take the cake out and leave it to cool for 30 minutes. 5. Put the chocolate, broken into pieces, and the heavy cream in a heavy-based saucepan. Heat over low heat for 3 minutes, until the chocolate melts, then take the pan off the heat and leave the glaze for 3 minutes. 6. Prick the cake with a skewer and pour the glaze over it. Leave it at room temperature for 30 minutes, sprinkle with the white chocolate shavings and refrigerate for 60 minutes.

Notes

I serve it cold, sliced, with black tea. You can replace the milk chocolate with 80 g dark chocolate; the cake contains gluten, eggs and dairy. Keep it covered in the fridge for up to 3 days and take the slices out shortly before serving. Choose ripe but firm sour cherries that pit easily and are not shriveled. If they seem very juicy after washing, leave them to drain well before putting them in the pan, as the cake may stay damp around the fruit. For frozen cherries, thaw them completely and drain them in a sieve for 20 minutes.