Chocolate cake with cherries

Chocolate Cake with Sour Cherries When sour cherries are in season, fruit desserts are the first ones I want to make. For this cake, I started with a chocolate loaf and added as many pitted sour cherries as possible. The base is fluffy, slightly moist, and richly chocolatey, while the white cocoa cream adds a richer texture. The cherries are very present in every slice, although after making it for the first time, I realized I could have added even more. Quick Information Total Time: not specified in the original recipe. The preparation time, baking for 30 minutes, and complete cooling of the base before decoration are added. Preparation Time: not specified. Baking Time: 30 minutes. Temperature: 150°C, BAKE function of the cooker. Servings: not specified; the number depends on the size of the slices. Difficulty: easy to medium. Recipe Type: chocolate cake, sour cherries, and cream. Ingredients For the base 1 high-quality milk chocolate 50 g Dutch cocoa 150 ml fresh milk 3 cups of flour, using a 100 ml cup as a measure 2 cups of granulated sugar, with the same 100 ml measure 4 eggs 30 ml oil 1 packet of baking powder 200 g ripe pitted sour cherries Grated lemon and/or orange zest Essences to taste: rum, vanilla, and vanilla sugar For the cream 200 ml liquid cream 50 g butter 1 airy white chocolate 2 tablespoons of Dutch cocoa For decoration, optional Chocolate decorations Note about the chocolate in the base: the ingredient list mentions milk chocolate, while the preparation description refers to dark chocolate. To keep the recipe as close to the original as possible, it is important to choose one type of chocolate and use it in the available quantity without modifying the other ingredients. Preparation Method 1. Prepare the sour cherries Wash the sour cherries, pit them, and set them aside until the base mixture is ready. It is useful to have them well drained to avoid adding too much liquid to the dough. 2. Beat the eggs with sugar Place the four eggs in a bowl and beat them with the granulated sugar, vanilla sugar, and rum and vanilla essences. Adjust the amount of essences to taste, as indicated in the original recipe. 3. Incorporate the dry ingredients Add the sifted flour and baking powder over the beaten eggs. Mix until you obtain a homogeneous mixture. There is no need to insist more than necessary after the flour is incorporated. 4. Prepare the milk and chocolate mixture The fresh milk is boiled first, then allowed to cool slightly. When it is no longer hot, add the broken chocolate pieces and continuously stir until completely melted. Pour the milk and chocolate mixture over the beaten eggs. Then add the cocoa and grated lemon and/or orange zest. Mix until the cocoa is fully incorporated, and the mixture becomes uniform. 5. Prepare the dish and add the sour cherries Grease the cooker dish with a cube of butter. Pour the mixture into the dish and distribute the pitted sour cherries over the dough. 6. Bake the base Select the BAKE function from the appliance menu and set the temperature to 150°C. Bake the cake for 30 minutes. After the time is up, the base should be allowed to cool completely before adding the cream. The original recipe does not mention any additional baking test, so the indicated time remains the one to follow for the appliance used. 7. Prepare the cream Place the liquid cream in a small pot over medium heat. Add the butter and broken white chocolate into small pieces. Stir until the chocolate and butter are completely melted. Incorporate the two tablespoons of cocoa and continuously mix until the cream becomes homogeneous. Cool the cream. If after cooling the cream is too thick, gradually add a little liquid cream until you reach the desired consistency. Add small amounts, as the cream thickens as it cools. 8. Assemble the cake After the base has cooled completely, spread the chocolate cream on top. Finally, sprinkle chocolate decorations if using. Why I make this recipe often It is a simple cake, but it has a very balanced combination of chocolate and the slightly sour taste of the sour cherries. The base is not dry, and the cream is made from a few ingredients and can be adjusted after cooling. The recipe is especially suitable during the sour cherry season when fresh fruits have enough flavor and no additional additions are needed. Tips and Variations Tips The sour cherries must be pitted before being added to the dough. After pitting, let them drain a bit, especially if they are very juicy. The boiled milk should be allowed to cool slightly before adding the chocolate. If it is too hot, the mixture must be monitored and stirred continuously to ensure the chocolate melts evenly. The cream is spread only after the base has cooled completely. On a warm base, the cream may become too soft. Keep in mind that the texture of the cream changes when cold. If it seems a little softer before refrigerating, it may thicken enough after cooling. Substitutions In the original recipe, both milk chocolate and dark chocolate appear. You can use the type of chocolate mentioned on the packaging you have on hand, but it is good to keep the taste balanced with the cocoa in the mixture. The zest can be from lemon, orange, or a combination of the two, depending on what you have available. Variations You can use only lemon zest or only orange zest without modifying the rest of the composition. The amount of sour cherries can be increased if you prefer the fruit to be more present in each serving. The original recipe uses 200 g, and the note at the end is that even more would have worked. Serving Ideas The cake is served after the base and cream have cooled. Portion it after the cream has set so that the slices hold their shape better. Chocolate decorations are added at the end, over the cream. Frequently Asked Questions Can I use frozen sour cherries? The recipe is written for ripe pitted sour cherries. If you use frozen sour cherries, they should be thawed and well drained before being added to the dough to avoid excess liquid. Why does the base need to cool completely before adding the cream? The cream contains butter, liquid cream, and chocolate, and on a warm base, it can become too soft. Complete cooling helps with even spreading and maintaining the layer of cream on top of the cake. What if the cream has thickened too much? Gradually add a little liquid cream and mix until it reaches the desired consistency. It is important to add the cream in small amounts, as the cream becomes denser after cooling. Can I skip the chocolate decorations? Yes. The decorations are optional and serve a decorative purpose. The cake can be served with just the layer of cream. When are the sour cherries added? The pitted sour cherries are added over the mixture already poured into the cooker dish, just before baking. Nutritional Values The values are approximate, as the recipe does not specify the weight of the two chocolate tablets or the number of servings. For a serving calculated roughly at eight slices, one piece may have approximately: 380–450 kcal Carbohydrates: approximately 45–55 g Fats: approximately 20–25 g Proteins: approximately 6–8 g The exact amount varies depending on the type of chocolate used, the fat percentage of the cream, and the size of the portions. Cocoa, sugar, chocolate, butter, and cream are the main ingredients that influence the energy intake. Storage and Reheating Keep the cake refrigerated in a closed container or covered, as it contains cream based on whipped cream, butter, and chocolate. It can be stored in the refrigerator, but the exact duration is not specified in the original recipe. For taste and texture, it is recommended to consume it as fresh as possible. The cake does not need reheating. It is served cold or after sitting at room temperature for a while if you prefer the base and cream to be softer. Do not heat the entire cake, as the cream can soften and lose its consistency.

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