Cherry and chocolate cake

Cool Cherry and Chocolate Cake – A Summer Delight for Everyone

When it comes to a dessert that delights both young and old, this cool cherry and chocolate cake proves to be the perfect choice. It is a true feast for the senses and an explosion of flavors, combining the sweetness of cherries with the richness of chocolate. The recipe is a blend of simple techniques but with a sophisticated presentation, perfect for impressing guests or pampering the family.

Total Time: 5 hours (including cooling time)
Preparation Time: 1 hour
Baking Time: 35 minutes
Servings: 10

Ingredients

For the Base:
- 100g all-purpose flour
- 25g cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- 115g butter, at room temperature
- 65g sugar
- 3 egg yolks

For the Cherry Jelly:
- 400g pitted cherries
- 2 tablespoons brandy
- 150ml water
- 50g sugar
- 1 star anise (or 1/2 teaspoon anise seeds)
- 8g gelatin
- 45ml cold water

For the Chocolate Cream:
- 180ml liquid cream
- 50ml milk
- 40g sugar
- 4 egg yolks
- 3g gelatin
- 15ml cold water
- 50g dark chocolate

For the Chocolate Mousse:
- 400ml liquid cream
- 2 tablespoons powdered sugar
- 250g milk chocolate
- 2 egg yolks
- 50g sugar
- 25ml water
- 4g gelatin
- 20ml cold water

For Decoration:
- 80-100g dark chocolate

Preparing the Base

1. Start by sifting the flour, cocoa powder, baking powder, and salt into a large bowl. This step is essential for achieving a fluffy and airy base.
2. In another bowl, mix the butter with the sugar until it becomes a creamy mixture with a fine texture. It is important for the butter to be at room temperature for easy incorporation.
3. Add the 3 egg yolks to the butter and sugar mixture, continuing to mix until you obtain a homogeneous mass.
4. Fold in the flour mixture, mixing gently with a spatula to avoid losing air from the mixture.
5. Transfer the dough to a round baking pan (24 cm in diameter) lined with parchment paper and bake at 170°C for 30-35 minutes, or until it passes the toothpick test. After baking, let the base cool completely.

Preparing the Cherry Jelly

1. In a pot, mix water, sugar, and star anise (or anise seeds) and bring to a boil. Let it boil for 5 minutes.
2. Remove the pot from the heat and add the cherries and brandy. Cover and let it cool, allowing the flavors to infuse.
3. Hydrate the gelatin in 45ml cold water for 10 minutes, then add it to the cherry mixture after removing the anise.
4. Place half of the cherries in a round pan (16-18 cm in diameter) lined with plastic wrap. Blend the remaining cherries with the leftover syrup, strain the mixture through a fine sieve, and add the melted gelatin.
5. Pour the jelly over the cherries and place it in the freezer for at least an hour until it sets.

Preparing the Chocolate Cream

1. Hydrate the gelatin in cold water for 10 minutes.
2. In a pot over low heat, mix the cream and milk and bring to a boil.
3. Meanwhile, mix the sugar and egg yolks until creamy. Then pour the hot milk over the yolk mixture, stirring continuously.
4. Put the pot back on the heat and cook until it starts to thicken. Remove from heat and add the chocolate, stirring until completely melted.
5. Melt the gelatin over a double boiler and add it to the chocolate cream. Let it cool to room temperature.

Preparing the Chocolate Mousse

1. Hydrate the gelatin in 20ml cold water and set aside.
2. Whip the cream with the powdered sugar until stiff and refrigerate.
3. Melt the chocolate over a double boiler and let it cool slightly.
4. In another pot, mix the sugar and 25ml water over medium heat, boiling for 5 minutes until the syrup starts to thicken.
5. Beat the egg yolks until creamy, then pour the hot syrup in a thin stream while continuing to mix until it triples in volume. Add the melted gelatin and melted chocolate, mixing well.
6. Gently fold the whipped cream into the chocolate mixture.

Assembling the Cake

1. Once the jelly has set, carefully transfer it over the base.
2. Pour the chocolate cream over the jelly and level it. Chill the cake for a few hours, preferably overnight.
3. For decoration, melt 80-100g of dark chocolate. Cut a strip of parchment paper exactly the diameter of the cake, spread the chocolate on the paper, and let it set slightly.
4. Wrap the sides of the cake with the parchment paper and chill for 15 minutes. Then, carefully remove the paper.
5. Using a piping bag, place dollops of whipped cream on the cake and decorate with fresh cherries.

Serving Suggestions and Variations

This magnificent cake can be served alongside a scoop of vanilla ice cream or a refreshing lemonade to enhance the summer sensation. You can experiment with other seasonal fruits, such as raspberries or blueberries, to personalize the jelly. Alternatively, replace the chocolate with a white variant for an interesting contrast of colors and flavors.

Frequently Asked Questions

1. Can I use vegetable gelatin?
Yes, you can use vegetable gelatin, but follow the instructions on the package for a similar result.

2. How can I make this cake less sweet?
You can reduce the amount of sugar in the base and mousse, or choose chocolate with a higher cocoa content, which is less sweet.

3. How long can the cake be stored in the refrigerator?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

This cool cherry and chocolate cake is not just a recipe, but a culinary experience. Each bite takes you on a journey of flavors, perfect for warm summer days. Don't hesitate to share this recipe with friends and family to bring together moments of joy and enjoyment. Enjoy your meal!