To prepare a cherry and chocolate cake, we start by melting 100 grams of butter. It is important to let it cool slightly so that it does not affect the egg mixture. I chose to use frozen cherries, which I left in the fridge overnight to thaw and drain the excess water. If you do not have time, you can leave them at room temperature for about 20 minutes after they have thawed.
In a large bowl, we add the whole eggs without separating the yolks from the whites. We also add vanilla sugar, regular sugar, and a pinch of salt. Using a mixer, we mix the ingredients until the mixture becomes frothy and triples in volume, achieving an airy and fluffy texture. This is the secret to an exceptional cake.
After that, we start incorporating the melted but cooled butter, adding it gradually and mixing at medium speed to achieve a uniform composition. In another bowl, we combine the flour, cocoa powder, and baking powder, then sift them once to avoid lumps. We begin to add the flour mixture to the egg mixture, one tablespoon at a time, continuing to mix until well combined. It is essential to obtain a dough with a denser consistency but not too heavy.
We prepare a medium-sized baking tray, covering the bottom with parchment paper to prevent sticking. We pour the dough into the tray, leveling it evenly. On top, we sprinkle chocolate chips, which will add a sweet note and a pleasant contrast to the sour cherries. Then, we place the cherries on top of the chips, pressing them lightly to integrate into the dough.
We bake the cake in a preheated oven at 180 degrees Celsius for 25-30 minutes. It is important to check it with a toothpick; if it comes out clean, the cake is ready. After it has cooled slightly, the cake can be served plain or with various accompaniments, such as chocolate cream, ice cream, or whipped cream. It is a delicacy that will delight any sweet tooth!
In a large bowl, we add the whole eggs without separating the yolks from the whites. We also add vanilla sugar, regular sugar, and a pinch of salt. Using a mixer, we mix the ingredients until the mixture becomes frothy and triples in volume, achieving an airy and fluffy texture. This is the secret to an exceptional cake.
After that, we start incorporating the melted but cooled butter, adding it gradually and mixing at medium speed to achieve a uniform composition. In another bowl, we combine the flour, cocoa powder, and baking powder, then sift them once to avoid lumps. We begin to add the flour mixture to the egg mixture, one tablespoon at a time, continuing to mix until well combined. It is essential to obtain a dough with a denser consistency but not too heavy.
We prepare a medium-sized baking tray, covering the bottom with parchment paper to prevent sticking. We pour the dough into the tray, leveling it evenly. On top, we sprinkle chocolate chips, which will add a sweet note and a pleasant contrast to the sour cherries. Then, we place the cherries on top of the chips, pressing them lightly to integrate into the dough.
We bake the cake in a preheated oven at 180 degrees Celsius for 25-30 minutes. It is important to check it with a toothpick; if it comes out clean, the cake is ready. After it has cooled slightly, the cake can be served plain or with various accompaniments, such as chocolate cream, ice cream, or whipped cream. It is a delicacy that will delight any sweet tooth!
Ingredients
200 g flour, 200 g sugar, 200 g butter, 50 g chocolate chips, 4 eggs, 50 g cocoa, 125 g syruped cherries, 1 packet baking powder, 1 packet vanilla sugar, 1 pinch of salt