Drain the sour cherries, ensuring they are well drained to avoid excess moisture in the final dessert. The base is the foundation of this delight and must be prepared carefully. Start by beating the egg whites with a pinch of salt, using an electric mixer on high speed, until you achieve a firm and shiny foam. It is important that the bowl and utensils are perfectly clean, without any trace of grease, to allow the egg whites to whip properly. Once the foam is ready, gradually add the sugar, continuing to mix. Adding a tablespoon of cold water at this stage helps stabilize the mixture. Then, incorporate the egg yolks, one at a time, ensuring that each is well mixed into the composition before adding the next.
Finally, carefully fold in the sifted flour, cocoa powder, and ground walnuts, using a wooden spoon and moving gently by folding to avoid deflating the batter. Pour the obtained mixture into a baking tray lined with parchment paper measuring 30x20 cm and level the surface with a spatula. Place the tray in the preheated oven at 180 degrees Celsius and bake for 30-40 minutes, or until the base passes the toothpick test. Once baked, remove it from the oven and place it on a wire rack to cool, carefully removing the parchment paper.
For the chocolate cream, in a pot, combine the butter, milk, and sugar over low heat, stirring constantly to prevent sticking. Once the ingredients have melted, set the pot aside and add the sifted cocoa powder, mixing well to avoid lumps. Then, add the grated chocolate, continuing to stir vigorously until it melts completely. Allow the cream to cool to room temperature. Meanwhile, soak the gelatin in 100 ml of water or cold cherry syrup, and in another bowl, whip the cream, reserving 2-3 tablespoons for decoration.
Once the chocolate cream has cooled, fold the remaining whipped cream into the chocolate mixture. Gently heat the gelatin, being careful not to let it boil, then add a few tablespoons of the chocolate cream to temper it before incorporating it into the entire cream mixture. Line a tray in which you baked the base with plastic wrap, ensuring it covers the edges as well. Place the cooled base, spread ½ of the chocolate cream, evenly distribute the drained cherries, and then add the remaining cream. Use the reserved whipped cream to decorate and create an attractive pattern, gently swirling with a knife or toothpick.
Let the dessert cool for a few hours, ideally overnight, to allow the flavors to develop. Make sure to keep it in the refrigerator and cut it only before serving, to maintain a fresh and appetizing appearance. This recipe will indulge your senses and surely impress anyone who tastes it.
Finally, carefully fold in the sifted flour, cocoa powder, and ground walnuts, using a wooden spoon and moving gently by folding to avoid deflating the batter. Pour the obtained mixture into a baking tray lined with parchment paper measuring 30x20 cm and level the surface with a spatula. Place the tray in the preheated oven at 180 degrees Celsius and bake for 30-40 minutes, or until the base passes the toothpick test. Once baked, remove it from the oven and place it on a wire rack to cool, carefully removing the parchment paper.
For the chocolate cream, in a pot, combine the butter, milk, and sugar over low heat, stirring constantly to prevent sticking. Once the ingredients have melted, set the pot aside and add the sifted cocoa powder, mixing well to avoid lumps. Then, add the grated chocolate, continuing to stir vigorously until it melts completely. Allow the cream to cool to room temperature. Meanwhile, soak the gelatin in 100 ml of water or cold cherry syrup, and in another bowl, whip the cream, reserving 2-3 tablespoons for decoration.
Once the chocolate cream has cooled, fold the remaining whipped cream into the chocolate mixture. Gently heat the gelatin, being careful not to let it boil, then add a few tablespoons of the chocolate cream to temper it before incorporating it into the entire cream mixture. Line a tray in which you baked the base with plastic wrap, ensuring it covers the edges as well. Place the cooled base, spread ½ of the chocolate cream, evenly distribute the drained cherries, and then add the remaining cream. Use the reserved whipped cream to decorate and create an attractive pattern, gently swirling with a knife or toothpick.
Let the dessert cool for a few hours, ideally overnight, to allow the flavors to develop. Make sure to keep it in the refrigerator and cut it only before serving, to maintain a fresh and appetizing appearance. This recipe will indulge your senses and surely impress anyone who tastes it.
Ingredients
-200-300 g sour cherries, pitted, from cherry liqueur / compote Base: -4 egg whites -1 pinch of salt -4 tablespoons sugar -1 tablespoon cold water -2 egg yolks -2 tablespoons flour -2 tablespoons cocoa -2 tablespoons toasted and ground walnuts Chocolate cream: -80 g butter -100 ml milk -120 g sugar -100 g cocoa, sifted -200 g chocolate, grated -10 g gelatin -400 g whipping cream