The Base: We start by breaking the chocolate into small pieces, ensuring they are evenly distributed for easier melting. We place the chocolate in a heat-resistant bowl and set it over a steam bath, stirring occasionally until it is completely melted and smooth. Once melted, we let the chocolate cool slightly so it doesn't affect the other ingredients. In another bowl, we whisk the egg yolks with the sugar until we obtain a fluffy, light-colored mixture. We add the milk, vanilla essence, melted chocolate, baking powder, and finally, the sifted flour. We mix all the ingredients well until we get a uniform paste.
Separately, we beat the egg whites with a pinch of salt until they form a firm, glossy foam. Using a spatula, we fold the egg whites into the above mixture, being careful to make slow and gentle movements to avoid losing the air in the mixture. We line a 22/26 cm baking tray with parchment paper and drain the cherries from the syrup, ensuring there is no excess liquid left. We arrange the cherries evenly in the prepared tray, then carefully pour the base mixture over them, leveling it well. We place the tray in the preheated oven at medium temperature and bake for 15-20 minutes, until the base is firm and passes the toothpick test. Once baked, we remove the base from the oven, let it cool, and then turn it over with the cherries on top.
The Cream: We begin preparing the cream by whisking the egg yolks with the sugar until we have a fluffy mixture. We add the cornstarch and a few tablespoons of milk, mixing well to avoid lumps. In a small saucepan, we bring the remaining milk to a boil. Once the milk starts boiling, we reduce the heat to low and pour in the cornstarch mixture, stirring continuously to prevent sticking to the bottom of the pot. We cook the cream, stirring constantly, until it thickens like pudding. When the cream is ready, we remove it from the heat and cover it with plastic wrap, allowing it to cool completely. Once the cream has cooled, we add the mascarpone and mix well until we achieve a creamy, smooth texture. We pour this wonderful mixture of flavors over the cooled base, leveling it with a spatula to create a smooth surface.
To add extra flavor, we toast the walnut kernels in a dry pan until they become golden and fragrant. Once cooled, we chop the nuts into suitable pieces and generously sprinkle them over the mascarpone cream. We place the cake in the refrigerator for at least two hours so that the flavors blend perfectly. When it's time to serve, we cut the cake into portions and enjoy every bite, savoring the delicious combination of chocolate, cherries, and crunchy nuts. Enjoy your meal!
Separately, we beat the egg whites with a pinch of salt until they form a firm, glossy foam. Using a spatula, we fold the egg whites into the above mixture, being careful to make slow and gentle movements to avoid losing the air in the mixture. We line a 22/26 cm baking tray with parchment paper and drain the cherries from the syrup, ensuring there is no excess liquid left. We arrange the cherries evenly in the prepared tray, then carefully pour the base mixture over them, leveling it well. We place the tray in the preheated oven at medium temperature and bake for 15-20 minutes, until the base is firm and passes the toothpick test. Once baked, we remove the base from the oven, let it cool, and then turn it over with the cherries on top.
The Cream: We begin preparing the cream by whisking the egg yolks with the sugar until we have a fluffy mixture. We add the cornstarch and a few tablespoons of milk, mixing well to avoid lumps. In a small saucepan, we bring the remaining milk to a boil. Once the milk starts boiling, we reduce the heat to low and pour in the cornstarch mixture, stirring continuously to prevent sticking to the bottom of the pot. We cook the cream, stirring constantly, until it thickens like pudding. When the cream is ready, we remove it from the heat and cover it with plastic wrap, allowing it to cool completely. Once the cream has cooled, we add the mascarpone and mix well until we achieve a creamy, smooth texture. We pour this wonderful mixture of flavors over the cooled base, leveling it with a spatula to create a smooth surface.
To add extra flavor, we toast the walnut kernels in a dry pan until they become golden and fragrant. Once cooled, we chop the nuts into suitable pieces and generously sprinkle them over the mascarpone cream. We place the cake in the refrigerator for at least two hours so that the flavors blend perfectly. When it's time to serve, we cut the cake into portions and enjoy every bite, savoring the delicious combination of chocolate, cherries, and crunchy nuts. Enjoy your meal!
Ingredients
For the dough: 3 eggs, 2 egg whites, 5 tablespoons of sugar, 100g dark chocolate, 4 tablespoons of milk, 7 tablespoons of flour, 2 teaspoons of baking powder, 1 small jar of pitted cherries, 2 teaspoons of vanilla essence. Cream: 2 egg yolks, 600ml milk, 4 tablespoons of starch, 7 tablespoons of sugar, 250g mascarpone, 1 vanilla pod, 1 handful of walnut kernels.