Chocolate and cherry cake

The preparation of this delicious cake begins with a meticulous yet satisfying process. The first step is to carefully separate the egg whites from the yolks. It is essential to have a clean, dry bowl for the egg whites, as any trace of fat can prevent achieving a firm foam. Using a mixer, beat the egg whites until you get a stiff foam that stays in place when you turn the bowl upside down. In another bowl, mix the yolks with sugar, vanilla, and grated lemon zest. This mixture should become a homogeneous and fluffy cream with a light color.

To activate the baking powder, extinguish it in half of the juice of a lemon, then add it to the yolk mixture. Now, carefully incorporate the beaten egg whites into the yolk mixture using a spatula, with a gentle motion from top to bottom, so as not to lose aeration. At this point, add the sifted flour and ground walnuts, mixing gently until everything is well combined. Pour the batter into a round pan with a diameter of 21 cm, on the bottom of which you have placed baking paper. Make sure the edges of the pan remain ungreased to allow the batter to rise evenly.

Bake the sponge in a preheated oven at a moderate temperature for 30 minutes. Check if it is baked by inserting a toothpick in the middle; if it comes out clean, the sponge is ready. Let it cool in the pan to retain moisture. Meanwhile, prepare the filling: mix the cherry jam with the liqueur, cover the mixture, and let it sit for 30 minutes. After this time, drain the cherries, keeping the syrup formed – this will add an intense flavor to the cake.

For the delicious cream, combine the butter with the margarine until you achieve a fluffy texture. Add the chocolate cream and sifted cocoa powder, mixing well to avoid lumps. Once the sponge has completely cooled, cut it into three horizontal layers. Begin assembling: soak the first layer with a third of the cherry syrup, then spread a third of the chocolate cream. Place half of the drained cherries on top and repeat the process with the second layer. The last layer will be soaked with the remaining syrup, and the cake will be evenly covered with the remaining cream. Decorating with whipped cream will add an extra touch of elegance. Refrigerate the cake for a few hours, but ideally, leave it until the next day for the flavors to meld perfectly. Enjoy this delicious dessert with your loved ones! Bon appétit!