To create a delicious and appealing dessert, I started by beating the four eggs with sugar, including the vanilla sugar, until I achieved a fluffy and airy foam. It is essential to ensure that the sugar is completely dissolved to obtain a fine texture. I added rum and vanilla essences, which will give our preparation an enticing aroma.
Once I obtained a perfect foam, I sifted the flour and baking powder, carefully integrating them into the beaten egg mixture, gently mixing to avoid losing air from the foam. This step is crucial as it will determine the final texture of our layers. Separately, I prepared the fresh milk, which I simmered on low heat. After the milk cooled slightly, I added the dark chocolate, continuously stirring to allow the chocolate to melt evenly. Here, it is important to be patient, as the chocolate must integrate perfectly into the milk without forming lumps.
The chocolate milk mixture was carefully poured over the beaten eggs, and then I sprinkled lemon and/or orange zest, as well as cocoa powder for an extra flavor boost. The mixture needed to be completely homogenized so that each bite had the same flavor notes. Once the mixture was well blended, I greased the cooker pot with a cube of butter, which will add extra flavor and prevent sticking.
I carefully poured the mixture into the greased pot and added the pitted cherries, making sure each piece of cherry would provide a delicious contrast with the chocolate. I selected the baking function, BAKE, on the cooker, setting the temperature to 150 degrees for a duration of 30 minutes. It is important not to open the cooker door during baking to allow the preparation to rise evenly.
While the layer is baking, I prepared the delicious cream: I put the liquid cream in a pot over medium heat, to which I added the butter and white chocolate, cut into small pieces. I stirred constantly until the chocolate melted completely, and the mixture became homogeneous. Finally, I incorporated the cocoa, stirring again patiently. The resulting cream was then kept cool to firm up slightly before being applied.
After the layer cooled completely, I poured the chocolate cream over it, creating a delicious layering. I sprinkled my favorite decorations to give the dessert an appealing look. Thus, I obtained a refined dessert that combines the soft and moist chocolate layer with the rich cream, perfect for any special occasion.
Once I obtained a perfect foam, I sifted the flour and baking powder, carefully integrating them into the beaten egg mixture, gently mixing to avoid losing air from the foam. This step is crucial as it will determine the final texture of our layers. Separately, I prepared the fresh milk, which I simmered on low heat. After the milk cooled slightly, I added the dark chocolate, continuously stirring to allow the chocolate to melt evenly. Here, it is important to be patient, as the chocolate must integrate perfectly into the milk without forming lumps.
The chocolate milk mixture was carefully poured over the beaten eggs, and then I sprinkled lemon and/or orange zest, as well as cocoa powder for an extra flavor boost. The mixture needed to be completely homogenized so that each bite had the same flavor notes. Once the mixture was well blended, I greased the cooker pot with a cube of butter, which will add extra flavor and prevent sticking.
I carefully poured the mixture into the greased pot and added the pitted cherries, making sure each piece of cherry would provide a delicious contrast with the chocolate. I selected the baking function, BAKE, on the cooker, setting the temperature to 150 degrees for a duration of 30 minutes. It is important not to open the cooker door during baking to allow the preparation to rise evenly.
While the layer is baking, I prepared the delicious cream: I put the liquid cream in a pot over medium heat, to which I added the butter and white chocolate, cut into small pieces. I stirred constantly until the chocolate melted completely, and the mixture became homogeneous. Finally, I incorporated the cocoa, stirring again patiently. The resulting cream was then kept cool to firm up slightly before being applied.
After the layer cooled completely, I poured the chocolate cream over it, creating a delicious layering. I sprinkled my favorite decorations to give the dessert an appealing look. Thus, I obtained a refined dessert that combines the soft and moist chocolate layer with the rich cream, perfect for any special occasion.
Ingredients
For the base we need: 1 milk chocolate (good quality) 50g Dutch cocoa 150ml fresh milk 3 cups of flour 2 cups of granulated sugar 4 eggs (free-range) 30ml oil a packet of baking powder 200g pitted sour cherries grated lemon and/or orange zest essences to taste: rum, vanilla, vanilla sugar. For the cream we need: 200ml liquid cream 50g butter (quality) 1 aerated white chocolate 2 tablespoons of Dutch cocoa. Optional: chocolate decorations.