Cherry and chocolate cake

Cherry and chocolate cake - A delicacy full of love and memories

On a special day, when we celebrate the Assumption of the Virgin Mary and my daughter Maria's birthday, I decided to prepare a cherry and chocolate cake. This recipe not only combines delicious flavors but also deep emotions, representing the love and joy we feel around us. It is a perfect dessert for any occasion, whether it is an anniversary, a celebration, or simply a relaxing afternoon with loved ones.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour 30 minutes (including cooling time)
Number of servings: 12

Ingredients:

For the layers (we will prepare two layers):
- 3 fresh eggs
- 3 tablespoons of flour
- 2 tablespoons of cocoa
- ½ packet of baking powder
- 2 tablespoons of oil
- 4 tablespoons of sugar

For the chocolate cream:
- 200 g of high-quality dark chocolate
- 300 ml of liquid cream
- 5 g of gelatin

For the cherry cream:
- 300 g of canned cherries (quantity without liquid)
- 100 ml of cherry juice
- 5 g of gelatin
- 350 ml of liquid cream

For decoration:
- 300 ml of cream
- Grated chocolate
- Cherry jelly (or something else, according to preference)

Step by step for a perfect cake

1. Preparing the layers:
Start by preheating the oven to 180°C (medium heat). In a bowl, combine the flour with the baking powder and cocoa. This will give the layers an intense chocolate flavor, which will blend perfectly with the cherries.
Separate the egg whites from the yolks. Beat the egg whites until they form stiff peaks, then gradually add the sugar, continuing to mix until you obtain a glossy meringue.
In another bowl, mix the yolks with the oil until homogeneous. Incorporate the yolk mixture into the egg whites, then gradually add the flour mixture, folding gently from top to bottom to avoid losing air in the mixture.
Pour the mixture into a baking pan (26 cm) lined with parchment paper and greased with a little oil. Bake the layers for 20-25 minutes. Check if they are baked by inserting a toothpick in the center; if it comes out clean, they are ready. After baking, let them cool on a rack or platter.

2. Preparing the creams:
- Chocolate cream: Hydrate the gelatin in 6 tablespoons of cherry juice for 5-8 minutes. In a container, melt the chocolate broken into small pieces, along with 150 ml of cream, over low heat. Once the chocolate has melted, remove from heat and add the hydrated gelatin, mixing well. Whip the remaining cream until stiff and fold it into the chocolate mixture. This cream will add a decadent richness to the cake.

- Cherry cream: Hydrate the gelatin in 6 tablespoons of cherry juice for 5-8 minutes. Heat 100 ml of cherry juice without boiling. Add the hydrated gelatin to the warm juice and mix until completely dissolved. Whip the cream until stiff, then add the cherries, the juice with gelatin, and mix gently. If the cream is too thick, you can add a little of the juice.

3. Assembling the cake:
Place the first layer on a platter and mount a ring from the baking pan around it (if you don’t have a detachable ring, you can make a ring from cardboard covered with aluminum foil). Soak the layer well with the juice to keep it moist and flavorful. Spread the chocolate cream evenly on top, then refrigerate the cake for 30 minutes to set.

After the chocolate cream has set, remove the cake from the fridge and pour the cherry cream on top. Soak the second layer with juice and place it on top. Refrigerate the cake again for 30 minutes to 1 hour.

4. Decorating:
Once the cake has set well, remove it from the ring and decorate it with the remaining cream. Add grated chocolate or cherry jelly on top, according to preference. Every detail can turn the cake into a work of art!

5. Serving:
Serve the cake cold, cutting generous slices. Combined with a cup of coffee or a glass of cherry juice, it will surely be a delight!

Personal notes and variations:
This recipe can be customized to everyone's taste. You can add ground nuts to the layers or replace the cherries with other berries for a different flavor. Also, the cake can be made with white chocolate for a sweeter version.

Nutritional information:
This cherry and chocolate cake, in 100 g servings, has approximately:
- Calories: 350 kcal
- Fat: 25 g
- Carbohydrates: 30 g
- Protein: 5 g

Frequently asked questions:
1. Can I use fresh cherries instead of canned?
- Yes, you can use fresh cherries, but make sure they are well-ripened and sweeten them a little, as they have a more sour taste.

2. How can I make the cake lower in calories?
- You can replace the cream with a lighter version or reduce the amount of sugar in the layers.

3. What other desserts can I make with cherries?
- Cherries are excellent in cakes, jams, or even in ice creams.

This cherry and chocolate cake is not just a simple recipe, but an experience full of memories and joy. So, don’t hesitate to prepare it and enjoy it with your loved ones! Happy birthday to all the celebrants and may you have sweet moments full of love!