Cherry and Chocolate Cake: A Delicacy Full of Love
Who doesn't love chocolate? This divine ingredient not only delights our taste buds but can also be a perfect way to express our feelings. In this recipe, I will guide you step by step in preparing a delicious cherry and chocolate cake, a perfect combination of flavors and textures that will impress any guest. This cake is ideal for both special occasions and personal indulgence.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 3-4 hours (including cooling time)
Number of servings: 10
Ingredients:
For the base:
- 3 large eggs (ideally at room temperature)
- 40 g natural stevia sweetener (powder)
- 40 g universal flour mix
- 10 g cocoa powder (sifted)
- 1 pinch of salt
For the cherry puree and jelly:
- 500 g frozen cherries (pitted)
- 100 g natural sweetener
- 6 sheets of gelatin
For the whipped cream:
- 200 g liquid cream (for whipping)
- 20 g natural sweetener
- 5 g gelatin granules
- 30 ml water (for hydrating the gelatin)
For the chocolate cream:
- 200 g liquid cream
- 100 g dark chocolate (choose a quality brand, sugar-free or gluten-free if preferred)
For soaking:
- 1 tablespoon cherry syrup mixed with 2 tablespoons still water or 3-4 tablespoons cherry compote
Step by step: Preparing the base
1. Preheat the oven: Start by preparing your oven, setting it to 180 degrees Celsius. A perfect temperature to achieve a fluffy and airy base.
2. Separating the eggs: Carefully separate the egg whites from the yolks. Make sure there are no traces of yolk in the whites, as this will prevent a stable foam from forming.
3. Beating the egg whites: In a clean bowl, add a pinch of salt to the egg whites and start mixing at medium speed until they become frothy.
4. Adding the sweetener: Once the egg whites are foamy, gradually add the sweetener and continue mixing until you achieve a soft but stable foam.
5. Incorporating the yolks: Add the yolks one at a time and mix until well combined. This step is crucial for introducing air into the mixture.
6. Sifting the cocoa and flour: Sifting is essential to avoid lumps and achieve a fine base. Add the cocoa and flour in two to three batches, gently mixing with a spatula in circular motions from top to bottom.
7. Baking: Pour the mixture into a baking pan lined with parchment paper (20x20 cm) and place it in the oven. Bake for 15-20 minutes or until a toothpick test comes out clean. The ideal base should be firm to the touch.
8. Cooling: After baking, remove the pan from the oven and let the base cool completely. You can trim the domed top for a uniform appearance.
Cherry puree and jelly
1. Hydrating the gelatin: Place the gelatin sheets in cold water and let them hydrate for 10-15 minutes.
2. Preparing the cherries: In a non-stick pot, add the frozen cherries and 100 g of sweetener. Place the pot over low heat for 5 minutes to thaw the cherries, then increase the heat and let them cook for 10 minutes on high until their juice reduces.
3. Straining the syrup: Strain 150 ml of the obtained syrup and set it aside. Keep the cherries, as you will puree them to obtain a fine mixture.
4. Preparing the puree: Pureeing the cherries can be done using a blender or a masher. Make sure to achieve a smooth texture without large chunks.
5. Incorporating the gelatin: Allow the puree to cool to room temperature, then add the 4 hydrated gelatin sheets and mix well until completely dissolved.
6. Preparing the jelly: In the warm syrup (from the cherries), add the 2 gelatin sheets and mix until dissolved. Set aside until needed.
Chocolate cream
1. Melting the chocolate: Break the chocolate into pieces and melt it in a bain-marie. Ensure that the water bath does not boil to avoid burning the chocolate.
2. Incorporating the cream: When the chocolate is melted, add the liquid cream in three batches, mixing vigorously with a spatula. This step is essential for achieving a smooth emulsion.
3. Cooling the cream: Allow the mixture to cool to room temperature, then place it in the refrigerator to firm up slightly.
Assembling the cake
1. Preparing the base: Line the pan where you baked the base with parchment paper. Place the cooled base, soaking it with the cherry syrup.
2. Whipped cream: Hydrate the gelatin in cold water for 10 minutes, then dissolve it in a bain-marie. In a bowl, mix the liquid cream with the sweetener until it increases in volume and becomes airy. Add the hydrated gelatin, mixing gently.
3. Adding the whipped cream: Pour the whipped cream over the base spread with cherry puree and place the pan in the freezer for 1-2 hours or in the refrigerator for 4 hours until set.
4. Adding the cherry puree: Remove the pan from the freezer, pour the remaining cherry puree (200 g) and spread it evenly. Then, add 3 tablespoons of chocolate cream on top and return to the freezer for 2-3 hours.
5. Finishing with jelly: Gently heat the cherry jelly in a bain-marie. Remove the cake from the freezer, carefully remove the edges of the pan, and place the cake on a rack. Pour the jelly on top, which will set quickly upon contact with the cake.
6. Decorating: Remove the chocolate cream from the refrigerator and let it sit for a few minutes at room temperature. Whip it until fluffy and light in color. Place the cream in a piping bag and decorate the cake as desired.
Serving suggestions and variations
For an extra flavor boost, you can add some chopped almonds or walnuts on top of the cake before placing it in the refrigerator. This cake also pairs wonderfully with vanilla ice cream or a dollop of sour cream, bringing a delicious contrast of flavors.
Frequently asked questions
1. What type of chocolate should I use? Choose a quality dark chocolate, sugar-free or gluten-free, to achieve an intense and rich flavor.
2. Can I use fresh cherries? Absolutely! If you have access to fresh cherries, feel free to use them. Just make sure to remove the pits.
3. How can I make the cake less caloric? Replace the liquid cream with a light version or use natural sweeteners to reduce calories.
4. How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best enjoyed fresh.
With a fine texture, enticing flavors, and an exquisite presentation, the cherry and chocolate cake is undoubtedly a wise choice for any occasion. Don't forget to enjoy every bite and share this delicacy with your loved ones!
Who doesn't love chocolate? This divine ingredient not only delights our taste buds but can also be a perfect way to express our feelings. In this recipe, I will guide you step by step in preparing a delicious cherry and chocolate cake, a perfect combination of flavors and textures that will impress any guest. This cake is ideal for both special occasions and personal indulgence.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 3-4 hours (including cooling time)
Number of servings: 10
Ingredients:
For the base:
- 3 large eggs (ideally at room temperature)
- 40 g natural stevia sweetener (powder)
- 40 g universal flour mix
- 10 g cocoa powder (sifted)
- 1 pinch of salt
For the cherry puree and jelly:
- 500 g frozen cherries (pitted)
- 100 g natural sweetener
- 6 sheets of gelatin
For the whipped cream:
- 200 g liquid cream (for whipping)
- 20 g natural sweetener
- 5 g gelatin granules
- 30 ml water (for hydrating the gelatin)
For the chocolate cream:
- 200 g liquid cream
- 100 g dark chocolate (choose a quality brand, sugar-free or gluten-free if preferred)
For soaking:
- 1 tablespoon cherry syrup mixed with 2 tablespoons still water or 3-4 tablespoons cherry compote
Step by step: Preparing the base
1. Preheat the oven: Start by preparing your oven, setting it to 180 degrees Celsius. A perfect temperature to achieve a fluffy and airy base.
2. Separating the eggs: Carefully separate the egg whites from the yolks. Make sure there are no traces of yolk in the whites, as this will prevent a stable foam from forming.
3. Beating the egg whites: In a clean bowl, add a pinch of salt to the egg whites and start mixing at medium speed until they become frothy.
4. Adding the sweetener: Once the egg whites are foamy, gradually add the sweetener and continue mixing until you achieve a soft but stable foam.
5. Incorporating the yolks: Add the yolks one at a time and mix until well combined. This step is crucial for introducing air into the mixture.
6. Sifting the cocoa and flour: Sifting is essential to avoid lumps and achieve a fine base. Add the cocoa and flour in two to three batches, gently mixing with a spatula in circular motions from top to bottom.
7. Baking: Pour the mixture into a baking pan lined with parchment paper (20x20 cm) and place it in the oven. Bake for 15-20 minutes or until a toothpick test comes out clean. The ideal base should be firm to the touch.
8. Cooling: After baking, remove the pan from the oven and let the base cool completely. You can trim the domed top for a uniform appearance.
Cherry puree and jelly
1. Hydrating the gelatin: Place the gelatin sheets in cold water and let them hydrate for 10-15 minutes.
2. Preparing the cherries: In a non-stick pot, add the frozen cherries and 100 g of sweetener. Place the pot over low heat for 5 minutes to thaw the cherries, then increase the heat and let them cook for 10 minutes on high until their juice reduces.
3. Straining the syrup: Strain 150 ml of the obtained syrup and set it aside. Keep the cherries, as you will puree them to obtain a fine mixture.
4. Preparing the puree: Pureeing the cherries can be done using a blender or a masher. Make sure to achieve a smooth texture without large chunks.
5. Incorporating the gelatin: Allow the puree to cool to room temperature, then add the 4 hydrated gelatin sheets and mix well until completely dissolved.
6. Preparing the jelly: In the warm syrup (from the cherries), add the 2 gelatin sheets and mix until dissolved. Set aside until needed.
Chocolate cream
1. Melting the chocolate: Break the chocolate into pieces and melt it in a bain-marie. Ensure that the water bath does not boil to avoid burning the chocolate.
2. Incorporating the cream: When the chocolate is melted, add the liquid cream in three batches, mixing vigorously with a spatula. This step is essential for achieving a smooth emulsion.
3. Cooling the cream: Allow the mixture to cool to room temperature, then place it in the refrigerator to firm up slightly.
Assembling the cake
1. Preparing the base: Line the pan where you baked the base with parchment paper. Place the cooled base, soaking it with the cherry syrup.
2. Whipped cream: Hydrate the gelatin in cold water for 10 minutes, then dissolve it in a bain-marie. In a bowl, mix the liquid cream with the sweetener until it increases in volume and becomes airy. Add the hydrated gelatin, mixing gently.
3. Adding the whipped cream: Pour the whipped cream over the base spread with cherry puree and place the pan in the freezer for 1-2 hours or in the refrigerator for 4 hours until set.
4. Adding the cherry puree: Remove the pan from the freezer, pour the remaining cherry puree (200 g) and spread it evenly. Then, add 3 tablespoons of chocolate cream on top and return to the freezer for 2-3 hours.
5. Finishing with jelly: Gently heat the cherry jelly in a bain-marie. Remove the cake from the freezer, carefully remove the edges of the pan, and place the cake on a rack. Pour the jelly on top, which will set quickly upon contact with the cake.
6. Decorating: Remove the chocolate cream from the refrigerator and let it sit for a few minutes at room temperature. Whip it until fluffy and light in color. Place the cream in a piping bag and decorate the cake as desired.
Serving suggestions and variations
For an extra flavor boost, you can add some chopped almonds or walnuts on top of the cake before placing it in the refrigerator. This cake also pairs wonderfully with vanilla ice cream or a dollop of sour cream, bringing a delicious contrast of flavors.
Frequently asked questions
1. What type of chocolate should I use? Choose a quality dark chocolate, sugar-free or gluten-free, to achieve an intense and rich flavor.
2. Can I use fresh cherries? Absolutely! If you have access to fresh cherries, feel free to use them. Just make sure to remove the pits.
3. How can I make the cake less caloric? Replace the liquid cream with a light version or use natural sweeteners to reduce calories.
4. How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best enjoyed fresh.
With a fine texture, enticing flavors, and an exquisite presentation, the cherry and chocolate cake is undoubtedly a wise choice for any occasion. Don't forget to enjoy every bite and share this delicacy with your loved ones!