I bought dragon fruit (pitaya) for the first time more out of curiosity than with a clear plan. I knew it didn’t have a strong flavor, and after tasting it plain, I can confirm: it’s quite neutral. I didn’t find many recipes using the white-fleshed variety, so I tried incorporating it into a chocolate and cherry cake. The result is surprising – the chocolate and cherries take center stage, while the pitaya cubes add a subtle freshness.
Quick Info
Total time: about 1.5 hours (including cooling)
Preparation time: 40 minutes
Baking time: 30 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: refreshing dessert, suitable for summer or any occasion when you want something different
Ingredients
For the base:
3 eggs
8 tablespoons sugar
200 g dark chocolate
100 g butter or margarine
1 tablespoon grated lemon zest
For the cherry cream:
150 g pitted cherries
7 heaping tablespoons sugar
1 packet gelfix
400 ml milk
2 egg yolks
3 tablespoons cornstarch
200 g butter or margarine
For decoration:
2 pitaya fruits – use the white-fleshed variety if you can’t find the pink-fleshed one
Instructions
1. Prepare the chocolate base.
Separate the egg whites from the yolks. Beat the yolks with 3 tablespoons of sugar and the lemon zest until they lighten in color. In a separate bowl, beat the egg whites with a pinch of salt. When they become frothy, gradually add the remaining 5 tablespoons of sugar and mix until you achieve a meringue consistency.
2. Melt the chocolate.
Break the chocolate into pieces and place it in a bowl with the butter (or margarine). Melt them together in the microwave (or over a double boiler) and stir until smooth.
3. Combine the components.
Add the egg yolk mixture to the meringue, then fold in the melted chocolate with the butter. Gently incorporate using a spatula, with movements from the bottom up. The mixture does not contain flour – it is normal for it to be quite airy and slightly liquid.
4. Bake the base.
Pour the mixture into a round baking pan lined with parchment paper (28 cm in diameter). Bake in the oven at medium heat (about 180°C) for 30 minutes. Let the base cool in the pan.
5. Prepare the cherry cream.
Blend the cherries, then place them in a small pot with 3 tablespoons of sugar. When they start to boil, add the gelfix and stir well. Let it cook for another minute until it thickens like a puree. Remove from heat and let cool.
6. Prepare the cooked cream.
Heat the milk almost to boiling. In a separate bowl, mix the egg yolks with the remaining 4 tablespoons of sugar and the 3 tablespoons of cornstarch. Pour the hot milk over the yolks while continuously stirring. Place everything over a double boiler and stir until it thickens to a smooth cream.
7. Finish the cream.
Remove the cream from heat, add the butter, and mix well until melted and glossy. Add the cherry puree and combine.
8. Assemble the cake.
Place the cooled base on a serving platter. Pour the cherry cream over the base and level it out. Cut cubes of dragon fruit and sprinkle them on top of the cream. Refrigerate the cake for a few hours to allow the cream to set and the flavors to meld.
9. Serve.
Slice and place fresh pitaya cubes on top of each serving just before serving.
Why I make this recipe often
It’s a dessert that brings something new without being complicated. It’s not overly sweet, and the combination of chocolate and cherries remains classic. The pitaya doesn’t alter the flavor but adds freshness and an interesting texture. The cake cuts well and holds up in the fridge.
Tips and Variations
Tips
If the chocolate seizes while melting, you can add a bit of hot butter and mix vigorously – it will come back together.
Use parchment paper to help the base release easily from the pan.
The base does not contain flour, so the final texture is denser, almost like a moist cake.
Substitutions
Butter can easily be substituted with margarine.
If you don’t have gelfix, you can try thickening the cherries just by boiling them, but the texture will be softer.
Pink-fleshed pitaya works just as well if you find it, but it’s not essential for the flavor.
Variations
You can use other fresh fruits for decoration, such as raspberries or blueberries, if you don’t have pitaya on hand.
For added texture, you can include pieces of cherries in the cream, not just as puree.
You can try a different type of chocolate, but dark chocolate balances the sweetness of the cream well.
Serving Ideas
Serve the cake chilled, straight from the fridge.
It can be enjoyed plain or with a drizzle of cherry sauce on top.
Slices cut better if you use a knife dipped in hot water.
Frequently Asked Questions
1. Can I use frozen pitaya?
I do not recommend it, as it becomes watery after thawing and loses its texture.
2. If I don’t have gelfix, can I make the cherry cream just by boiling?
Yes, but it may not set as firmly, though it won’t affect the taste.
3. What should I do if my melted chocolate seizes?
Add a bit of hot butter and mix vigorously; it usually comes back together.
4. My base turned out too thin. Is that normal?
It depends on the diameter of the pan. At 28 cm, it will be relatively thin, but it balances with the cream. If you want a taller base, use a smaller pan.
5. Can I use another type of fruit instead of pitaya?
Yes, any firm-textured fruit with a delicate flavor (e.g., yellow kiwi) can work, but pitaya has its visual charm.
Nutritional Values
Estimate for one slice (out of 12):
Approximately 300-340 kcal
Protein: 5-6 g
Fat: 20-22 g
Carbohydrates: 28-30 g
Values are approximate and may vary depending on the type of butter, chocolate, and portion sizes. The cake does not contain flour in the base, but it has enough butter and sugar.
Storage and Reheating
The cake keeps very well in the fridge, covered, for 3-4 days. I do not recommend freezing it as the texture of the cream may change. It is served cold; do not reheat.
Quick Info
Total time: about 1.5 hours (including cooling)
Preparation time: 40 minutes
Baking time: 30 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: refreshing dessert, suitable for summer or any occasion when you want something different
Ingredients
For the base:
3 eggs
8 tablespoons sugar
200 g dark chocolate
100 g butter or margarine
1 tablespoon grated lemon zest
For the cherry cream:
150 g pitted cherries
7 heaping tablespoons sugar
1 packet gelfix
400 ml milk
2 egg yolks
3 tablespoons cornstarch
200 g butter or margarine
For decoration:
2 pitaya fruits – use the white-fleshed variety if you can’t find the pink-fleshed one
Instructions
1. Prepare the chocolate base.
Separate the egg whites from the yolks. Beat the yolks with 3 tablespoons of sugar and the lemon zest until they lighten in color. In a separate bowl, beat the egg whites with a pinch of salt. When they become frothy, gradually add the remaining 5 tablespoons of sugar and mix until you achieve a meringue consistency.
2. Melt the chocolate.
Break the chocolate into pieces and place it in a bowl with the butter (or margarine). Melt them together in the microwave (or over a double boiler) and stir until smooth.
3. Combine the components.
Add the egg yolk mixture to the meringue, then fold in the melted chocolate with the butter. Gently incorporate using a spatula, with movements from the bottom up. The mixture does not contain flour – it is normal for it to be quite airy and slightly liquid.
4. Bake the base.
Pour the mixture into a round baking pan lined with parchment paper (28 cm in diameter). Bake in the oven at medium heat (about 180°C) for 30 minutes. Let the base cool in the pan.
5. Prepare the cherry cream.
Blend the cherries, then place them in a small pot with 3 tablespoons of sugar. When they start to boil, add the gelfix and stir well. Let it cook for another minute until it thickens like a puree. Remove from heat and let cool.
6. Prepare the cooked cream.
Heat the milk almost to boiling. In a separate bowl, mix the egg yolks with the remaining 4 tablespoons of sugar and the 3 tablespoons of cornstarch. Pour the hot milk over the yolks while continuously stirring. Place everything over a double boiler and stir until it thickens to a smooth cream.
7. Finish the cream.
Remove the cream from heat, add the butter, and mix well until melted and glossy. Add the cherry puree and combine.
8. Assemble the cake.
Place the cooled base on a serving platter. Pour the cherry cream over the base and level it out. Cut cubes of dragon fruit and sprinkle them on top of the cream. Refrigerate the cake for a few hours to allow the cream to set and the flavors to meld.
9. Serve.
Slice and place fresh pitaya cubes on top of each serving just before serving.
Why I make this recipe often
It’s a dessert that brings something new without being complicated. It’s not overly sweet, and the combination of chocolate and cherries remains classic. The pitaya doesn’t alter the flavor but adds freshness and an interesting texture. The cake cuts well and holds up in the fridge.
Tips and Variations
Tips
If the chocolate seizes while melting, you can add a bit of hot butter and mix vigorously – it will come back together.
Use parchment paper to help the base release easily from the pan.
The base does not contain flour, so the final texture is denser, almost like a moist cake.
Substitutions
Butter can easily be substituted with margarine.
If you don’t have gelfix, you can try thickening the cherries just by boiling them, but the texture will be softer.
Pink-fleshed pitaya works just as well if you find it, but it’s not essential for the flavor.
Variations
You can use other fresh fruits for decoration, such as raspberries or blueberries, if you don’t have pitaya on hand.
For added texture, you can include pieces of cherries in the cream, not just as puree.
You can try a different type of chocolate, but dark chocolate balances the sweetness of the cream well.
Serving Ideas
Serve the cake chilled, straight from the fridge.
It can be enjoyed plain or with a drizzle of cherry sauce on top.
Slices cut better if you use a knife dipped in hot water.
Frequently Asked Questions
1. Can I use frozen pitaya?
I do not recommend it, as it becomes watery after thawing and loses its texture.
2. If I don’t have gelfix, can I make the cherry cream just by boiling?
Yes, but it may not set as firmly, though it won’t affect the taste.
3. What should I do if my melted chocolate seizes?
Add a bit of hot butter and mix vigorously; it usually comes back together.
4. My base turned out too thin. Is that normal?
It depends on the diameter of the pan. At 28 cm, it will be relatively thin, but it balances with the cream. If you want a taller base, use a smaller pan.
5. Can I use another type of fruit instead of pitaya?
Yes, any firm-textured fruit with a delicate flavor (e.g., yellow kiwi) can work, but pitaya has its visual charm.
Nutritional Values
Estimate for one slice (out of 12):
Approximately 300-340 kcal
Protein: 5-6 g
Fat: 20-22 g
Carbohydrates: 28-30 g
Values are approximate and may vary depending on the type of butter, chocolate, and portion sizes. The cake does not contain flour in the base, but it has enough butter and sugar.
Storage and Reheating
The cake keeps very well in the fridge, covered, for 3-4 days. I do not recommend freezing it as the texture of the cream may change. It is served cold; do not reheat.