Sour cherry chocolate cake

Name: Sour cherry chocolate cake
Ingredients: 5 eggs; 1/8 teaspoon salt; 8 tablespoons sugar; 100 ml milk; 100 ml oil; 11 tablespoons flour; 1 packet baking powder; 3 tablespoons cocoa; 5 g butter; 200 ml unsweetened whipping cream; 6 tablespoons sugar; 200 g dark chocolate with at least 50% cocoa; 300 ml sweetened whipping cream; 300 g pitted sour cherries; 2.5 tablespoons sugar; 1 heaped teaspoon starch; 1 tablespoon cold water; 2-3 tablespoons fruit syrup; 150 ml water; 120 g milk chocolate; 4 tablespoons sweetened whipping cream; 30 g colored sprinkles or chocolate

Dessert - Sour cherry chocolate cake by Luiza O. - Recipia

The chocolate cream needs to chill before you whip it, so the sour cherry chocolate cake has firm layers. The cocoa sponge is cut in two and layered with sour cherry jelly and a light cream, under a milk chocolate glaze. I prefer to cut the sponge with a long knife once it has cooled. Prep: 45 minutes. Cook: 48 minutes. Rest: 3 hours. Total time: 4 hours and 33 minutes. Serves: 12. Approximately 530 kcal and 7 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
8 tablespoons sugar
100 ml milk
100 ml oil
11 tablespoons flour
1 packet baking powder
3 tablespoons cocoa
5 g butter

For the cream

200 ml unsweetened whipping cream
6 tablespoons sugar
200 g dark chocolate with at least 50% cocoa
300 ml sweetened whipping cream

For the sour cherry filling

300 g pitted sour cherries
2.5 tablespoons sugar
1 heaped teaspoon starch
1 tablespoon cold water

For the syrup

2-3 tablespoons fruit syrup
150 ml water

For the glaze

120 g milk chocolate
4 tablespoons sweetened whipping cream

For decoration

30 g colored sprinkles or chocolate

Preparation

1. Preheat the oven to 175°C. Separate the eggs. Beat the egg whites with 1/8 teaspoon salt until stiff, then beat in the sugar, egg yolks, oil and milk, one at a time, beating after each addition. 2. Mix the flour with the baking powder and cocoa, then fold them in with a spatula. Pour the mixture into a 26 cm round pan lined with baking paper on the bottom and greased around the sides with 5 g butter. Bake for 35 minutes, until a skewer comes out clean. Leave the sponge to cool. 3. Heat the unsweetened whipping cream and the sugar for the cream over medium heat. Warm for 3 minutes, until the sugar has dissolved and the first bubbles appear. Remove the pan from the heat, add the dark chocolate broken into pieces and stir until melted. Chill the cream in the fridge for 1 hour. 4. Beat the chocolate cream until fluffy. In a separate bowl, beat the sweetened whipping cream until stiff, then gradually fold in the chocolate cream. 5. Cut the pitted sour cherries into pieces and put them in a saucepan with the sugar for the filling. Boil for 5 minutes, then add the starch mixed with 1 tablespoon cold water. Stir until the jelly thickens, then leave it to cool. 6. Mix the fruit syrup with 150 ml water. Cut the cooled sponge in two. Place the first layer on a serving plate and soak it with some of the mixture. Once it has soaked into the sponge, spread on the cooled jelly and about three quarters of the cream. Place the second layer on top and soak it with the remaining liquid. Cover the cake with the remaining cream. 7. Melt the milk chocolate and whipping cream for the glaze in a bowl set over a steam bath for 5 minutes, until smooth. Pour the glaze over the cake, letting it run down the sides too. Refrigerate the cake for at least 2 hours, until the glaze sets. 8. Decorate the cake with the reserved cream and colored sprinkles or chocolate. Keep it in the fridge until serving.

Notes

If the sour cherries release a lot of juice, cook the jelly for longer until it no longer looks watery. Choose dark chocolate with at least 50% cocoa to keep the cream's flavor balanced. A slice goes well with unsweetened coffee. You can use chocolate shavings instead of sprinkles; the cake contains gluten, dairy and eggs. Keep it covered in the fridge and eat it within 3 days.