Surprise cake

Discover the refined delight of cherry and chocolate cream cake, a perfect combination of flavors that will enchant your taste buds! This recipe, featuring a soft and aromatic base enriched with juicy cherries and a fine chocolate cream, is ideal for bringing a touch of sweetness into your life. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will surely become a favorite. Let's begin our culinary adventure!

Preparation time: 30 minutes
Baking time: 35-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Necessary ingredients:

*For the base:*
- 3 large eggs
- 150 g granulated sugar
- 120 g flour
- 50 ml oil (preferably sunflower or canola)
- 1 teaspoon baking powder
- 1 teaspoon cocoa powder
- A pinch of salt

*For the syrup:*
- 1 tablespoon cherry syrup + 100 ml still water
- 150 g cherries from syrup/compote (or any other preferred fruit)

*For the cream:*
- 200 g milk chocolate (choose a quality one for better taste)
- 1 teaspoon oil
- 200 ml liquid cream

*Decoration:*
- Cocoa powder (optional)

Recipe history:
The cherry and chocolate cake is a delicious creation that pays homage to pastry traditions. Over time, the combination of sour fruits with chocolate has been appreciated for its perfect contrast. The cherries, with their slightly tart flavor, harmoniously blend with the sweetness of chocolate, creating an explosion of flavors that delights any dessert lover.

Step by step for a perfect result:

1. Preheat the oven to 190 °C, so it is ready to bake the base.

2. Separate the eggs: in different bowls, separate the egg whites from the yolks. Make sure no yolk gets into the egg whites, as this will prevent them from whipping well.

3. Whip the egg whites: use a mixer to whip the egg whites with a pinch of salt until they become frothy. Gradually add 80 g of sugar and continue mixing until the sugar is completely dissolved and you achieve a firm meringue.

4. Whip the yolks: in another bowl, whip the yolks with 70 g of sugar until the mixture becomes light in color and increases in volume.

5. Incorporate the oil: add the oil to the yolk mixture and mix well. This step will help achieve a moist and tasty base.

6. Fold in the egg whites: gently fold the whipped egg whites into the yolk mixture with a spatula. Do this with delicate movements to avoid losing air from the mixture.

7. Sifting the dry ingredients: sift the flour, cocoa, and baking powder directly into the bowl with the wet mixture. Fold gently with the spatula, being careful not to overmix.

8. Preparing the baking tray: grease a 30x25 cm tray with butter and dust it with flour to prevent sticking. Pour the mixture into the tray and level it well.

9. Baking the base: place the tray in the preheated oven and bake for 35-45 minutes. Use a toothpick to check if the base is baked (if it comes out clean, it's done).

10. Preparing the cream: while the base cools, whip the liquid cream until it increases in volume. In another bowl, add the chocolate and teaspoon of oil, then melt them in a bain-marie. Once melted, let the chocolate cool for 3-5 minutes.

11. Combining the cream: gradually fold the whipped cream into the melted chocolate, starting with 2-3 tablespoons. If the cream starts to thicken, you can transfer it to the bain-marie to homogenize it more easily. After achieving a smooth cream, add the remaining whipped cream and mix gently.

12. Assembling the cake: after the base has completely cooled, cut it into pieces of 7x4 cm. Soak each piece with the syrup made from 1 tablespoon of cherry syrup and 100 ml of water, adjusting the amount according to your preferences.

13. Decorating the cakes: place 4-5 cherries on each piece of cake, then use a piping bag to decorate with the chocolate cream. If desired, dust with cocoa for a more elegant look.

Practical tips:
- If you don't have cherries on hand, you can use any seasonal fruit, such as strawberries or raspberries.
- You can add a hint of vanilla to the chocolate cream for an extra flavor boost.
- Make sure the cream is well chilled before whipping to achieve an airy texture.
- If you want to try a gluten-free version, you can substitute the flour with a gluten-free alternative, but be sure to adjust the quantities.

Frequently asked questions:
- Can I use dark chocolate? Of course! Dark chocolate will provide a more intense flavor and a slight bitterness, perfect for those who prefer a less sweet taste.
- How can I store the cake? You can store the cake in the refrigerator, covered, for 3-4 days. It is delicious the next day too!
- Is it possible to freeze the cake? Yes, you can freeze the cake, but it is recommended to freeze it without decoration, to preserve the cream's texture.

Serving suggestions:
This cherry and chocolate cream cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce for a delicious contrast. You can also enjoy the cake alongside a fragrant coffee or a fruit tea.

Enjoy this wonderful recipe, and each bite will take you on a journey of flavors and textures! Whether you prepare it for your loved ones or to indulge yourself, this cake will bring smiles and unforgettable moments. Enjoy your meal!