Chocolate and Cherry Cake

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Chocolate and cherry cake
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 13 h. 20 min.
Ready in

Ingredients

for
1
For the tin
butter
fine breadcrumbs
For the base
6 eggs (separated)
¾ cup sugar
1 tablespoon Vanilla sugar
1 teaspoon vanilla extract
½ cup plain flour
0.333 cup Corn starch
0.333 cup cocoa powder
cup kirsch
Also required
1 jar Morello cherry (720 g | 3.5 cups contents)
1 tablespoon Vanilla sugar
1 teaspoon vanilla extract
3 teaspoons Corn starch
2 cups cream (at least 30% fat)
1 tablespoon powdered sugar
2 tablespoons cream
To decorate
cup Chocolate (grated)
8 glace Candied cherry
Chocolate shaving
How healthy are the main ingredients?
Chocolatesugaregg

Preparation steps

1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5. Butter the springform tin and coat it with fine breadcrumbs.
2.
Beat the egg whites until stiff, then gradually add the sugar, vanilla sugar and extract. Mix in the egg yolks. Mix the flour, cornflour and cocoa together and sieve them over the egg mixture. Fold in carefully.
3.
Spoon the dough into the tin, smooth the top and bake for approx. 35 minutes, testing with a wooden cocktail stick. Remove from the oven and let cool in the tin, then remove from the tin and let cool completely, preferably overnight. Slice the cake horizontally into 3 layers and drizzle Kirsch onto the two bottom layers.
4.
Drain the cherries, retaining the juice. Retaining 4 tbsp, bring the remaining juice to the boil with the vanilla sugar and extract. Mix the 4 tbsp juice with the cornflour and pour into the hot juice, stirring all the time. Bring to the boil and remove from the heat. Mix in the cherries, retaining a few for decoration, and let cool.
5.
Whip the cream with the icing sugar and cream stiffener until stiff. Place the cherries in a piping bag and pipe them onto the bottom base in rings. Spread about 1/4 of the whipped cream over and smooth the top. Place the second base on top and spread with about 1/2 of the remaining cream.
6.
Place the third cake base on top of the gateau and cover with the remaining whipped cream. Decorate as wished, using a piping bag with a star nozzle. Sprinkle the grated chocolate over the gateau and around the sides. Garnish with the remaining cherries, glacé cherries and chocolate shavings.
7.
Serve well-chilled on an elegant cake stand, if wished.