Chocolate Cake with Cherries
Cherries and almonds are a perfect combination for healthy blood formation. The almonds provide iron and the cherries provide folate. The cocoa powder also has a positive influence on our body, because the flavonoids it contains strengthen the blood pressure.
If you are not a fan of white chocolate, you can also make the hearts from dark chocolate. If you need to speed things up a bit, you can buy ready-made chocolate hearts for the chocolate cake with cherries.
- For the batter
- 200 grams butter
- 200 grams sugar
- 4 eggs
- 4 centiliters cherry schnapps
- 450 grams Pastry flour
- 1 tablespoon Baking powder
- 2 tablespoons Cocoa
- 80 grams chopped almonds
- 150 milliliters milk
- 1 jar Sour cherry (about 720 ml)
- Pastry flour (for dusting)
- For the cream
- 7 sheets gelatin
- 300 grams cream cheese
- 60 grams sugar
- 1 tablespoon Vanilla syrup
- 500 milliliters Whipped cream
For the batter: Preheat oven to 180°C (approximately 350°F).
Beat butter with sugar until creamy and gradually mix in eggs with a pinch of salt and brandy. Combine flour with baking powder, cocoa and almond and stir in alternately with the milk. Drain cherries well, sprinkle with flour and fold into batter. Spread batter on a parchment paper lined baking sheet about 30 x 40 cm (approximately 12 x 16 inches) and bake in preheated oven for 35-40 minutes, testing doneness with a toothpick.
Remove cake from oven and allow to cool, then cut in half horizontally.
For the cream: Soften gelatin in cold water.
Combine cream cheese with sugar and syrup. Place dripping wet gelatin in a saucepan to dissolve, stir in 2 tablespoons of cream cheese and then stir mixture back into remaining cream cheese. Beat heavy cream until stiff and fold in.
Place a cake layer on a plate, sprinkle with 1/3 of the cream, place second layer and press down gently. Fully cover cake loosely with remaining cream.
For the garnish: Sprinkle with chocolate shavings and chill for about 2 hours in the refrigerator.
Chop white chocolate, melt in a bowl over a pot of hot (not boiling) water, let cool slightly and spread with a palette knife thinly on a marble slab or a baking sheet covered with parchment paper. Then cut out hearts, carefully remove from the marble/sheet, spread over the cake and let it dry. Slice and serve.