Chocolate Cake with Cream and Cherries
- For the cake
- 120 grams dark Chocolate
- 150 grams Pastry flour
- 50 grams sugar
- 2 tablespoons cocoa powder
- 1 pinch salt
- 1 egg
- 80 grams butter
- Pastry flour (for the table)
For the cake: Chop 80 grams (approximately 1/3 cup) of chocolate coarsely. Melt in a bowl over a pot of simmering water. Remove from the heat and let cool slightly.
Mix the flour with the sugar, cocoa, and a pinch of salt. Make a well in the center and add the egg, melted chocolate and butter. Knead by hand into a smooth dough. Form into a ball, wrap in plastic and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Transfer the batter into a parchment-lined sheet tray and bake for about 20 minutes. Remove from the oven and allow to cool.
For the topping: Rinse and pit the cherries. Bea the cream with the powdered sugar and stabilizer until stiff.
Chop the remaining chocolate coarsely and spread over the cake. Top with the cream and sprinkle with the cocoa powder. Arrange the cherries on the cream and serve immediately.