Chocolate Cherry Cake

Average: 5 (2 votes)
(2 votes)
Chocolate Cherry Cake
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45 min.
ready in 6 h. 25 min.
Ready in


For the cake
6 eggs
175 grams sugar
150 grams Pastry flour
1 pinch salt
140 grams Dark chocolate
90 grams butter
For the chocolate cream
500 milliliters Whipped cream
400 grams chopped Dark chocolate (minimum 60% cocoa content)
400 grams fresh ripe Sweet cherry
1 packet Vanilla sugar
Chocolate shaving (for garnish)
How healthy are the main ingredients?
Whipped creamsugareggsalt

Preparation steps


For the cake, preheat the oven to 180°C (approximately 350°F). Separate the eggs. Beat sugar and egg yolks until foamy with an electric hand mixer. Sift over the flour, but not stir. Beat the egg whites with a pinch of salt to very stiff peaks. Melt dark chocolate over a hot water bath to and mix in the butter in small pieces. Stir the flour and the melted chocolate into the egg yolk mixture. Stir in 1/3 of the egg white, then the carefully fold in the rest.


Put the batter into a greased springform pan and bake in preheated oven for 35-40 minutes. Release from the mold and let cool on a wire rack for at least 1 hour. For the chocolate cream, heat heavy cream in a saucepan but do not boil. Add the chocolate and melt in the cream. Remove the pan from heat and stir until the chocolate is dissolved. Refrigerate until the cream is thoroughly cooled, 3-4 hours. Rinse and pit the cherries.


Just before serving, beat the cold chocolate cream and vanilla sugar with a hand mixer until thick and fluffy. Cut the well-cooled sponge cake crosswise into 3 approximately equal layers. Spread bottom layer with about 1/3 of the chocolate cream and top with cherries. Place the second layer on top, spread with 1/3 of the cream and also top with cherries. Place last layer on top gently press the cake to expand the filling between layers. Spread with the remaining cream, top with remaining cherries and serve garnished with chocolate shavings.