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Juicy chocolate cake with cherries and spoon biscuits

Preparation is everything. Soak the spoon biscuits for this chocolate cake in rum two hours before baking.
Photo: RFF

Chocolate cake with spoon biscuits

The secret of this juicy chocolate cake with cherries: Sponge biscuits instead of flour. And a good shot of rum. The juiciest chocolate cake recipe ever.

Cherries and chocolate - a seductive couple. Baked in the oven and eaten on the terrace - a chocolate cake, as it is in the book. And in grandma's beech. A family recipe for a juicy chocolate cake with cherries.

The secret of this juicy chocolate cake: Sponge biscuits instead of flour. If we only know the feather-light biscuits from the Italian classic Tiramisu, today we enjoy them in a chocolate-tart taste. Important: Leave the spoonfuls in plenty of rum, alternatively cherry juice, at least two hours before baking. This is the only way they form the basis for a creamy-soft cake enjoyment.

Fruity cherries in the middle of a juicy chocolate cake - heavenly! A little tip: Bake the chocolate cake the day before. A pas de deux on the cake board - guaranteed!

Juicy chocolate cake with cherries

Ingredients (12 pieces)

900 g frozen or 2 glasses (720 ml each) cherries, 150 g spoonfuls of biscuits, 80 ml brown rum, 6 eggs, 175 g soft butter, 175 g sugar, 30 g cocoa powder, 100 g ground almonds, 1 pinch of cinnamon, 3 tablespoon powdered sugar, Fat for the mold

preparation

1. Thaw frozen cherries, allowing to drain well. Drain cherries from the glass well. Break sponge biscuit into small pieces. Put in a bowl and drizzle with rum. Cover and allow to set for at least 2 hours, stirring possibly 1-2 times.

2. Separate eggs. Stir the fat creamy with the whisk of the hand mixer. Gradually add sugar and egg yolks gradually, stirring until frothy. Mix cocoa, almonds and cinnamon. Gradually add the cocoa mixture and biscuits and stir. Beat egg whites until stiff and fold in. Grease a springform pan on the ground.

3. Approx. Pour 1/3 of the dough into the dish and smooth it so that the bottom is about 1 finger wide covered. If necessary, dab the cherries again. Add to the remaining dough and fold in. Add to the shape and smooth. In the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) bake for 60-70 minutes on the second rail from below. Maybe in the last 15 minutes cover.

4 Remove and allow to cool for approx. 15 minutes on a wire rack. Loosen the cake with a knife from the edge. Dust with 2 tablespoons powdered sugar and leave to cool in the mold. Just before serving, dust with 1 tbsp icing sugar. It tastes of whipped cream.

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