Fruity chocolate cake
Our latest discovery on the cake table: a heavenly chocolate and cherry cake from the tin. Chocolate-choco-cherry - our favorite cake trio.
Chocolate Chocolate cherry. If it were up to us, we could snack all day on the cocoa sweets. And if she is still in the duo with sweet cherries in front of us - especially right. Our latest discovery on the cake table: a heavenly chocolate and cherry cake from the tin.
The great thing about our cake? We can enjoy it all year round. Because - the heart of our chocolate cherry cake are cherries from the glass - on a loose sponge cake and under a creamy chocolate cream - topped by fine chocolate sprinkles. Heavenly!
A little tip: Refine your chocolate cream with after-eight, children's chocolate or any other cocoa-containing candy. Simply dissolve in the warm cream and chill overnight. So you make our chocolate cherry cake to your very own love.
You can not get enough of chocolate and cherries? Then try this juicy chocolate cake with cherries and spoon biscuits.
Chocolate-cherry-cake
Ingredients (18 pieces)
600 g whipped cream, 200 g dark chocolate, 2 glasses (720 ml each) cherries, 100 g bittersweet chocolate, 5 eggs, 125 g sugar, 1 pinch salt, 1 packet vanillin sugar, 100 g flour, 50 g cornstarch, 2 tsp baking powder, 1/2 tsp cocoa powder, 1 tbsp icing sugar, grease for the baking tray, kitchen paper
preparation
1. Heat the cream in a saucepan, melt the chocolate with stirring. Put in a bowl and keep covered over night cold.
2. Pour cherries into a sieve and drain well. Coarsely chop couverture and melt over a warm water bath. Remove from the stove.
3. Separate eggs. Beat the egg white, sugar, salt and vanillin sugar with the whisk of the mixer. Stir in the yolks. Mix flour, starch and baking powder, sauté in portions and fold. Let couverture run in, then fold in well and evenly with a whisk. Put the dough on a greased baking tray (32 x 39 cm), smooth it out and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 18 minutes. Remove from the oven, place on a wire rack and allow to cool.
4. Then cut off 1/3 of the dough (about 32 x 13 cm) and crumble it. Dab cherries dry again with kitchen paper, spread evenly over the dough. Beat the chocolate cream with the whisk of the hand mixer until stiff. Smooth evenly on the cherries. Distribute crumbs evenly, press lightly. Approximately Refrigerate for 2 hours. Mix cocoa and powdered sugar. Dust cake with it and cut into pieces.
