Chocolate Cherry Cake is a true delight for lovers of sweets, combining bright and rich flavors. This dessert has its roots in traditional recipes, where the sweetness of chocolate is harmoniously combined with the sourness of cherries, creating a perfectly balanced treat that can satisfy the most demanding gastronomic needs.
Chocolate Cherry Cake not only surprises with its delicious taste, but also looks beautiful, which makes it a great choice for special occasions and holidays
.
This cake is able to gather at the table of friends and relatives, filling the atmosphere with joy and shared pleasure.
Let’s tell you how to prepare the cake “Chocolate Cherry”.
Ingredients for the sponge cake:
- flour – 300 g;
- leavening agent – 12 g;
- sugar – 130 g;
- salt – a pinch;
- cocoa – 20 g;
- egg yolks – 2 pcs;
- sour cream – 50 g;
- butter – 160 g.
Ingredients for cottage cheese cream:
- egg – 1 pc;
- egg whites – 2 pcs;
- sugar – 100 g;
- salt – a pinch;
- vanilla sugar – 20 g;
- cornstarch – 20 g;
- soft cottage cheese – 500 g.
- canned cherries without seeds – 300 g.
Ingredients for the cream:
- butter – 200 g;
- condensed milk – 380 g;
- chocolate – 90 g.
Preparation of the “Chocolate Cherry” cake:
Sift flour, baking powder, sugar, sugar, salt and cocoa into a deep bowl, add egg yolks, sour cream and butter. Quickly knead these products to a sticky elastic dough.
Divide the dough into two parts, one should be larger than the other. Then remove the dough in cellophane, and then in the refrigerator.
For cottage cheese mass, beat an egg and a couple of whites with classic and vanilla sugar, salt with a mixer. Add the cottage cheese to the whitened mass, pour in the cornstarch and beat until the cottage cheese cream.
Roll out most of the dough into an area equal to the baking tray
.
Cover the baking tray with baking parchment and place the dough
layer
on it, smear it with the curd cream.
Place seedless cherries on the curd layer, rub a smaller frozen lump of dough on the cherry layer. Bake the cake at 170 degrees for 40 minutes.
For the main cream, first whip the butter until white, and then add condensed milk. Chop the chocolate in a blender until fine crumbs and pour into the cream.
Divide the cake into 2 equal parts, one of them cover with cream. Cover the second part with the cream layer. It is important that the smooth part of the cake is on top. Smear the sides of the cake with cream as desired.
Leave the cake in the refrigerator for 8-12 hours.
For decoration, you can sprinkle the cake with chocolate melted on a water bath. This should be done before putting the cake in the refrigerator.
