Chocolate cherry cake (German)

Category: Confectionery
Kitchen: german
Chocolate Cherry Cake (German)

Ingredients

Biscuit:
Eggs 6 pcs.
Small sugar 190 g
Flour 100-120 g
Cocoa powder 30 g
Butter 80 g
Grated chocolate 30 g
Ground almonds 1 tbsp. l.
Filling:
Frozen cherries without bone. 300 g
Cherry juice (with thawed cherries) 170 ml
Sugar 50 g and 120 g
Chocolate cream:
Cream 35% 70 ml
Powdered sugar 1 tbsp. l.
bitter chocolate 35 g
Cream - whipped cream:
Cream 35% 730 ml
Powdered sugar 5 tbsp. l.
For decor:
Bitter chocolate or shavings
Canned cherries
Chocolate leaves
Almond petals
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Detachable form Ø = 24-26 cm

Cooking method

  • Biscuit:
  • Sift flour together with cocoa.
  • Melt butter.
  • Beat the eggs into a bowl, add sugar and place in a water bath. Beat until warm (not hot). Remove and continue whisking until the mass doubles.
  • Add cocoa flour to the egg mass in 3 divided doses.
  • Add melted butter at the same time (in 2 steps). Stir gently from bottom to top.
  • Pour the dough into a baking dish.
  • Bake preheated to 180 about From the oven.
  • Condemn the finished biscuit (it is better to leave it for 8 hours) and cut into 3 parts.
  • Filling:
  • Put cherries with sugar (50 g) for 20-30 minutes. Drain the resulting juice, take about 170 ml (you can add water).
  • Boil juice and 120 g of sugar for 3 minutes, remove from heat, add cherries and let cool. Then remove the cherries and drain the syrup. The syrup is needed to soak the cakes. You can add 1 tbsp to it. l. cognac.
  • Chocolate cream:
  • In a saucepan, heat cream (70 ml) with powdered sugar (1 tablespoon), remove from heat, add chopped chocolate (35 g), stir. Cool the chocolate mass in the refrigerator. Can be left on for several hours to thicken.
  • Cream - whipped cream:
  • Pour the cream into a bowl. Put a bowl of cream in the freezer for 5 minutes (do not freeze!), Then beat with a mixer until traces of a whisk are visible. Then gradually add the icing sugar. Continue whisking until the whisk is clear.
  • Assembly:
  • Pour the cherry syrup on the first crust and put the chocolate cream on the surface. Arrange the cherries on the cake.
  • Brush the second crust with whipped cream and place the cherries on it. Place the third cake on top. Cream the sides and sprinkle with grated chocolate.
  • Place the cream on the top crust. Using a pastry bag, you can decorate the cake around the edges, sprinkle with grated chocolate, almond petals and garnish with canned cherries and chocolate leaves.

Time for preparing:

30 35 minutes (bake)

Cooking program:

oven

Note

This cake is well worth your time. You can pamper your loved ones at least once a year. This is delicious!

julia007
Bookmark unambiguously!
journeyman
What does fine sugar mean? we have either regular or powder.
Ludmil_a
Julia, success!
Ludmil_a
Quote: Journeyman
What does fine sugar mean? we have either regular or powder.
Sometimes it is larger, sometimes it is smaller - it depends on the manufacturer. Just the one that dissolves faster. I did both with this and with the other.
lu_estrada
Lyudochka, tell me the duration of the biscuit baking. Thank you!
Ludmil_a
About 30-35 minutes. I check with a thin wooden stick just in case.
Vita_K
Lyudmila, good day.
The question arose: "Chocolate cream: In a saucepan, heat the cream with powdered sugar, remove from the heat, add chopped chocolate, stir. Cool the chocolate mass in the refrigerator.You can leave it on for a few hours to thicken. "
But I did not find chocolate in the ingredients for the cream and filling, only for decoration and in the composition of a biscuit (30 grams).
Please indicate how much and what kind of chocolate (black or white) to add to the heated cream.
The food combination is very tasty, thanks for the recipe.
Ludmil_a
Vita, sorry, has already added in the recipe: cream - 70 g, bitter or dark chocolate - 35 g, powdered sugar - 1 tbsp. l. And this chocolate cream is put on the first crust, on the second and on the top - whipped cream. If I still write something incomprehensible, I will definitely answer!
Klara P
Good evening, Lyudmila! Your recipe caught my attention with a delicious combination of cherries and chocolate I didn't quite get the point with the water bath. In a water bath, the bottom of the container with eggs is in boiling water. Is this what they mean, or is it a steam bath, when the container with eggs is above the level of the drinking water? I'm afraid the eggs will boil in a water bath. Thanks for the recipe and forgive me for being meticulous. This is my professional deformation.
Ludmil_a
Klara P, I am pleased that you paid attention to the recipe. I haven't baked it for a long time. About the question. The bowl should not touch the water. The water should not boil too much. Beat at low speed. When the whipped mass is warm, about 30-40 degrees, remove the bowl. Now continue beating at maximum speed until the mass has increased by 2-3 times. All the best!

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