Chocolate and Cherry Cake

Name: Chocolate and Cherry Cake
Total time: 13 h 20 min
Yield: 1
Ingredients: butter; fine breadcrumbs; 6 eggs (separated); 0.75 cup sugar; 1 Tbsp Vanilla sugar; 1 tsp vanilla extract; 0.5 cup plain flour; 0.333 cup Corn starch; 0.333 cup cocoa powder; 0.125 cup kirsch; 1 jar Morello cherry (720 g | 3.5 cups contents); 1 Tbsp Vanilla sugar; 1 tsp vanilla extract; 3 tsps Corn starch; 2 cups cream (at least 30% fat); 1 Tbsp powdered sugar; 2 Tbsps cream; 0.667 cup Chocolate (grated); 8 glace Candied cherry; Chocolate shaving

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 13 h. 20 min.

Ready in

Ingredients

for

springform tin, 26 cm diameter

For the tin: butter; fine breadcrumbs

For the base: 6 eggs (separated); ¾ cup sugar; 1 Tbsp Vanilla sugar; 1 tsp vanilla extract; ½ cup plain flour; 0.333 cup Corn starch; 0.333 cup cocoa powder; ⅛ cup kirsch

Also required: 1 jar Morello cherry (720 g | 3.5 cups contents); 1 Tbsp Vanilla sugar; 1 tsp vanilla extract; 3 tsps Corn starch; 2 cups cream (at least 30% fat); 1 Tbsp powdered sugar; 2 Tbsps cream

To decorate: ⅔ cup Chocolate (grated); 8 glace Candied cherry; Chocolate shaving

How healthy are the main ingredients?

Chocolate sugar egg

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Preparation steps

Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5. Butter the springform tin and coat it with fine breadcrumbs.

Beat the egg whites until stiff, then gradually add the sugar, vanilla sugar and extract. Mix in the egg yolks. Mix the flour, cornflour and cocoa together and sieve them over the egg mixture. Fold in carefully.

Spoon the dough into the tin, smooth the top and bake for approx. 35 minutes, testing with a wooden cocktail stick. Remove from the oven and let cool in the tin, then remove from the tin and let cool completely, preferably overnight. Slice the cake horizontally into 3 layers and drizzle Kirsch onto the two bottom layers.

Drain the cherries, retaining the juice. Retaining 4 tbsp, bring the remaining juice to the boil with the vanilla sugar and extract. Mix the 4 tbsp juice with the cornflour and pour into the hot juice, stirring all the time. Bring to the boil and remove from the heat. Mix in the cherries, retaining a few for decoration, and let cool.

Whip the cream with the icing sugar and cream stiffener until stiff. Place the cherries in a piping bag and pipe them onto the bottom base in rings. Spread about 1/4 of the whipped cream over and smooth the top. Place the second base on top and spread with about 1/2 of the remaining cream.

Place the third cake base on top of the gateau and cover with the remaining whipped cream. Decorate as wished, using a piping bag with a star nozzle. Sprinkle the grated chocolate over the gateau and around the sides. Garnish with the remaining cherries, glacé cherries and chocolate shavings.

Serve well-chilled on an elegant cake stand, if wished.

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