Cherry Chocolate Cake
Baking and Desserts • American
Description
For this cake, you can use either canned cherries or fresh ones (drain the liquid), but if using fresh, be sure to pit them and mix with 1–2 tablespoons of sugar. Raw chicken eggs in the chocolate mousse can be replaced with quail eggs.
Ingredients
- Liquid dark chocolate 15 oz
- Butter 15 oz
- Sugar 10 oz
- Chocolate eggs 8 pieces
- Wheat Flour 20 tablespoons
- 10% cream 10 fl oz
- Mascarpone Cheese Unagrande 10 oz
- Marinated cherries 5 oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
First, bake the chocolate layers. You should get 3–4 layers depending on the diameter of the pan and their thickness.
Step 2
For the batter, melt 200 grams of dark chocolate with 350 grams of butter in a double boiler. Let it cool.
Step 3
Beat 5 eggs with 150 grams of sugar (slightly less than a cup).
Step 4
Combine the beaten eggs with the melted chocolate and 20 tablespoons of flour.
Step 5
Line the pan with parchment paper, grease it with butter, and bake the layers one at a time in an oven preheated to 390°F. Each layer bakes for about 8–10 minutes.
Step 6
Let the baked layers cool.
Step 7
Now, make the cream: whip 250 g of cream with 150 g of sugar. Add the mascarpone cheese to the mixture and stir.
Step 8
Next, place cherries on each layer except the last one. Spread the mascarpone cream over the cherries.
Step 9
The top layer is covered with chocolate mousse. It is prepared as follows:
Step 10
Melt 200 g of dark chocolate with 20 g of butter.
Step 11
Make a syrup from powdered sugar and 4 tablespoons of water.
Step 12
Separate 3 eggs into yolks and whites. Beat the yolks with the sugar syrup, then mix them with the melted and cooled chocolate.
Step 13
Whip the egg whites to a foam and gently fold them into the chocolate and yolk mixture. Let it cool.
Step 14
Pour the mousse over the cake and refrigerate for 3–4 hours.
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