Chocolate Cake with Fruits and Cream
Baking and Desserts • Russian
Description
Chocolate Cake with Fruits and Cream
Ingredients
- Butter 5 oz
- Sugar 5 oz
- Farm fresh eggs 4 pieces
- Wheat Flour 0 oz
- Baking Powder 2 teaspoons
- Peeled chestnuts 5 oz
- Cocoa Powder 0 oz
- Liquid dark chocolate 5 oz
- 33% Cream 15 fl oz
- Bananas 2 pieces
- Marinated cherries 15 oz
- Meyer Lemon Juice 2 tablespoons
- Vanilla salt 1 tablespoon
- Gelatin 2 tablespoons
Step-by-Step Guide
Step 1
For the filling, slice the bananas lengthwise or into rounds. Place them at the bottom of the cake. Next, add the cherries (if they are frozen, let them drain first; I also squeezed them out a bit). Whip the cream with vanilla sugar and gelatin for the cream, or whip it, add regular gelatin, and let it set slightly. Then, spread the creamy soufflé over the fruits and cover it with crumbs from our chocolate batter.
Step 2
Place the cake in the refrigerator for at least 1 hour.
Step 3
For the batter, beat the softened butter with sugar until smooth. Then add the egg yolks one at a time. In a separate bowl, whip the egg whites until stiff peaks form. Next, sift the flour, cocoa, grated chocolate, crushed walnuts, and baking powder. Gradually fold this into the butter mixture, mixing well. Then add the whipped egg whites and mix everything again thoroughly. Next, take a springform pan (I have one that is 26 cm in diameter), grease it with butter, and dust it with flour. Pour in the batter and bake for 30 minutes at 355°F. Check readiness with a toothpick. Remove from the oven and let it sit for a bit, then take it out and cool it on a rack. Using a spoon, scoop out the base so that a border remains and the depth is 1 cm.
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