Chocolate cake with fruits and cream
12 servings
120 minutes
Chocolate cake with fruits and cream is a true embodiment of tenderness and harmony of flavors. This dessert has roots in Russian cuisine, where the tradition of combining chocolate, nuts, and airy cream has long been a symbol of coziness and celebration. The cake's base is rich chocolate dough with walnuts that melts in your mouth, revealing the depth of cocoa and dark chocolate. The filling of bananas and cherries adds a refreshing sweet-sour note, while the airy cream soufflé completes the composition, making the dessert light and incredibly delicious. Such a cake is perfect for festive occasions or simply for cozy evenings with a cup of fragrant tea. Its delicate structure and balance of sweetness make it a favorite among sweet lovers, promising unforgettable moments of enjoyment.
1
For the filling, cut the bananas lengthwise or into circles. Place them at the bottom of the cake. Then add the cherries (if frozen, let them drain first. I also squeezed them out). 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 cream souffle over the fruits and cover it with crumbs of our chocolate dough.
- Bananas: 2 pieces
- Cherry: 400 g
- Cream 33%: 500 ml
- Vanilla sugar: 1 tablespoon
- Gelatin: 2 tablespoons
2
Place the cake in the refrigerator for at least 1 hour.
3
For the test, we beat softened butter with sugar until a homogeneous mass is obtained. Then we add the yolks one by one. Separately, we beat the egg whites into a stiff foam. After that, we sift the flour, cocoa, grated chocolate, crushed nuts, and baking powder. Gradually, we mix this into the butter mixture, stirring well. Then we add the beaten egg whites and mix everything again actively. Next, we take a detachable form (26 cm in diameter), grease it with butter, and sprinkle with flour. We pour in the mixture and bake for 30 minutes at 180 degrees. We check readiness with a toothpick. We take it out of the oven and let it sit for a while, then remove it and cool it on a rack. Using a spoon, we scoop out the base so that a rim remains and the depth is 1 cm.
- Butter: 125 g
- Sugar: 80 g
- Chicken egg: 4 pieces
- Wheat flour: 50 g
- Baking powder: 2 teaspoons
- Peeled walnuts: 75 g
- Cocoa: 20 g
- Dark chocolate: 100 g
- Chicken egg: 4 pieces