Cherry Chocolate Cake
12 servings
120 minutes
Cherry chocolate cake is the embodiment of elegance and harmony of flavors. This dessert originated in American cuisine, inspired by the classic combination of rich chocolate and refreshing tartness of cherries. Delicate chocolate layers soaked in cocoa aroma are combined with airy mascarpone and cream-based frosting, while juicy cherries add a touch of zest. The top layer is covered with velvety chocolate mousse that melts in the mouth, leaving a pleasant aftertaste. This cake will be the perfect treat for a romantic evening or celebration, impressing with its rich flavor and exquisite texture.
1
First, you should bake chocolate layers. You should get 3-4 pieces depending on the diameter of the pan and their thickness.
2
Melt 200 grams of dark chocolate with 350 grams of butter in a water bath. Let it cool.
- Dark chocolate: 400 g
- Butter: 400 g
3
Beat 5 eggs with 150 grams of sugar (a little less than a cup).
- Chicken egg: 8 pieces
- Sugar: 300 g
4
Mix beaten eggs with melted chocolate and 20 tablespoons of flour.
- Dark chocolate: 400 g
- Wheat flour: 20 tablespoons
5
Line the mold with paper, grease it with oil, and bake the layers one by one in an oven preheated to 200 degrees. Each layer bakes for about 8-10 minutes.
6
Cool the finished cakes.
7
Now we make the cream: whip 250 g of cream with 150 g of sugar. Add mascarpone cheese to the mixture and mix.
- Heavy cream 35% fat: 250 ml
- Sugar: 300 g
- Mascarpone cheese: 250 g
8
Next, place cherries or sweet cherries on each layer, except for the last one. Spread mascarpone cream over the berries.
- Cherry (sour): 165 g
9
The top layer is poured with chocolate mousse. It is prepared as follows:
10
Melt 200 g of dark chocolate with 20 g of butter.
- Dark chocolate: 400 g
- Butter: 400 g
11
Boil syrup from powdered sugar and 4 tablespoons of water.
- Icing sugar: 50 g
12
Separate 3 eggs into yolks and whites. Whisk the yolks with sugar syrup and mix them with melted and cooled chocolate.
- Chicken egg: 8 pieces
13
Whip the egg whites into a foam, gently mix with chocolate and yolks. Cool down.
14
Pour the cake with the prepared mousse and place it in the refrigerator for 3-4 hours.
