Chocolate cake with blueberries and cherries
10 servings
60 minutes
Chocolate cake with blueberries and cherries is a refined combination of rich dark chocolate, delicate cream, and juicy berries, creating a harmonious flavor with a slight tartness. This dessert embodies the elegance of European cuisine, reminiscent of classic recipes from French and Italian pastry chefs. The cherry soaked in liqueur adds a special depth of flavor, while the blueberries provide freshness. The velvety chocolate-cream glaze makes each piece chewy and rich. This cake is perfect for festive occasions and cozy evenings when you want to treat yourself to something sophisticated.
1
Place cherries and blueberries in a bowl with 3 tablespoons of liqueur, cover, and let steep for about 3 hours.
- Cherry (sour): 400 g
- Blueberry: 150 g
- Cherry liqueur: 4 tablespoons
2
Preheat the oven to 180 degrees. Melt 100 grams of chocolate in a water bath. Remove, let cool slightly, and add the yolks, remaining liqueur, and mix thoroughly.
- Dark chocolate: 400 g
- Cherry liqueur: 4 tablespoons
- Chicken egg: 4 pieces
3
Beat the butter with sugar. Combine with the chocolate mixture, then add flour.
- Butter: 150 g
- Sugar: 175 g
- Dark chocolate: 400 g
- Wheat flour: 75 g
4
Whip the egg whites separately, add to the chocolate batter, and mix.
- Chicken egg: 4 pieces
5
Place the dough in a baking pan lined with parchment and greased with oil. Bake for 25-30 minutes.
6
Melt the chocolate and mix it with the cream. Bring the chocolate mixture to a boil, stirring constantly. Let it cool.
- Dark chocolate: 400 g
- Cream: 500 ml
7
Place the berries on the biscuit, drizzle with juice. Spoon the chocolate-cream mixture on top and smooth it out. Decorate with fresh berries.
- Cherry (sour): 400 g
- Blueberry: 150 g
- Cream: 500 ml
8
Put the ready cake in the fridge for 2 hours.
- Cherry (sour): 400 g
- Blueberry: 150 g
