Saturday, November 14, 2015

Sour cherry and dark chocolate cake - recipe

Ingredients for the dough:
  • 4 eggs
  • 13 spoons with flour
  • 7-8 spoons with sour cherry syrup
  • 7 spoons with sugar
  • 3 spoons with sunflower oil
  • salt

Ingredients for the sour cherry filling:
  • 500 grams of sour cherry
  • 250 grams of fresh cream
  • 6 spoons with sugar
  • 2 gelatin foil (about 4 grams)

Ingredients for the chocolate filling:
  • 250 grams of mascarpone cheese
  • 200 grams of dark chocolate
  • 40 milliliters of milk
  • 4 spoons with sugar
  • 1 gelatin foil (about 2 grams)
For decoration:
  • 250 grams of fresh cream
  • 3 spoons of sugar
  • 3 spoons with sour cherry syrup
  • a few spoons of each filling we used to make the cake

Prepare the dough:

Beat the egg whites with half of the sugar until fluffy.

Beat the egg yolks with the other half of the sugar.

Mash half of 500 grams of sour cherries listed at the cherry filling above.

Strain the syrup and add it over the beaten egg yolks (se aside 3 spoons of syrup for the final decoration). Keep the mashed cherries separately for later when you'll prepare the first filling.

Add the pink composition (egg yolks and sour cherry syrup) over the egg whites and mix slowly.

Add the flour, the salt and the sunflower oil and mix well.

Pour the composition in a round oven pan and bake it at 180 Celsius degrees for 20-30 minutes or until ready.

Let it cool and then cut the dough in 3 equally-thick round layers.

Prepare the sour cherry filling:

Take the cherries previously mashed above and mix them with half of the sugar and let it simmer for a few minutes at slow fire. Let it cool!

Add the hydrated gelatin foil while the cherries are still worm (not boiling) and mix until well incorporated.

Beat the fresh cream with the remaining sugar.

Mix the cream with the mashed sour cherries and the other cherries not used so far. Set aside a few spoons of this filling for decoration.

In a detachable circle add one layer of the dough, then add the sour cherry filling and put it in the fridge while you prepare the second filling.

Prepare the chocolate filling:

Mix the dark chocolate with 40 milliliters of milk and let it melt. When ready incorporate the gelatin foil.

Meanwhile, separately beat the mascarpone cheese with the sugar.

Add the melted chocolate over the mascarpone cheese and mix until well incorporated. Set aside a few spoons of the filling to use it later for decoration.

Add the second layer of dough and then chocolate filling and put it back it in the fridge for an hour.

Take out from the fridge and then put the third layer of dough. Now it's final decoration time.

For the decoration we beat the fresh cream with the sugar and the sour cherry syrup. Cover the cake with this pinkish cream. Finally, make a nice ribbon like decoration from the cream, the cherry filling and the chocolate filling (which were set aside especially for this purpose).




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