Moist Chocolate and Cherry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 250 grams sugar
- 6 egg yolks
- 1 pinch (s) salt
- 1 tablespoon kirsch
- 1 lemon (s), the zest it
- 0.5 teaspoon ½ cinnamon powder
- 100 g hazelnuts, round
- 100 g almond (s), round
- 150 grams flour
- 1 teaspoon Baking powder
- 6 tablespoon cocoa powder
- 6 egg whites
- 200 g chocolate, dark, rated
- 100 g chocolate, whole milk, rated
- 100 g chocolate, (chocolate chips)
- 300 g cherry (s), from the lass (drained weiht)
- 200 g couverture, dark
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Put the cherries in a colander and drain.
- Sift the flour into a bowl and mix with baking powder.
- Mix the butter with sugar until foamy and gradually stir in the egg yolks, salt, kirsch, lemon peel, cinnamon, nuts, cocoa powder and the flour-baking powder mixture. Beat egg whites until stiff and fold into the batter. Finally mix in the grated chocolate and chocolate chips.
- Pour half of the dough into a greased springform pan (26 cm diameter) and spread the cherries on top. Then put the second half of the batter on the cherries and smooth out. Bake the cake in the middle of the oven at 180 ° for 1 hour to 1 hour and 10 minutes. Perform a chopstick test. Let the cake cool on a wire rack.
- Melt the couverture in a water bath, pour it onto the cake and spread it all around with a knife. Let cool down. Carefully cut with a knife dipped in hot water.
- Tip: In summer, a piece of cake with a scoop of stracciatella ice cream tastes very tasty.
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