Chocolate and cherry cake

Chocolate and cherry cake

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Heat the oven to 177 degrees (I set it to 180) and place the grill in the middle.

Grease a cake pan with oil. Put baking paper (or without).

In a bowl, mix the cocoa with hot water until it dissolves well, then melt the chocolate and then leave to cool. Then mix with eggs and vanilla.

Put the dry ingredients, flour, baking powder, sugar and salt in the mixer.

Then at low speed mix gently for 30 seconds.

We will add the soft butter and half of the egg composition.

We start mixing at the low speed of the mixer then increase the speed for a minute.

Gradually add in two steps and the rest of the egg mixture with cocoa.

We beat for another 30 seconds.

Pour into the form, add the cherries as desired, and bake for about 35-40 minutes, depending on the oven (in some ovens even 45-50 minutes ... check with the toothpick to be dry when it is inserted in the middle of the cake.

Let the cake cool and turn it over then pour the chocolate sauce that we make by melting the butter in a kettle over low heat and in it the chocolate. We put a spoon on top of the cake ... and serve with pleasure.

Chocolate and cherry cake

Ingredients for 6 servings: 250g large stony cherries, 250g soft butter + a teaspoon of butter for greased form, 250g caster sugar, 250g flour, 100g cocoa, 50g dark chocolate, 5 eggs, 5cl rum, 1/2 sachet of baking powder.

Turn on the oven and grease a cake pan with butter. Remove the seeds from the cherries. Grate chocolate. In a bowl, beat the soft butter well with the sugar until it becomes a whitish foam. Stir in the eggs, one at a time, stirring vigorously before placing the next. Add flour, baking powder and cocoa, mixed beforehand and sifted through a sieve, without stopping to mix, to obtain a homogeneous dough. Add grated chocolate, rum and cherries. Mix gently. Pour the dough into the mold and put the cake in the oven. Let it bake for 35 minutes. Check the cake by sticking the blade of a knife in it. If it comes out dry, the cake is ready. Take the form out and let it cool completely before turning the cake over on a wooden bottom.


Howdy! I'm Alina and I like to cook. In short, about me: Moldovan, blonde, 30 and some 40 to 40 years old, I live in the yard, near Bucharest. I have "only" one husband, plus 3 puppies and recently a cat. Raised in the country, somewhere between Onesti and Bacau, on the Tazlaului Valley. Very proud of that. Idyllic childhood, climbing trees, bathing in the river etc.etc. Family of teachers - father teacher, mother teacher of math, sister teacher of Romanian, aunts and cousins ​​as well. I. TO. I work in sales = small career satisfactions, big nerves, stress and fatigue.

3 years ago I decided that I wanted something else from life, so I took the confectionery-pastry courses at Horeca School, where another world opened before my eyes. Even if I don't work in the field, I think this was one of the best decisions I made lately because there I had the opportunity to meet wonderful people and charge myself with a lot of positive and creative energy. All the experiences there have completed me from all points of view and I am very grateful for that.

Here on the blog you will find various recipes, mostly light and with accessible ingredients. I always try not to waste food, so many of the recipes here start with "I had some vegetables in the fridge ready to die and I thought I'd do something with them."

I hope you find inspiration here and if you like something, give me a sign too, so I can be a little happy. :)

Cherry and chocolate cake

Oanapl10 sent this wonderful recipe for Cherry and Chocolate Cake.

Ingredients Cherry and chocolate cake

-for the countertop:
100g white flour
25g cocoa
1 teaspoon baking powder
1 pinch of salt
115g butter
65g old
3 yolks

-for cherry jelly:
400g seedless cherries
2 tablespoons brandy
150ml water
50g old
1 star anise (or 1/2 teaspoon anise seeds)
8g gelatin
45ml cold water

-for chocolate cream:
180ml liquid cream
50ml milk
40g old
4 yolks
3g gelatin
15ml cold water
50g dark chocolate, pieces

-For the chocolate mousse:
400ml liquid cream
2 tablespoons powdered sugar
250g milk chocolate
2 yolks
50g old
25ml water
4g gelatin
20ml cold water

Method of preparation

Chocolate cake, cherries and hazelnuts

Hazelnuts are lightly fried, left to cool, then peeled and chopped into pieces.

Chocolate cake and black cherry jam

In a bowl, put cocoa and sugar and pour boiling water. Stir vigorously, then add

Pavlova with chocolate and cherry sauce

I happen to dream of a cake with cherries or sour cherries and I happen to have in the freezer a bag with egg whites on which, conscientiously so that I have no more problems with cooking, I wrote their number and the date when they were frozen. Of course, this fabulous dessert didn't come to my mind, I saw it on Pinterest in the white version, that is, the classic pavlova, but I said to raise it and make it with chocolate. And I did well because something dreamy came out, you should know that it is not a great philosophy to prepare Pavlova, once you try the recipe you fall in love with it. The only inconvenience in fact are two, the mixing time of the egg whites (if you don't have a food processor it freezes your hand on the mixer) and the cooking time plus cooling which is about two hours. But it's worth it! I am writing to you who cope brilliantly with the refrain from eating excess sweets, I who ate two slices of the delicious cake without absolutely any regrets :)

To make the chocolate meringue top not look so sweet, I put a little Greek yogurt in the whipped cream, and I added a teaspoon of lemon juice to the cherry sauce. If you make it with cherries, give up the lemon juice, the cherries are quite sour.

I took the recipe from Nigella, whom I actually love for her recipes and the way she presents them.

Pavlova with chocolate and cherry sauce

  • 6 large egg whites
  • 300g sugar (if it is possible with smaller granulation to melt quickly)
  • 3 tablespoons good quality cocoa powder
  • 1 teaspoon of balsamic vinegar
  • 50g finely chopped dark chocolate
  • 250g cherries
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 150ml water
  • 1 tablespoon brandy (optional)

For a start, some rules to get a perfect meringue:

  • The egg whites must be perfectly separated from the yolks, otherwise they will not beat properly
  • eggs are best separated when they are cold, but for their preparation the egg whites must be at room temperature. This helps to accentuate the melting of the sugar
  • the addition of vinegar makes the center of the cake softer like marshmallows and the edges slightly shiny
  • sugar is added when the egg whites are perfectly whipped
  • the meringue is ready when it is white and shiny. If you rub part of it between your fingers, you should not feel the sugar
  • Pavlova should be allowed to cool in the oven with the door ajar

These being written to get to work:

Preheat the oven to 180 degrees Celsius.

Mix the egg whites then gradually add the sugar and mix until it melts.

Sift the cocoa on top and add the vinegar and finely chopped chocolate and mix with a spatula until the composition is homogeneous.

Wallpaper a large tray with baking paper and draw a circle with a diameter of 25cm. We pour the composition trying not to exceed the edges. Put the tray in the oven and change the temperature to 140 degrees Celsius. Bake for 1 hour and 1/4. The original recipe said 150 degrees Celsius but my oven burns harder so I set a lower temperature.

When ready, Pavlova on the edges should be hard and slightly shiny and a little softer on the inside. Let the meringue cool in the oven with the door ajar.

Prepare the syrup until it cools. Peel the cherries and put them with sugar and 100ml of water over low heat. Let it boil for a while until the sugar melts. Dissolve the starch in water and add over the cherries, stirring constantly until it thickens. At the end add the lemon juice and brandy. By the way, this sauce is excellent for puddings, rice pudding, ice cream.

We make the cream just before serving Pavlova. Mix the cold cream from the fridge with the powdered sugar until it turns into whipped cream. Add the yogurt and mix gently.

Assemble the Pavlova meringue top, cream and then the cherry sauce.

It is super tasty, even now when I write the recipe it rained in my mouth at the thought of how good it was :))

Enjoy and I love you Nigella for this recipe!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Chocolate and cherry cookies

Prepare your child chocolate and cherry cookies when he has a craving for something sweet, and you want to give him a healthy dessert without too much sugar. Due to its ingredients, chocolate and cherry cookies It does not have many calories and protects your little one from the risk of obesity, so common among children today.