Chocolate and sour cherry cake. Occasionally, I like to share my creations, but, as I often say, to be able to write about them, I also need to prepare and photograph them decently, which means I proceed slowly. This time, I made a heart-shaped version because I prepared it for Valentine’s Day, just to not go without dessert. In truth, there was only the special dessert; with my flu running high, I had to settle for a simple broth soup which, although delicious, made me wish to do something more. The cake was devoured, and I think that’s a victory for taste. I’ve never wanted to take on the commitment of giving a “gift” on this day dedicated to love; I believe that demonstrations of affection are necessary every day through actions and not just one day a year, just to give one more material gift. Respect and mutual support, I believe, should be the foundation of every good relationship.

But back to the cake: a tart with a creamy filling of amaretti cookies and candied sour cherries. A unique flavor, contrasted by the presence of bitter chocolate.

Very easy to make, because I believe a dessert should be nice to look at, good to eat, but also feasible to replicate. If I propose a recipe, I like to think that the possibility of proceeding without major hitches is appreciated. Not everyone at home is professionally equipped, so…

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 8
Cooking methods: Oven, Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Flour, eggs, butter, cocoa, amaretti and…

2 cups flour
9 tbsp butter
1/2 cup sugar
1 egg
1 1/4 cups milk
7 oz amaretti
2 eggs
1/2 cup sugar
1/2 cup unsweetened cocoa powder
syrup-soaked sour cherries

Tools

Round baking pan, mixing bowl, cream bowl.

Baking Pans
Mixing Bowls
Whisks

Steps

Few but…

Prepare the shortcrust pastry as follows: in the bowl, beat the butter, sugar, and egg with an electric mixer until you get a grainy mixture. Add the flour and knead quickly. Wrap in plastic wrap and let it rest in the fridge for an hour.
In the meantime, prepare the filling: in a bowl, place the roughly crumbled amaretti and the rest of the ingredients, except for the sour cherries. Mix quickly with the electric mixer.
Arrange the sour cherries at the bottom of the pastry after lining the mold, with a little of their syrup; Now a photo is missing: pour the mixture and bake in a preheated oven at 356°F (180°C) for about twenty minutes. Unmold when cold.
Your cake is ready: Decorate to your liking: as mentioned above, I used hearts to stay in the theme of the celebration and some sour cherries.
It’s a cake with a soft heart and particularly flavorful.
The sour cherries provide an aromatic touch that pairs well with the amaretti. You may serve it with whipped cream dollops, and I assure you, you’ll fall in love with it.