Chocolate and cherry cake, delicious and creamy. The intense taste of dark chocolate pairs wonderfully with the flavor of cherries. This cake contains little flour and is yeast-free, but the long processing of eggs with sugar, which should result in a light and very fluffy mixture, ensures that the cake achieves a melt-in-your-mouth consistency.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 – 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Chocolate and Cherry Cake
- 3.5 oz dark chocolate
- 5 tbsp butter
- 1/3 cup sugar
- 2 eggs (medium, shelled weight 106 – 110 g)
- 1/4 cup all-purpose flour
- 1 cup cherries
- 1 pinch salt
- as needed powdered sugar
Preparation of CHOCOLATE AND CHERRY CAKE
Leave the eggs at room temperature for at least 30 minutes.
Wash the cherries, dry them, and cut them in half, removing the pit.
Chop the dark chocolate using a knife.
Melt the chocolate with the butter in a double boiler, then let the mixture cool slightly.
Place the eggs and sugar in a bowl and beat them with an electric mixer until you get a light and fluffy mixture. Pour in the chocolate and butter mixture, add a pinch of salt and mix. Add the sifted flour and mix everything well.
Pour the mixture into an 18 cm (7-inch) springform pan lined with parchment paper. Arrange the cherries on the surface.
Bake the cake in a preheated static oven at 356°F for 30 – 35 minutes. If using a convection oven, set the temperature to 320°F.
Remove the cake from the oven, let it cool slightly, then remove it from the pan and let it cool completely.
Before serving your chocolate and cherry cake, decorate it with powdered sugar.
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Notes
This cake does not contain yeast, so it is important to work the eggs with the sugar for a long time to incorporate a lot of air, resulting in a fluffy and light-colored mixture.
If you liked this recipe, you might also be interested in the Nua Cake or the Mary Ann Cake with Mascarpone Cream or the Grandma’s Crumb Cake.
