Chocolate Cake with Cherries

A very light chocolate cake with cherries is a simple yet elegant dessert, suitable both as a lunch dessert and for more formal occasions.

Details

  • Preparation Time: 13 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 350 g cherries, compote

  • 149 g chocolate, dark

  • 4 pieces Egg, fresh

  • 150 g Butter, unsalted

  • 150 g Sugar, white

  • 100 g Flour, Wheat, bread flour

  • 100 g Nuts, hazelnuts

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake pan (24 cm in diameter) with butter and dust it with cocoa powder (remove any excess cocoa). Instead of cocoa, you can also use flour.

  2. Drain the cherries in a colander and let them drain well. Save the drained liquid, as it can be used to moisten the baked cake.

  3. Chop the chocolate into pieces. Place 100 g in a bowl and melt it over a double boiler. Add a pinch of salt while melting. Once the chocolate has melted, gently stir it and set it aside. Let it cool to lukewarm.

  4. Separate the egg whites and yolks into two bowls. Add 50 g of sugar to the egg whites and beat them into stiff peaks.

  5. Add the remaining sugar (100 g) to the softened butter and cream it together. Mix in the egg yolks, then add the lukewarm melted chocolate.

  6. In a bowl, mix the dry ingredients: sifted flour, baking powder, and ground nuts (use hazelnuts or almonds, whichever you prefer). Add the dry ingredient mixture to the butter cream and quickly mix with a spatula to form a uniform batter. Finally, gently and slowly fold in the beaten egg whites in two or three additions.

  7. Pour the prepared batter into the cake pan. Smooth the top, then scatter the drained cherries and the chopped chocolate (50 g) over it.

  8. Bake the cake in the preheated oven for 40-50 minutes. The cake is done when a skewer inserted into the center comes out clean. If the top of the cake browns too quickly, cover the pan with a piece of aluminum foil or baking paper towards the end of baking.

  9. Let the baked cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. If you prefer a juicier dessert, drizzle the baked cake with a few tablespoons of the reserved cherry juice.

  10. Slice the cooled cake and serve it on plates with a dollop of whipped cream. You can also drizzle the cake with a little melted chocolate before serving.

Nutrition Information (Per 100g)

  • Calories: 327.99 kcal
  • Fat: 19.67 g
    • Saturated Fat: 8.86 g
  • Carbohydrates: 32.58 g
    • Sugars: 17.26 g
  • Protein: 4.9 g
  • Fiber: 1.87 g