Flourless Chocolate Cake with Cherries and Cream

Yes, even without flour, you can prepare an excellent sponge cake that is the base of this simple yet indulgent dessert. For a taste of summer and added juiciness and freshness, cherries are used, which you can easily substitute with other fruits from your garden.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 200 g Butter, unsalted

  • 200 g chocolate, dark

  • 6 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 teaspoon Vanilla, extract, imitation

  • 500 ml Sweet cream

  • 200 g cherries, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a springform cake pan (20 cm in diameter) with butter.

  2. Break the chocolate into pieces and melt it together with the butter over a double boiler. Prepare the double boiler by pouring water into a pot and heating it, but not to boiling. Place a bowl with the butter and chocolate over the pot and slowly melt them while gently stirring. Cool the mixture, which can be sped up by using a cold water bath.

  3. Crack the eggs and separate the yolks from the whites into two bowls. Add 40 grams of sugar or sugar substitute to the yolks and beat them with a hand mixer until the volume doubles and the mixture becomes light yellow. Add 40 grams of sugar or sugar substitute to the whites and beat them into stiff peaks.

  4. Pour the cooled chocolate into the beaten yolks and gently fold it in with a spatula. Then carefully fold in one-third of the egg whites, and finally the remaining egg whites.

  5. Pour the mixture into the prepared pan and smooth the top. Bake for 30 minutes, then cool the sponge cake and cut it in half.

  6. Whip the cream with 20 grams of sugar or sugar substitute until stiff. Pit the cherries and cut them in half. Save a few whole cherries for decoration.

  7. Place the bottom half of the sponge cake on a cake stand, spread half of the whipped cream on top, and arrange the cherry halves. Cover with the top half of the sponge cake and spread the remaining cream on top. Sprinkle with grated dark chocolate and decorate with whole cherries. Slice the prepared cake and serve.

Nutrition Information (Per 100g)

  • Calories: 324.08 kcal
  • Fat: 23.23 g
    • Saturated Fat: 13.35 g
  • Carbohydrates: 22.52 g
    • Sugars: 19.31 g
  • Protein: 5.34 g
  • Fiber: 1.6 g