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Chocolate cake with pearly cherries

Cakes in form
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Chocolate cake with pearly cherries

EVS. chocolate shavings for garnish
A little butter and sugar to form
150gDark chocolate, good quality
150gUnsalted butter
2.5dlFreshly squeezed orange juice
2.5dlPort wine (fine tawny)
250gBrown cane sugar
4Eggs (grade a), yolks and whites separately
500gFresh cherries

Instructions for Chocolate cake with pearly cherries

To prepare the Chocolate cake with pearly cherries recipe, please follow these instructions:

Chocolate cake: Butter a spring mold with butter and sprinkle it with sugar on the sides. Melt the chocolate, butter and sugar in a bowl over the water bath. Take care that the mass does not get too hot.

Take the chocolate cream off the heat and let it cool a little before whipping the egg yolks. Heat again over the water bath during constant whipping. Continue until the cream has a thick consistency.

Remove the chocolate from the heat, stir it smoothly and cool it a little.

Fat whip and whip egg whites stiff. Now turn the whipped whites into the chocolate box a bit at a time. Fill 2/3 of the dough into the spring mold and bag the cake in a preheated oven at 170 degrees for 40-45 minutes. Store the rest of the dough at room temperature. Remove the cake from the oven and let it cool off. Cover and put the whole glory in the fridge for a couple of hours.

Port wine-sliced ​​cherries:
Wash the cherries (the stalk may be on) and put them in a bowl that can withstand high heat. Fold the vanilla bars along and scrape the marrow. Bring all the ingredients in a saucepan (except the cherries) and cook it a little. Pour the hot sauce over the cherries and cool.

Cut the cake for 10-12 pieces, dry with chocolate chips and put them on a plate. Distribute the cherries with a little of the layer on the plate. The cherries can be served both warm and cold. A ball vanilla ice cream will be wonderful for this dessert.