Chocolate cake Mon Chéri
Celebrate Women’s Day with this light, little cake. The biscuit is extremely juicy and maximally chocolatey. Pralines stuffed with cherries in alcohol give it a specialty. They can be the ones from Ferrer, after whom the cake is named, or Kraš's Griotta or the ones from Lidl. If you eat the cake a few hours after baking, the pralines are almost liquid and the biscuit is frothy. Which isn’t to say that all together it’s less good the other day, although, I admit, there’s nothing left to eat the next day!
Preparation steps
- Melt the chocolate and butter over a very low heat, stirring until completely melted and combined. Remove from heat.
- Stir in the muscovado sugar.
- Add the chocolate mixture and vanilla extract to the eggs, stirring constantly.
- Mix the flour with the yeast and salt, add to the chocolate mixture, stir to combine all the ingredients.
- Pour the biscuit mixture into a greased and floured small rectangular baking dish (23 x 17 cm).
- Remove the wrapper with the chocolate pralines and press them evenly into the biscuit mixture (so that each piece of cake has praline in the middle). Bake for 30-35 minutes in an oven preheated to 180 ° C. Check with a toothpick if the cake is baked. Leave the cake to cool in the baking tin.
- Nutritional info for 1 serving *: energy value: 294 kcal; fat: 18.16 g; carbohydrates: 28.59 g; protein: 4.59 g; cholesterol: 114 mg; sodium: 137 mg; potassium: 112 mg. Measuring cups and spoons
Serving
Cut the cake into squares of the same size so that the praline stuffed with cherries in alcohol is in the middle and serve.
