Marela
I love the combination of cherries and chocolate! Such is this cake, it wins with a wonderful combination of sweet taste of chocolate and sour cherries ... :)
Preparation steps
- Whisk the egg yolks with the sugar well until they become frothy, then add the melted chocolate, nuts, cocoa and flour mixed with baking powder. Finally, carefully mix the previously beaten egg whites, stirring slowly with a spatula. Pour into a baking tray lined with baking paper (I used a 28 cm round baking tray) and bake in a preheated oven at 180 degrees. Use a toothpick to check when the crust is baked, I baked it in less than half an hour. If it starts to darken, cover with foil before the end of baking. When it cools down, cut the peel into two parts and sprinkle both with a couple of spoons of squeezed juice that the cherries have released.
- For the cream, beat the eggs with the sugar and cook on steam, stirring constantly. When it starts to thicken, add the broken chocolate to the cubes, stir to melt and remove from the heat. When the cream has cooled, combine it with a mixer with previously whipped butter.
- Coat the first crust with half of the cream, arrange the cherries and put the second crust. Coat the whole cake with the rest of the cream and decorate as desired.
Serving
According to the original recipe from the magazine Blic Kuhinja, the crust is baked in a small pan (probably 24 cm) and cut into three parts, so that a beautiful, tall cake is obtained. I did not have a mold of that size, so I baked in a larger, 28 cm and cut the crust into two parts. The taste is phenomenal, "concrete";) from those cakes that you eat one piece and that's enough;))
