Chocolate and Cherry Cake
Category: Desserts
Serves: 10
Ingredients
Ingredient | Quantity |
---|---|
Dark chocolate | 200g |
Fresh cherries | 250g |
Butter | 200g |
Brown sugar | 170g |
Powdered sugar | 30g |
All-purpose flour | 200g |
Baking powder | 8g |
Eggs | 3 |
Salt | A pinch |
Instructions
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Prepare the cherries: Start by washing the fresh cherries thoroughly. Afterward, place them in a bowl and sprinkle them with powdered sugar, tossing them gently to coat.
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Melt the chocolate: Break the dark chocolate into rough chunks using a kitchen knife. Set up a double boiler by placing a heatproof bowl over a pot of simmering water, and melt the butter along with the chocolate pieces until smooth and fully combined. Set aside.
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Mix the wet ingredients: In another large bowl, combine the brown sugar with the eggs and a pinch of salt. Using a hand mixer or whisk, beat the mixture until it becomes light and fluffy.
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Sift the dry ingredients: Sift together the all-purpose flour and baking powder, and then gently fold them into the sugar and egg mixture. Use a spatula to mix until smooth and well combined.
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Add the melted chocolate and butter: Carefully pour the melted chocolate and butter mixture into the batter, stirring gently to combine. Reserve a tablespoon of the melted chocolate and butter for decorating the cake later.
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Prepare the baking pan: Line a rectangular baking tray (23 cm wide and 31 cm long) with parchment paper, slightly dampened to help it stick. Alternatively, use a round cake pan with a diameter of 24 cm. Pour the batter into the prepared pan, leveling the surface with the back of a spoon to ensure even baking.
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Bake: Place the pan in a preheated oven at 175°C (350°F) and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and decorate: Let the cake cool completely in the pan. Once cooled, drizzle the reserved chocolate and butter mixture over the top for a glossy finish. Slice and serve!