Chocolate cake with cherries🍒
🍒Cherry filling
300 g cherries (10.7 oz, pitted, frozen, in their own juice or fresh)
50 g sugar (1.8 oz)
20 g corn starch (0.7 oz)
1 tonka bean (optional)
🍒Prepare the cherry filling.
1. Grate tonka bean, add to cherries.
2. Mix sugar with cornstarch, add to cherries, stir.
3. Bring to a boil, stirring constantly. Allow to simmer for 30 seconds.
4. Сool.
🍫Chocolate Biscuit:
100 g egg yolks (5 yolks)
50 g sugar (1.8 oz, to the yolk)
150 g white (5 pcs.)
100 g sugar (3.6 oz to egg white)
110 g flour (3.9 oz)
30 g cocoa powder (1 oz)
70 g dark chocolate (2.5 oz)
🍫Prepare the chocolate biscuit.
1. Whisk the egg yolks with the sugar.
2. Whisk the egg whites with the sugar until stiff peaks.
3. Combine the beaten egg yolks and whites.
4. Mix the flour and cocoa powder, add through a sieve in small portions to the main mass. Gently incorporate.
5. Add the chocolate and stir to combine.
6. Place half of the batter in a 26cm baking dish.
7. Place the filling, cover the top with the remaining dough.
8. Bake in a preheated 340F oven for 35-40 minutes, with convection.
9. Allow the finished cake to cool, remove the mold and decorate with the cocoa powder.