Chocolate cake with cherries

Send to a friend

Print

Send your comment

Ingredients

Serves 6:

• 9 oz (250g) of bittersweet chocolate (at least 70% cocoa)
  
• About 20 pitted cherries cooked in syrup
  
• ½ C (125g) of unsalted butter
  
• 10 fl oz (30cl) of whole milk
  
• 3 egg yolks
  
• ½ C (50g) granulated sugar
  
• 1 vanilla bean
  
• 1 Tbsp unsweetened cocoa

Utensils:

• 1 cake mold that holds about 1 quart (1liter)

Preparation

• Drain cherries and set aside juice.
  
• Melt small pieces of chocolate over bain-marie and gradually add butter cut in small pieces. Constantly stir to mix well. Keep warm.
  
• Cut vanilla bean in half lengthwise and put it in a saucepan with milk and cocoa powder.
  
• Bring to a boil and remove from heat to let it infuse.
  
• Beat egg yolks with sugar in a saucepan.
  
• Gradually add hot milk – cocoa mixture while constantly beating.
  
• Heat mixture over low heat while stirring constantly, without boiling, until mixture has the consistency of cream.
  
• Remove cream from heat and let it cool until just warm.
  
• Then gradually add melted chocolate and cherry juice to the cream, while whipping with a whisk. Let the mixture cool and refrigerate for 30 minutes.
  
• Pour a quarter of the refrigerated chocolate cream into the cake mold. Add one third of the cherries evenly over the surface of the cream.
  
• Repeat operation, finish by adding the last quarter of chocolate cream.
  
• Smooth the surface with a spatula and refrigerate cake for 24 hours.
  
• Before serving, unmold the cake on a platter (dip the mold in hat water for a few moments to make unmolding easier).
  
• Cut the cake into fine slices and serve one or two slices on each plate.

Suggestion