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My recipe
Chocolate layer cake with black cherry glaze
Introduction
This is a real treat for those who love rum, chocolate and cherries, a deliciously decadent cake
SPONGE
- 120 g dark chocolate (70-75% cocoa)
- 5 egg yolks
- 5 egg whites
- 1 tsp vanilla extract
- 200 g unsalted butter at room temperature
- 200 g саster sugar
- 90 g SR flour
CHERRY GLAZE
- 300 g black cherries (fresh, canned, frozen)
- 30 ml water
- 30 ml dark rum
- 1.5 tbsp corn starch
- 70 ml sugar
FILLING
- 200 ml cream
- 30 ml dark rum
- 200 g creme-fraiche (sour-cream)
- 50 g icing sugar
- 1 tsp vanilla extract
- 1 gelatine leaf (2 g gelatine)
SYRUP
- 60 ml dark rum
- 60 ml Amarena syrup
- 100 g cherry confiture
- Preheat the oven to 160C
- Butter 9 inch round cake tin and line with baking paper
- In a deep saucepan combine the cherries, rum and water, bring to the boil and simmer for 5-7 min at low heat
- Combine the cornstarch and sugar and add to the cherry. Stir gently and cook at low heat until the sauce thickens
- Remove from the heat and cool down
- Melt the chocolate in a bowl set over a saucepan of simmering water
- Remove and cool down
- Beat the melted chocolate adding the egg yolks one at a time
- In a clean bowl beat the butter, sugar and vanilla until light and pale yellow in colour, stir in the chocolate and egg mixture
- Whisk the egg whites until the stiff peaks are formed. Gently fold the egg whites into the chocolate mixture in several batches. Sieve in the flour and mix gently
- Spread the batter into the prepared cake tin and bake for 45-55 min (A skewer poked through should come out clean)
- Cool the sponge in the cake tin for a couple of minutes, then remove and cool completely on a wire rack
- For the filling soak the gelatine leaf in the cold water
- In a clean bowl whisk the cream and icing sugar until foamy
- squeeze out the gelatine from the excess water and dissolve it in the hot rum
- whisk the sour-cream and stir in the gelatine and cream. Mix to combine
- carefully cut the sponge horizontally in half. Drizzle each part with the rum and cherry syrup mixture
- spread the lower layer with cherry confiture, even thoroughly with the spatula
- spread the filling over and cover it with other sponge layer, press lightly
- top the cake with the cherry glaze and leave for 30 min in the fridge
- cover the cake sides with the thin layer of cherry confiture and sprinkle with grated chocolate
Thoughts and Ideas
If you cannot take rum, use rum essence. I took frozen cherries and added Amarena.
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