Tuesday, February 15, 2011

Chocolate Cherry Cake


7 Eggs
1 cup sugar
1 cup flour
1/4 cup cocoa powder


1-25 oz jar of dark cherries
(In light syrup)


1 stick softened, butter
1-8 oz can Condensed Milk


8 tsp cocoa powder
8 tbsp sugar
8 tbsp sour cream
100 g. unsalted butter

Pour out half of the syrup from the cherries and refill the jar back up with vodka. Let it stand in the marinade for several hours. Before use, drain the cherries.

Preheat the oven to 350 F. Beat the eggs and sugar together for 10-15 until thickened and doubled in size. Add the cocoa and continue mixing, until incorporated. Sift in the flour and gently fold in. Then, in a large spring form pan coated with butter pour in the batter and bake for 30 mins or until toothpick comes up clean.

Once the cake has cooled, cut along the perimeter of it, leaving a 1/2 in border. Scoop out all of the insides in order to make a shell, kind of like making a bread bowl. Put the shell of the cake to the side and work on the remains that you pulled out. Either crumble them with your fingers or pulse them in a food processor.

To make the cream, simply beat the butter and once it is fluffy add the condensed milk. Beat together until incorporated. Mix the cream in with the cake bits. Fold in the cherries and then stuff the filling back into the cake shell.

To finish the cake off, make the chocolate glaze by melting the cocoa powder, sugar and sour cream in a small saucepan. Bring to a soft simmer and then take it off the heat. Add the butter 1 tbsp at a time, stirring to incorporate. Once all the butter is added, let it sit for a few minutes before pouring it on the cake. Sprinkle with nuts or bits or chocolate.

Tempted, Hope.

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