• Chocolate Cake With Cherries

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


    1. Drain cherries and set aside juice.
    2. Heat small pcs of chocolate over bain-marie and gradually add in butter cut in small pcs. Constantly stir to mix well. Keep hot.
    3. Cut vanilla bean in half lengthwise and put it in a saucepan with lowfat milk and cocoa pwdr.
    4. Bring to a boil and remove from heat to let it infuse.
    5. Beat egg yolks with sugar in a saucepan.
    6. Gradually add in warm lowfat milk – cocoa mix while constantly beating.
    7. Heat mix over low heat while stirring constantly, without boiling, till mix has the consistency of cream.
    8. Remove cream from heat and let it cold till just hot.
    9. Then gradually add in melted chocolate and cherry juice to the cream, while whipping with a whisk. Let the mix cold and chill for 30 min.
    10. Pour a quarter of the refrigerated chocolate cream into the cake mold. Add in one third of the cherries proportionately over the surface of the cream.
    11. Repeat operation, finish by adding the last quarter of chocolate cream.
    12. Smooth the surface with a spatula and chill cake for 24 hrs.
    13. Before serving, unmold the cake on a platter (dip the mold in hat water for a few moments to make unmolding easier).
    14. Cut the cake into fine slices and serve one or possibly two slices on each plate.

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