Chocolate and sour cherry cake - recipe (including photos)

 There are many variants of this combination, but this is easy and really simple .

Ingredients for 3 layers of 15 cm

• 2 eggs
• 2 tbsp. wheat flour
• 2 tbsp. sugar
• 1 tbsp. sunflower oil

Ingredients for the cherry layer

• 150 grams of sour cherries (cleaned and without seeds )
• 30 grams of sugar

Ingredients for the chocolate filling

• 200 grams of fresh cream
• 50 grams of milk chocolate
• 1 gelatin sheet
  

Decoration

• 200 grams of fresh cream
• 8 sour cherries
• mint leaves
• syrup from the boiled sour cherries

First prepare the layers.

Separate the egg yolks from the egg whites.

Beat the egg whites with 1tbsp of sugar and the egg yolks with the other tbsp of sugar.

In the beaten egg yolks add the sunflower oil and beat for a few seconds. Add the flour and beat until well incorporated.

Incorporate the beaten egg whites into the egg yolks composition.

Divide the dough in 3 equal parts and bake them at 180 Celsius degrees for 7-10 minutes or until done.

Put them aside to cool!

Meanwhile prepare the sour cherries mix.

Wash them well and take out the seeds.

Put them in a pot together with the sugar. Let it simmer at slow fire for about 10 minutes.

When done, take out the sour cherries and keep the syrup for later (divide the syrup into 4 portions).

Prepare the chocolate filling.

Heat 50 grams of fresh cream and when hot add the hydrated gelatin and mix until dissolved. Strain the composition if needed. Let it cool!

 

Melt the chocolate and mix it with the fresh cream/ gelatin composition. Mix until well incorporated.

Separately beat the remaining fresh cream and then incorporate the chocolate mix in it. 

Assembling the cake.

On a plate in a detachable circle, add one dough layer then add some syrup above and then add half of the sour cherries.

On top, add half of the chocolate filling.

Then add another dough layer, some syrup, the other half of sour cherries and chocolate filling on top.

 

Cover with the third dough layer and some syrup and put it in the fridge for a few hours.

Cover the cake in the beaten fresh cream.

On the edges of the cake, add the remaining syrup, some sour cherries and mint leaves and enjoy!

Keep it in the fridge until served.