Servings: 8 people
Calories: 320kcal
Cost: $20
Equipment
- Electric mixer
- Baking pan (18 cm)
- Saucepan
- Whisk
- Baking sheet
Ingredients
- 130 gr flour
- 170 gr sugar
- 150 gr sour cream (15-20%)
- 100 ml milk
- 60 gr room temperature butter
- 70 gr dark chocolate
- 20 gr white chocolate
- 10 gr instant coffee
- 30 gr starch
- 2 eggs
- 3 gr soda
- 4 gr salt
- 5 gr vanilla extract
Instructions
- Combine the flour, baking powder, soda, and starch in a bowl; preheat your oven to 175°C.
- Dissolve the instant coffee in hot milk and pour it over chopped dark and white chocolate; stir until smooth and let cool.
- Beat the butter with sugar and salt until white; add eggs one at a time, mixing well after each addition.
- Mix in the chocolate mixture and sour cream, then gradually add the dry ingredients, mixing on low speed.
- Pour the batter into an 18 cm mold and bake for 40-60 minutes until a skewer comes out clean.
- For Cherry Cream, whip cold cream to soft peaks; soak gelatin in 30 grams of cold water.
- In a saucepan, combine cherry puree, sugar, and Narsharb sauce; bring to a boil, then remove and stir in white chocolate until dissolved.
- Fold whipped cream into cooled cherry mixture.
- For Cherry Confit, mix cherry puree, sugar, Narsharb sauce, pectin, and citric acid in a saucepan; heat until thickened.
- Toast almonds in a dry pan; heat honey until bubbling, then add toasted almonds and coat.
- For Internal Cream Cheese, beat cream cheese, 33% cream, powdered sugar, and vanilla until smooth.
- Repeat for External Cream Cheese with the specified amounts.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
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