Servings: 8 people
Calories: 380kcal
Cost: $30
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cake molds
- Oven
Ingredients
- 8 eggs
- 200 g flour
- 300 g sugar
- 50 g bitter cocoa
- q.s. cherries as needed
- 500 ml milk cream
- 425 g icing sugar
- 300 g semi-bitter chocolate
- 1 tsp vanilla essence
- optional cherry liquor or other liquor (optional)
Instructions
- Beat the eggs with sugar until thick and ribbon-like.
- Sift together the flour and cocoa, then gently fold into the egg mixture.
- Preheat the oven to 180°C, grease three medium cake molds, then divide and bake the batter for about 15 minutes.
- In a separate bowl, beat the milk cream with vanilla essence and icing sugar until stiff peaks form.
- Place the first cake layer on a serving plate, optionally drizzle with cherry liquor, add cream and cherries, then repeat with the remaining layers.
- Cover the entire cake with the remaining cream and chill for 10 minutes.
- Decorate with whole cherries and grated or melted chocolate, then chill in the fridge for a couple of hours before serving.
- For enhanced flavor, toast cherries lightly in butter before adding.
Notes
Experiment with different chocolates for unique flavors. Store the cake covered in the fridge for up to 3 days or freeze individual slices for longer storage. For a non-alcoholic version, swap cherry liquor with orange juice. Make sure to chill the cake before serving for neat slices.
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 150mg | Potassium: 250mg | Fiber: 2g | Sugar: 35g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
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