🍽️ Classic Chocolate Cake with Cherry Filling

Name: Classic Chocolate Cake with Cherry Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g flour; 100 g butter; 75 g sugar; 1 pinch salt; 1 egg; 500 g dried beans (or other legumes); 1 packet chocolate pudding powder; 500 ml milk; 1 tbsp butter; 50 g dark chocolate (cut into small pieces); 2 tsp gingerbread spice; 500 g sweet cherries (1 jar); 1 tbsp cornstarch; 2 tbsp sugar; 500 ml whipping cream; powdered sugar; cherry jam; 50 g dark chocolate coating (shaved into flakes); coconut flakes (lightly toasted without adding fat)

685 kcal · 30 min · 4 servings

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Ingredients

150 g flour
100 g butter
75 g sugar
1 pinch salt
1 egg
500 g dried beans (or other legumes)
1 packet chocolate pudding powder
500 ml milk
1 tbsp butter
50 g dark chocolate (cut into small pieces)
2 tsp gingerbread spice
500 g sweet cherries (1 jar)
1 tbsp cornstarch
2 tbsp sugar
500 ml whipping cream
powdered sugar
cherry jam
50 g dark chocolate coating (shaved into flakes)
coconut flakes (lightly toasted without adding fat)

Instructions

1. Mix flour, butter, sugar, a pinch of salt, and one egg to form a smooth shortcrust dough.
2. Wrap the dough tightly in plastic wrap.
3. Let the dough rest in the refrigerator for 30 minutes.
4. Grease a springform pan well.
5. Roll out the dough thinly.
6. Place the dough in the pan and pull up a high edge of about 3 to 4 cm.
7. Prick the base several times with a fork.
8. Cover the base completely with dry beans as pie weights.
9. Preheat the oven to 200 degrees Celsius.
10. Bake the base on the middle rack for 20 to 25 minutes until golden brown.
11. Remove the base from the oven.
12. Carefully remove the beans.
13. Let the base cool down completely in the pan.
14. Carefully release the cooled base from the pan.
15. Place the base on a cake plate.
16. Warm the milk in a saucepan.
17. Cook the pudding according to the package instructions with the warm milk.
18. Remove the pudding from the heat.
19. Stir in the butter and the chopped chocolate into the hot pudding.
20. Stir vigorously until the chocolate is completely melted.
21. Spread the chocolate cream about 2 cm thick over the cake base.
22. Save the remaining cream for later.
23. Let the cream-covered cake cool down.
24. Drain the cherries and catch the juice.
25. Measure out about 250 ml of cherry juice.
26. Bring the juice to a boil with sugar and gingerbread spice.
27. Mix cornstarch smooth with 2 to 3 tablespoons of cold cherry juice.
28. Stir the starch mixture into the boiling juice with a whisk.
29. Bring the mixture back to a boil briefly while stirring.
30. Remove the sauce from the heat.
31. Stir in half of the cherries (or more to taste).
32. Distribute the cherries evenly over the chocolate cream.
33. Let the cake cool down well.
34. Place the cake in the refrigerator for about 1 hour.
35. Whip the cream stiffly with 2 teaspoons of powdered sugar.
36. Place the cream on the cake.
37. Spread the cream into a dome shape.
38. Bring 1 tablespoon of cherry jam and 1 tablespoon of water to a boil.
39. Strain the hot jam through a sieve.
40. Brush the outer edge of the cake with the smooth jam syrup.
41. Sprinkle the entire cake, including the dome and edge, with coconut flakes.
42. Finally, sprinkle the cake with chocolate shavings.
43. Serve the cake.

Nutrition per serving

kcal: 685
Protein: 11 g · Fett/Fat: 39 g · Carbs: 72 g