by Feli Chic'Cuisine
This cake with cherries and white chocolate is a moist, delicate cake that is easy to make and studded with dark chocolate and juicy cherries. A wonderful harmony of flavors, this cake does not last long on the plate!
The ideal fruit to use for this recipe is sour cherries, since their aroma is unmistakable, but it also goes well with sweet black cherries.
In the region where I live, sour cherry fruits are scarce, so finding them is quite difficult. So I replaced the sour cherries with sweet black cherries, resulting in a cake with an equally fragrant flavor.
An easy-to-prepare cake!
Although it may seem like a complicated procedure at first glance, considering that white chocolate must be melted, it's basically quite easy to make this recipe.
White chocolate has a buttery texture, with more fat, milk and sugar, so it does not require long melting time. When it is greasy, it breaks easily and when put in the sea bath, it will melt immediately.
Meanwhile, mix whole eggs with sugar, add melted white chocolate, flour and pieces of dark chocolate, sprinkle with cherries and bake. Nothing could be simpler for a delicate cake!
This cake is a delicious dessert idea if you are looking for a new cherry recipe! It becomes the perfect dessert when served with a scoop of ice cream on a hot summer day.
Prep time: 20 min Bake time: 25 min
Total time: 45 min
1 tsp baking powder
pinch of salt
150g white chocolate
4 medium eggs
2 Tbsp sugar
50g dark chocolate
300g fresh sour cherries or 200g frozen cherries, pitted
Powdered sugar for dusting
1. Preheat the oven to 175°C/150°C Fun (345°F / 3 gas mark). Line with parchment paper a square springform pan 24x24 cm or a round springform pan, 26 cm. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a saucepan, place the white chocolate coarsely chopped and add butter. Sit over a pan of barely simmering water ( bain marie) and allow the chocolate and butter to melt, stirring occasionally. Let to cool.
3. In mixing bowl, cream the eggs and sugar for 3-4 minutes. Gradually, stir in the white chocolate mixture. Using a rubber spatula or the mixer at low speed, gradually fold in the flour mixture. and dark chocolate. Do not overmix.
4. Pour the batter into the prepared pan. Spread half of cherrie over the batter. Bake for 10 minutes. Carefully remove the pan from the oven, spread the other half of cherries over the cake. Continue to bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean. Let to cool. Dust with powdered sugar.
Oh, the summer night, has a smile of light, and she sits on a sapphire throne. ― Bryan Procter