… and now another soft cake with fruit …
I started with the well-tried chocolate cake – and added morellos.
The mix of chocolate flavor & morellos is just great.
Enjoy!
morellos in chocolate cake
A soft chocolate cake with juicy morellos.
Servings: 4 (up to 8)
ingredients:
- 3 eggs
- 150 g fine sugar
- 2 sachets vanilla sugar (16 g – about 2 tbsp)
- 75 g butter (melted)
- 120 g all-purpose flour
- 30 g cocoa (for baking)
- ½ sachet baking powder (about 1 tsp heaped)
- a pinch of salt
- 100 ml cream (32%)
- 250 g morello cherries (preserved – pitted, slightly sugared)
equipment:
- electric handheld mixer with beaters
- a square baking tin (20 x 20 cm)
- baking parchment
- cooling rack
how to:
- Melt the butter and set aside. The butter shouldn’t get brown.
- Mix flour, cocoa and baking powder and set aside.
- Drain the preserved morellos. Set aside.
- Adjust 2 layers of baking parchment crosswise in the baking tin. Preheat the oven to 160° C fan.
- Mix sugar, vanilla sugar, salt and eggs with the electric handheld mixer (beaters) until foamy. Add molten butter … Add the flour mix … Add the cream … and mix.
- Pour half of the batter in the baking tin and even the surface. Add the morellos.
- Pour the rest of the batter on top, even it.
- Put the baking tin in the preheated oven for about 35 min. Make the famous test with the wooden pin … If you think it’s not ready add another 5-10 min.
- After about 10 min you may lift the cake out of the baking tin with help of the baking parchment. Let the cake cool down to room temperature on a cooling rack before removing the baking parchment.
storing:
- You may store the cake (covered) on your kitchen counter for 2-3 days.
- When storing in the fridge the cake gets more dense.
- Sorry: no experience with freezing.
