Chocolate Cherry Cake with Chili
Cake
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Cook Time
1 h 15 min
Servings
12
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Chocolate Cherry Cake with Chili is ready in 1 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This chocolate cherry cake with chili is a poem! The combination of dark chocolate, fruity cherries and a hint of chili is simply irresistible. I especially like to bake it in winter, when you long for something warming and special. The preparation is a bit more complex, but the result is worth it. A perfect cake for festive occasions or just to enjoy. If you don't like it so spicy, you can of course reduce the amount of chili. Have fun baking!
Ingredients (11 ingredients)
-
300 g Bittersweet chocolate at least 50% cocoa solids
-
1 tsp Dry spice: Chili peppers ground
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1 pinch Sea salt
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150 g Butter
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5 piece Eggs - Size M
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150 g fine sugar
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80 g Flour - Type 405
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0.25 tsp Baking powder
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340 g Sour cherries/Morello cherries, pitted, sweetened - drained weight 175g
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40 g Almonds, blanched and slivered
-
1 tbsp Baking cocoa for sprinkling
Preparation (12 steps)
Preheat oven
Preheat the oven to 180°C top/bottom heat.
Prepare springform pan
Grease a springform pan (approx. 20 cm diameter) with butter and dust with flour.
Drain cherries
Place the sour cherries/Morello cherries in a sieve and drain well.
Chop chocolate
Break 300g of bittersweet chocolate into pieces and place in the mixing bowl. Chop for 5 sec./speed 5. Push down with the spatula.
Melt chocolate
Add 150g of butter to the chopped chocolate in the mixing bowl and melt for 4 min./50°C/speed 2.
Add chili and salt
Add 1 tsp ground chili peppers and 1 pinch of sea salt to the melted chocolate and stir for 10 sec./speed 3.
Mix eggs and sugar
Add 5 eggs and 150g fine sugar to the mixing bowl and stir for 1 min./speed 4.
Mix flour and baking powder
Add 80g flour and 1/4 tsp baking powder to the egg-sugar mixture. Also add the chocolate mixture and stir for 20 sec./speed 3.
Fold in cherries and almonds
Add the drained cherries and 40g slivered almonds to the mixing bowl and stir in for 10 sec./reverse/speed 2.
Bake dough
Pour the dough into the prepared springform pan and bake in the preheated oven at 180°C top/bottom heat for 35-40 minutes. Do a toothpick test.
Let cake cool
After baking, let the cake cool on a wire rack. Remove the ring of the springform pan after about 5-10 minutes.
Decorate cake
Sprinkle the cooled cake with 1-2 tbsp baking cocoa.
Finished cooking? Great! 🎉
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Created by
Sarah Schäfer
8
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk (including lactose)
- Nuts
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