German Chocolate Mole Cake with Cherries and Cream
Ingredients
Cake batter
- 4 medium eggs
- 125 g sugar
- 150 g dark chocolate, chopped
- 125 g softened butter
- 80 g all-purpose flour
- 25 g cornstarch
- 1/2 teaspoon baking powder
- a pinch of salt
- Butter for greasing the pan
- Flour for dusting the pan
Cherry filling
- 1 (15 oz) can Morello cherries, drained (350 g net weight)
- 2 tablespoons cornstarch
- 1 tablespoon sugar
Cream filling
- 2 packages whipped cream stabilizer
- 2 packages vanilla sugar
- 600 g heavy cream
- 150 g dark chocolate shavings
Preparation
Preheat the oven to 180°C conventional or 160°C convection. Grease a 26 cm springform pan with butter and dust with flour.
Beat the eggs and gradually add the sugar. Chop the dark chocolate and melt with the butter over a double boiler. Stir the melted chocolate-butter mixture into the egg mixture, then sift the dry ingredients over and fold in. Pour the batter into the springform pan and bake for 30 minutes, do not forget the toothpick test!
Remove the cake from the pan and let cool on a wire rack. Hollow out the cake with a spoon, leaving a 1 cm thick border. Place the removed crumbs in a bowl for decoration.
Pour the cherries into a sieve to drain, reserving the juice. Bring 2/3 of the cherry juice to a boil in a saucepan. Mix the remaining cherry juice, cornstarch, and sugar until smooth. Once the cherry juice is boiling, stir in the cornstarch mixture until thickened. Stir in the cherries. Fill the hollow of the chocolate cake base with the cherry filling and chill the cake for 1 hour.
Mix the whipped cream stabilizer and vanilla sugar and add to the heavy cream, then whip until stiff. Fold in the dark chocolate shavings. Once the cake has cooled, spread the cream filling in a dome shape over the cherries. Sprinkle the cake crumbs over the cream and press lightly. Chill the cake for 1 hour.
