Cherry Chocolate Stracciatella Layer Cake
Ingredients
Biscuit
- 4 medium eggs
- 120 g sugar
- 100 g all-purpose flour
- 30 g cocoa powder
- 1/2 teaspoon baking powder
Cream
- 600 g heavy cream
- 2 packets whipped cream stabilizer
- 2 packets vanilla sugar
- 200 g dark chocolate shavings
- 380 g drained pitted cherries
Glaze and decoration
- 350 ml cherry juice (reserved from draining the cherries)
- 2 packets red cake glaze powder
- 3 tablespoons sugar
- 150 g dark chocolate shavings
- a few fresh cherries
Preparation
Preheat oven to 180°C. Line a 26 cm springform pan with parchment paper. Separate eggs, beat egg whites and gradually add sugar until stiff peaks form, then fold in egg yolks.
Sift flour, cocoa powder, and baking powder, then fold into the batter. Pour the batter into the pan and bake for 25 minutes. Let cool completely, then split horizontally.
Place heavy cream in a bowl, add whipped cream stabilizer and vanilla sugar while stirring. Whip the cream until stiff, then fold in chocolate shavings and chill.
Drain the cherries in a sieve, reserving the juice for the glaze. Place the first chocolate base on a plate and surround with a cake ring. Spread 4 tablespoons of the cream on the base and arrange the cherries on top. Spread two-thirds of the remaining cream over the cherries in a dome shape.
Place the second chocolate base on top and press down slightly at the edges. Spread the remaining cream over the top. Chill for 1 hour, then freeze for 20 minutes.
Place 350 ml of the reserved cherry juice in a saucepan, mix with cake glaze powder and sugar. Bring to a boil over medium heat, stirring constantly. Let cool until no longer steaming but still liquid enough to spread.
Pour the cooled glaze over the chilled cake.
Decorate with fresh cherries.
