Cherry Stracciatella Chocolate Layer Cake
Ingredients
Biscuit
- 4 large eggs
- 120 g sugar
- 100 g all-purpose flour
- 30 g cocoa powder
- 1/2 tsp baking powder
Cream
- 600 g heavy cream
- 2 packets whipped cream stabilizer
- 2 packets vanilla sugar
- 200 g dark chocolate shavings
- 1 jar cherries (drained weight 380 g)
Glaze and decoration
- 350 ml cherry juice from the jar
- 2 packets red cake glaze powder
- 3 tbsp sugar
- 150 g dark chocolate shavings
- a few fresh cherries for decoration
Preparation
Preheat oven to 180°C. Line a springform pan (26 cm diameter) with parchment paper. Separate eggs, beat egg whites and gradually add sugar until a stable meringue forms. Fold in egg yolks.
Sift flour, cocoa powder, and baking powder and fold into the biscuit batter. Pour batter into the pan and bake for 25 minutes. Let cool completely, then cut horizontally in half.
Pour cream into a bowl, add whipped cream stabilizer and vanilla sugar while stirring. Beat cream until stiff. Fold in chocolate shavings and chill.
Drain cherries in a sieve, reserving the juice for the glaze. Place the first chocolate biscuit layer on a plate and place a cake ring around it. Spread 4 tbsp of the cream on the layer and distribute cherries on top. Spread 2/3 of the remaining cream in a dome shape over the cherries.
Place the second chocolate biscuit layer on top and press down slightly at the edges. Spread the remaining cream on the biscuit. Chill the cake for 1 hour, then place in the freezer for 20 minutes.
Pour 350 ml cherry juice into a saucepan, mix with cake glaze powder and sugar. Bring to a boil over medium heat, stirring. Let the glaze cool until it's no longer steaming but still liquid enough to spread.
Take the cake out of the freezer, spread the glaze with a spoon from the center outwards on the cream. After the glaze has set, remove the cake ring. Press chocolate shavings around the sides of the cake. Decorate with cherries.
