CHOCOLATE CHESTNUT AND CHERRY CAKE
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch springform pan and set aside. Place the chocolate and butter in a double boiler, over barely simmering water. Heat, stirring from time to time, until melted and smooth. Remove from heat and whisk in the cream and the chestnut puree.
- Place the egg yolks in a large bowl and whisk until yolks have thickened and turned a pale yellow color. Spoon the chocolate mixture into the bowl with the yolks and whisk until smooth. Stir in the dried cherries.
- Beat the egg whites until soft peaks form. Gradually beat in the sugar. Stir 1/3 of the egg whites into the chocolate mixture to lighten. Fold in the remaining whites. Scrape the batter into the prepared pan.
- Bake until the cake just springs back when touched in the center, 20 to 25 minutes. Place on a rack to cool completely. Cut into wedges and serve with softly whipped cream.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 42 milligrams, Sugar 41 grams, TransFat 0 grams
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.
Nutrition Facts :
CHOCOLATE CHESTNUT CAKE
Make and share this Chocolate Chestnut Cake recipe from Food.com.
Provided by MarielC
Categories Dessert
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 29
Steps:
- For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
- Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
- Sift flour, baking powder, and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread mixture, then milk. Mixture will look a bit grainy.
- Sift dry ingredients over the mixture and gently mix together by hand.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
- Transfer batter to prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
- In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
- For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
- For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
- Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
- Cut cake with a serrated knife, wiping the blade clean after each slice.
- NOTES:.
- 1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
- 2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
- 3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.
Nutrition Facts : Calories 867.8, Fat 67.7, SaturatedFat 41.7, Cholesterol 203.6, Sodium 376.1, Carbohydrate 68.6, Fiber 7.8, Sugar 35.2, Protein 11.4
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