Sunday, September 4, 2011

Chocolate cake with cherries

6 eggs
7 oz (200 g) butter + for the mold
7 oz (200 g) sugar
3.5 oz (100 g) ground walnuts
7 oz (200 g) chocolate powder
1 teaspoon bitter cocoa
5-6 tablespoons sour cherries from rum
crumbs for the mold

Chocolate chips
Bitter cocoa

At low temperature, melt butter, chocolate and cocoa. Then mix with sugar and add egg yolks one by one, then finally nuts alternately with egg whites firm. Fill into a greased mold, sprinkled with crumbs, and bake for 30-35 minutes in oven at 350° F (180° C). The remaining mixture put refrigerator. Before serving, spread cake drained cherries and apply the mixture from the refrigerator on cold. Decorate with chocolate chips and sprinkle with cocoa through a dense filter.

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