For who likes the chocolate-chantilly-cherry combination we suggest to make this recipe exactly it is! The cake is really, really light. Delicious! Just as the bought one!
1/2 tsp salt
1/2 tbsp baking powder
3 tbsp cocoa powder
50g unsalted butter, melted and cold
1/2 cup of the liquid of canned cherry
1/2 cup Kirsch or Cognac
500ml whipping cream
60g icing sugar
1 cup drained canned cherry, coarsely chopped
Curls of semisweet chocolate
Canned or fresh cherries
1. Preheat the oven to 350˚F. Grease and flour two 20cm round pan. Sift the sugar, flour, baking powder and cocoa. Mix well and reserve.
2. In the electric beater, beat the eggs with salt for 10 minutes in high speed, until double in size and makes a airy mixture. Gradually add the sifted ingredients, gently folding with a spatula, so you don't lose the lightness of eggs. Gently fold in the melted butter just until incorporated.
3. Fill the prepared pans with the batter and bake for about 30 minutes or until a toothpick is inserted comes out clean. Then is baked wait 10 minutes and remove from pans, so the hot air won't let the cake wet.
4. Whip the cream with sugar until makes soft peaks.
5. Cut both cakes to fill them and sprinkle the 4 layers with the cherry liquid and Kirsch. Fill each cake with a generous portion of whipped cream, reserving a little for the topping, and sprinkle the chopped cherries. Cover each cake with the other two layers, wrap and chill for 30 minutes.
7. Cover with the remaining whipped cream and place in the serving dish. Sprinkle the chocolate curls on the cake sides and decorate the top with larger chocolate curls, cherries and mint leaves.
Tips: You can make two cakes with this recipe, but if you want is possible make a larger cake or a small cake with 4 layers.
Serve: 2 small tortes or a big one.
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