Tuesday, 15 December 2015

Chocolate Cherry Torte


Team OakenShield is whole again

Elsa is back for the holidays just in time 
 to celebrate her Papa's birthday!




 




I would describe this cake as very adult and masculine - 
dark chocolate intensified with espresso
and complemented by the sourness of the cherries and the aromatic lemon zest.
 And topped with wicked amounts of whipped cream
just to bring the various elements together

A perfect cake for our perfect man on his special day!


Chocolate Cherry Torte

90g dark chocolate
1 tbsp hot water + instantespresso
4 eggs
3/4 cup caster sugar
3/4 cup self-raising flour
1 tsp vanilla extract  
grated rind of 1/2 lemon
45g butter, melted and cooled

topping and filling:
280g milk chocolate
700g sour cherries +  syrup
2 cups whipped cream



Preheat the oven to 180°C. 
Grease a 21 cm springform cake tin and line the base with baking paper.

To make the cake, melt the chocolate and water or coffee in a heatproof basin over hot water. 
Beat the eggs with the sugar until thick and mousse-like. 
Sift in the flour and fold into the egg mixture with the vanilla, lemon rind, melted butter and chocolate mixture. 
Spoon into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean. 
Release the spring but let the cake cool in the tin.
 
Shave thin curls from the side of the block of chocolate with a vegetable peeler. 
Set aside in refrigerator.

For the filling, drain and reserve the syrup from the cherries.  
Halve the cherries, leaving a few whole to decorate the cake.
Split the cake into two rounds and prick the base with a fork. 
Place the bottom layer on a serving plate and soak with half of the syrup.
 
Pile about one-third of the whipped cream over the base. 
Spoon over half the halved cherries. 
Place the top cake layer in position, prick with a fork and spoon the remaining syrup over. 
Cover the cake with the remaining cream. 
Press chocolate curls around the side of the cake. 
Decorate with the reserved whole cherries and chill for 1–2 hours before serving.
 
 

 


 

2 comments:

  1. selamat hari lahir. seronok tengok famili u. semoga terus dimurahkan rezeki, happy full of barokah.

    ReplyDelete
    Replies
    1. Amin.
      thank you so much for your kind words and doa
      xoxo

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