Indulge in the luxurious taste of this Dark Cherry Cake, a rich and decadent dessert that showcases the vibrant tang of fresh sour cherries enveloped in a delicate, buttery crust. The cake’s heart is a sumptuous blend of dark chocolate, creamy butter, and ground almonds, subtly spiced with cinnamon and lemon zest for an exquisite flavor depth. This culinary masterpiece is a perfect balance of textures and tastes, making it an unforgettable treat for all occasions.
Why You’ll Love This:
The uniqueness of this Dark Cherry Cake lies in its sophisticated combination of flavors. The bitterness of the dark chocolate perfectly complements the tartness of the sour cherries, while the almond base adds a nutty, comforting undertone. The addition of cinnamon and lemon zest brings a warm, aromatic quality that ties all the components together beautifully. This cake is a testament to the harmony that can be achieved when contrasting flavors are skillfully blended.
Perfect Occasion:
This cake is an ideal choice for celebratory events, from birthday parties to festive holiday gatherings. It’s also a wonderful way to make the most of cherry season, offering a delightful way to enjoy these seasonal fruits in a baked masterpiece. Whether served as a sophisticated dessert at a dinner party or enjoyed as a luxurious treat with afternoon tea, this Dark Cherry Cake is sure to impress.
Decoration Tips:
For an elegant presentation, dust the cooled cake with powdered sugar to add a touch of sweetness and visual appeal. Garnishing with fresh cherries and a few sprigs of mint can enhance its appearance, adding a splash of color and freshness. To make it even more decadent, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
For the Shortcrust Pastry:
- 375g flour
- 190g cold butter
- 130g powdered sugar
- 1 egg yolk mixed with 1 tablespoon of milk
For the Topping:
- 300g dark chocolate
- 300g soft butter
- 325g sugar, divided
- 9 egg yolks
- A pinch of salt
- Zest of 1 unwaxed lemon
- 1 teaspoon ground cinnamon
- 300g ground almonds
- 225g flour
- 9 egg whites
- 900g fresh sour cherries, pitted
Instructions:
- For the pastry, mix all ingredients in a bowl until a firm dough forms. Wrap in plastic wrap and chill in the refrigerator for 2 hours.
- Prepare the topping by washing and pitting the cherries. Finely grate the dark chocolate. Cream the soft butter with 175g of sugar, then gradually incorporate the egg yolks. Mix in the salt, lemon zest, cinnamon, almonds, and flour.
- Beat the egg whites until stiff, gradually adding the remaining sugar until smooth and firm. Gently fold the meringue into the butter-egg mixture, then stir in the grated chocolate.
- Preheat the oven to 200°C (392°F). Line a high-sided baking sheet with parchment paper. Roll out the pastry on a floured surface to fit the sheet, lay it in the tray, and prick the bottom several times with a fork.
- Spread half of the almond mixture over the pastry base. Distribute the cherries evenly on top, then cover with the remaining almond mixture and smooth the surface.
- Bake in the preheated oven for 60 minutes. Remove the tray and let the cake cool. Dust the cooled cherry cake with powdered sugar and cut into pieces.
Enjoy this Dark Cherry Cake, a celebration of rich flavors and luxurious textures, perfect for any occasion that calls for a special dessert.
