Chocolate Cherry Cake "Pancho"

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Chocolate Cherry Cake "Pancho"

Ingredients

Farm fresh eggs - 6 pieces
Cocoa Powder - 4 tablespoons
Sugar - 3 cups
Wheat Flour - 2 cups
Meyer Lemon Juice - 1 teaspoon
Marinated cherries - 7.1 oz
Activated Baking Soda - 1.3 teaspoons
Nuts - 1 cup
Sour Cream - 28.2 oz
Liquid dark chocolate - 3.5 oz

Step by Step guide

Step 1

First, separate the egg whites from the yolks. Start beating the egg whites until stiff peaks form, gradually adding 2 cups of sugar while continuing to beat. Add the egg yolks one at a time and mix well. To the resulting mixture, add 4 tablespoons of cocoa powder and mix, then gradually incorporate 2 cups of sifted flour and beat again. Neutralize the baking soda with lemon juice and add it to the batter, mixing once more.

Step 2

Line a baking pan with parchment paper greased with butter, pour the batter into the pan, and bake in the oven at 356°F until ready.

Step 3

While our sponge cake is baking, let's make the cream! Pour the sour cream into a separate bowl, add 1 cup of sugar, and beat until the mixture becomes fluffy and airy. The cream is ready!

Step 4

Cut the cooled sponge cake into a round shape (if it is square). Cut off a 2 cm layer from the sponge cake, and cut the remaining part into cubes! Remove the pits from the cherries and soak the sponge cake with the remaining juice (if the sponge cake is very soft and tender, soak it with just a little juice, otherwise it will become watery; if it is a bit dry, then more juice is needed). Spread the cream on the layer, place the cherries on top, and sprinkle with nuts. Now, using the remaining pieces, create a second layer (slightly retreating from the edges to form a cone shape), dipping each piece in cream, adding cherries on top, and sprinkling with nuts, and repeat for a third layer. Pour the remaining cream over the entire cake and distribute it evenly.

Step 5

Melt the chocolate and place it in a piping bag or a plastic bag (after making a small hole in it) and drizzle the chocolate over the cake in thin lines, or however you prefer.