Sunday, 6 July 2014

Cherry Cube

Ohh wonderful! Truly chocolate, soft, mouth-watering - and - to my great surprise - it is not heavy and not extremely sweet :) frankly, it is its enormous advantage! 
This cake will wonderfully decorate your table and enrapture your guests. I do recommend.
Recipe, slightly changed, comes from this website.


Cocoa dough, part 1:

  • 3/4 glass of oil
  • 1/2 glass of water
  • 1 glass of sugar
  • 3 tablespoons of baking cocoa

Cocoa dough, part 2:
  • 5 egg yolks (room temperatured)
  • 5 egg whites(room temperatured)
  • 1/2 glass of white sugar
  • 1,5 glass of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda

Cherry cream:
  • 500ml of 36% cream, very cold (before using, put in in the freezer for around 15 minutes)
  • 800g of cherries (fresh or frozen)
  • 2 tablespoons of lemon juice
  • 5 tablespoons of sugar
  • 24g (=6 teaspoons =6 gelatin leaves) of powdered gelatin 

Chocolate frosting (ganache):
  • 125 ml of 36% cream
  • 125g of chocolate (I used 70% cocoa chocolate, but you can use half of milk and half of plain chocolate)

Additional ingredients:
  • Glacé cherries for decoration
  • 1/2 glass of cherry brandy or amaretto
  • whipped cream


  1. Put all the ingredients from part 1 in a pot. Start boiling, stir, till all the ingredients link and sugar melts. Turn off the heat and cool down.
While the first part is almost cooled down, time for part 2:
  1. Sieve the flour, baking powder and baking soda. Put aside.
  2. Take a rectangular baking pan (preferably 25x35cm). Put baking paper all over it.
  3. Take a mixer and its bowl, put egg whites inside and start beating (it will take 10 minutes). At the end of that time, gradually start adding sugar.
  4. Add egg yolks and mix, on a low rotation, till smooth.
  5. Add cooled down 'part 1' and stir precisely with a spatula or spoon. 
  6. Pour the dough into previously prepared baking pan.
  7. Bake for 35-45 minutes minutes in 180C. Preferably, as always - check if the cake is ready with a toothpick.
  8. Cool down in an open oven.
While the cake is cooling down, prepare the filling:

Cherry cream:
  1. Take a big pot, put cherries inside (no need to defrost frozen ones), add sugar, lemon juice and bring to boil.
  2. After that time, if there is too much cherry juice in your pot (especially from frozen cherries) take all of it out, so that only cherries remain in a pot.
  3. Take a blender and mix till smooth.
  4. Put gelatin in a glass, cover with hot, boiling water (just a little bit of boiling water, to cover the gelatin is enough) and keep stiring till the gelatin dissolves.
  5. Add to blended cherries and stir precisely. Let it cool down completely.
  6. Take a mixer with its (another ;) ) bowl, put 36% cream inside and beat till stiff (depends on mixer's power it will take between 5-10 minutes).
  7. In 3 parts, start adding cooled down cherry mixture. When done, put in the fridge for a while.


  1. Take a big piece of baking paper. 
  2. If the cake cooled down completely, cut into equal 2 pieces (the best way to do it is to use a thread).
  3. Put the first piece of cake on your baking paper. Lift it, and put it back in the baking pan.
  4. Here is a good time, to take alcohol and with a spoon, distribute it all over the piece of cake.
  5. Cover with cherry filling, put another piece of cake (add alcohol if desired) on it and the remaining part of the filling. 
  6. Put it in the fridge for around 15-20 minutes. During that time, prepare the chocolate frosting.

  1. Chop the chocolate into small pieces. 
  2. Put the cream in a pot, boil. Turn off the heat. Add chocolate and stir till it links and you receive a smooth frosting. Put aside for a while.

  1. Take the cake out from the fridge, distribute the frosting all over the top, and put back in the fridge for at least 20 minutes.
  2. After that time, decorate your cake with glacé cherries, distributing them quite far away from each other, so that you can cut equal cubes. It is also possible to put some whipped cream all over the cake and then, on it, a cherry, like here, in that recipe.
  3. Store in the fridge.
  4. Bon Appetit :)

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