Chokolade Cherry Cake
Chokolade og kirsebær er en kamp lavet i godteri himlen. Et strejf af kirsch – brandy lavet af kirsebær – forbedrer påfyldningen til en mere udtalt kirsebærsmag.
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Chokolade og kirsebær er en kamp lavet i godteri himlen. Et strejf af kirsch – brandy lavet af kirsebær – forbedrer påfyldningen til en mere udtalt kirsebærsmag.
Forbered
portioner
Connor
27.04.2023 @ 15:06
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English for better understanding.
“Chocolate and cherries are a match made in candy heaven. A touch of kirsch – brandy made from cherries – enhances the filling for a more pronounced cherry flavor. 2 hours 40 minutes 12 Total time Prepare portions Ingredients 2 1/4 cups sugar 2 tablespoons kirsch 1 tablespoon cornstarch 1 1/2 pounds frozen black cherries (about 3 1/3 cups) 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans 1/2 cup Dutch process cocoa powder, sifted, plus more for pans 1/2 cup hot water 1/2 cup sour cream 3 ounces chopped dark chocolate (1/2 cup), melted and cooled slightly 1 1/2 cups cake flour (not self-rising), sifted 3/4 teaspoon baking powder 1/2 teaspoon coarse salt 3 large eggs 2 teaspoons vanilla extract 1 1/2 cups heavy cream 1 teaspoon gelatin Directions 1. Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and some juice. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat and let cool to room temperature. 2. Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment. 3. Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking powder, and salt in another medium bowl. 4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined. Fold in 1 1/