Ingredient:
100 g dark chocolate
225 g butter
250 g sugar
5 Toneli Kids eggs
250 g flour
1 tablespoon baking powder
300 g cherries
1 tablespoon cocoa
1 pinch of salt
Pesmet fin
For syrup:
100 g sugar
150 ml of water
1 vial of vanilla essence
For decoration:
2 cubes of milk chocolate
100 g household chocolate
150 ml liquid cream
150 g red cherries and currants
Method of preparation:
For the syrup, caramelize the sugar and mix continuously. Quench the syrup with hot water and boil until the caramel dissolves and the syrup thickens. Remove the pot from the heat and add the essence.
Wash the cherries, clean them and let them drain in a strainer.
For the dough, melt the dark chocolate and butter in a bain-marie. Add the sugar and mix until it melts. Remove the bowl from the heat, leave the cream to cool and then incorporate the eggs one by one, mixing after each one. Add the sifted flour together with the salt, the cocoa powder and the baking powder and mix lightly with a spatula until the composition is homogeneous.
In the tray lined with baking paper, pour the dough into 2-3 layers, sprinkling on each layer cherries passed through the breadcrumbs. Bake the top in the preheated oven at 180 ° C for 35 minutes. Before removing it from the oven, make a test with the toothpick (it must come out clean from the well-baked top).
Remove the top from the pan after 5 minutes and sprinkle with syrup. Melt the chocolate and whipped cream in a bain-marie. After the countertop has cooled completely, spread the icing from the middle to the edges and decorate with cherries and chocolate flakes.
