Ingredients
Chocolate cake
- 2 eggs
- 75 g coconut sugar
- 70 g cream cheese
- 2 tbsp milk
- 80 g spelt or wholemeal flour
- 80 g softened butter
- 40 g raw cocoa
- 1 tbsp baking powder
- 1/4 tbsp salt
- 200 g cherries pitted
Vanilla cream
- 400 g full cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla bean
- 200 g cherries for decoration
Servings: portions
Units:
Instructions
Chocolate cake
- Preheat the oven to 170˚C.
- Line the bottom of a 6” (15cm) springform pan with parchment paper, grease lightly and sprinkle with coconut flakes.
- Separate the eggs, beat the egg whites together with the sugar until stiff and set aside. Beat the egg yolks for 2-3 minutes, then add the butter, cream cheese and milk.
- Mix the dry ingredients (flour, raw cocoa, baking powder and salt) and combine with the liquid mixture.
- Carefully fold in the beaten egg white using a spoon and not an electric mixer (you want to keep the volume of the egg white and the air bubble that has formed - this makes the cake fluffy and soft). Add the cherries at the end.
- Pour the dough into the springform pan and bake for 35-40 minutes. Chill the cake for 10 minutes and take it out of the springform pan. Let it cool down completely and cut it into two equal parts.
Vanilla cream
- Once the cake has cooled down, cut it into 4 even slices. Arrange the slices on a plate and spread the cream evenly on each slice. Decorate with fresh cherries.
Assembling the cake
- In a bowl, combine the cream, vanilla bean and icing sugar and mix with a whisk until the cream thickens and remains lightly on a spoon.
What do you think?