Chocolate and cherry cake
A chocolate fondant filled with cherries and topped with a glossy cocoa icing, for chocolate lovers.
12 people
Easy
€€ - €€€
About 270 kcal per serving (estimate)
Préparation
Heat the pitted cherries with the sugar. Dissolve the cornstarch in the water, then add it to the cherries. Cook for a few minutes, stirring, until the mixture is thick and glossy. Leave to cool before incorporating it into the batter.
In a bowl (1.4 L Pouce Bowl), mix the cake mix, eggs, cherry mixture, and almond extract.
Grease the 3 L Cocotte and its cone with the melted butter. Pour the batter into it.
Cook for 15 minutes at 600 watts. Leave to cool outside the microwave.
To prepare the icing, mix the heavy cream, cocoa, powdered sugar, and chocolate chips, and cook for approximately 1 to 2 minutes (1 L Microplus Pitcher) at 600 watts. Stir and heat again if necessary. You should obtain a smooth, glossy icing.
Once the cake is cool, unmold it onto a serving dish and spread the icing over it.
Ustensiles
Ingrédients
- 600 g pitted cherries
- 80 g sugar
- 20 g cornstarch
- 60 ml water
- 435 g chocolate cake mix
- 2 eggs
- 1 tsp almond extract
- 2 tbsp melted butter
- Icing
- 125 ml whole liquid cream
- ½ tsp unsweetened cocoa powder
- 10 g icing sugar
- 85 g dark chocolate chips