Chocolate Cherry Cake
Schoko-Kirsch-Torte
Sour cherries baked into a cocoa sponge, covered in mascarpone cream and flicked with dark chocolate.
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Original recipe: 12 slices · 24 × 24 cm
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Method
Notes
- It lands somewhere between a Black Forest gateau and a Donauwelle, but is much faster than either.
- A round 26 cm tin works instead of the square 24×24 cm one — the areas are near enough identical.
- Whip the cream properly stiff before folding in the mascarpone, or the topping will not hold its shape.
Adapted from Gezuckertes Glück. Original: /sample/chocolate-cherry-cake/source Translated from German.
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