The chocolate cherry bomb cake is a delicious dessert that combines milk chocolate’s strong taste with the cherries’ sour taste.
In this recipe for baking powder, I used “PANEANGELI, ” which is widely used in Italy. I must say that it is my favorite. I usually do not use yeast to make sponge cake because I beat the eggs to form a frothy and air-filled compound.
♫︎♫︎ Hello, daddy. Hello, mom.
I’m your ch-ch-ch-cherry bomb!
Hello world! I’m your wild girl.
I’m your ch-ch-ch-cherry bomb!… ♫︎♫︎
Do you remember this song sung by The Runaways? I like listening to the radio while I prepare something in the kitchen.
Today, my daughter wanted a cherry cake. Since my husband had bought cherries, I thought of making a chocolate cherry cake.
When I enter the kitchen, I enter my kingdom. First, I prepare all the utensils I need. Out of my special baking drawer, I take out my very precise balance scale and then the ingredients.
I turn on the radio, tune it into a channel where I can hear beautiful music, and start composing my little creations.
Music relaxes me, especially when I hear songs from the past, especially those that have remained in my heart and that bind me to distant memories. Well, what can I say? I’m happy!
Chocolate Cherry Bomb Cake
Description
Ingredients
Instructions
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Melt the butter with the chocolate in a bain-marie until a shiny and homogeneous compost is obtained.
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Beat the eggs with sugar, salt, and vanilla seeds until a frothy compost is obtained.
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Add and mix the melted chocolate.
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Add the sifted flour with 1/2 teaspoon of PANEANGELI and stir with a spatula from top to bottom.
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Add the pitted cherries and cut into small pieces to the compost, and mix everything.
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Pour the compost inside a six 1/2-inch hinged mold, buttered and floured.
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Bake the cake in the oven at 180°C (356°F) for about 45 minutes.
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Leave to cool and sprinkle with icing sugar before serving.
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