These two unique cake recipes bring something special to the dessert table. One is a moist cherry-filled chocolate cake topped with a rich glaze, while the other is a luscious, creamy walnut and chocolate cake with a surprise-filled center. Both are perfect for holidays, celebrations, or when you simply want to impress.
Moist Chocolate Cherry Cake
Cream 2/3 cup (150 g) unsalted butter with 2/3 cup (150 g) sugar until light and fluffy. Add 5 egg yolks, one at a time, mixing well after each. Stir in 3 squares (about 3 oz) melted chocolate and 1 cup (100 g) finely ground walnuts. Beat 5 egg whites until stiff, fold them into the mixture along with 2 tablespoons all-purpose flour.
Pour the batter into a greased baking pan and arrange pitted sour cherries or sweet cherries over the top. Bake at 350°F (175°C) for about 30–35 minutes, or until done. Once baked, invert the cake to cool, then cover it with chocolate glaze.
Chocolate Glaze:
Melt 3.5 oz (100 g) chocolate with 1/2 cup milk, 1 tablespoon sugar, and 5 tablespoons (70 g) butter. Simmer briefly, cool slightly, and pour over the cake.
Moist and Creamy Walnut Chocolate Cake
For the cake base, beat 7 egg whites with 3/4 cup (150 g) powdered sugar until stiff. Add 5 egg yolks, 1 1/2 cups (150 g) ground walnuts, 1 teaspoon baking powder, 3 oz (85 g) melted chocolate, and 1/3 cup (50 g) all-purpose flour. Mix gently and pour into a greased 9- or 10-inch (24–26 cm) round cake pan. Bake at 350°F (175°C) until a toothpick comes out clean. Let it cool.
Once cool, slice off the top (“lid”) and hollow out the center of the cake. Crumble the removed cake and mix it with the filling.
Filling:
Mix 3/4 cup (150 g) powdered sugar with 1/2 cup (125 g) softened butter, stir in the rest of 7 oz (200 g) melted chocolate, 1 cup (250 ml) whipped cream, and 2 egg yolks. Combine well, then mix in the crumbled cake pieces. Fill the hollowed cake with this mixture and replace the lid.
Glaze:
Melt 3.5 oz (100 g) chocolate with 1/2 cup milk, 1 tablespoon butter, and a little sugar. Simmer, then cool slightly and pour over the cake.
Refrigerate before serving. Enjoy!
