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Sour Cherry and Chocolate Cake

  • 1 hour and 20 minutes
  • Medium
  • Desserts and Fruit
A real treat to cook seasonal fruit


  • lb butter
  • 6 oz sugar
  • 4 egg yolks
  • 4 ½ oz chopped toasted hazelnuts
  • 4 ½ oz dark chocolate, ground
  • ½ lb all-purpose flour
  • ½ package baking powder
  • 2 tablespoons Rum
  • 1 ½ lb dark cherries, pitted
  • 4 egg whites
  • butter
  • Kirsch (dry cherry liqueur)
  • chocolate glaze


Whisk together the butter, sugar and egg yolks until foamy. Add the hazelnuts, chocolate and flour, previously mixed with the yeast. Then add the rum and finally the sour cherries. Whip the egg whites, then fold into the mixture. Transfer everything to a buttered cake pan. Bake in a 400 °F oven for about 50 minutes. Unmold the cake and piece the top with a fork while it is still hot. Pour a little Kirsch on the cake and let cool. Warm up the frosting in a bain marie and then frost the cake.