Ingredients for one cake
For the filling:
175 grams of cherries on juice, seedless (350 grams with juice)
10 ml of lemon juice
5 grams of cinnamon
15 grams of sugar syrup
10 grams of cornflour
For the chocolate icing:
175 grams of dark chocolate 60% in small pieces
90 grams of butter, cut into pieces
1 teaspoon sugar syrup
For the cake batter:
140 grams of sifted flour
30 grams of cocoa powder
1/2 teaspoon of salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
175 grams of butter, at room temperature
150 grams of cane sugar
2 teaspoons vanilla extract
3 large eggs
115 grams of buttermilk
150 grams of 60% dark chocolate, coarsely grated
* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist
Preparation time 60 minutes
First make the filling. Drain the cherries and collect the juice. Gently boil the juice in a pan, together with the lemon juice and the cinnamon. Stir the cornflour into a cup with cold water. Add the cornflour to the juice while stirring and keep stirring until it is a lightly bound sauce. Let cool a little and then add the cherries. Keep the cherry sauce in the fridge until use.
Preheat the oven to 180 degrees Celsius and place the grid on the second lowest level. Butter a large round spring form (the standard size). Cover the bottom with baking paper and butter that too.
For the cake batter: Mix the flour, cocoa, baking soda, baking powder and salt in a medium bowl. In a larger bowl, beat the butter with an electric beater until soft and fluffy. Stir in the sugars and vanilla, and then add the eggs one by one. Finally, mix the flour mixture with the buttermilk. Stir in the chocolate pieces. Spoon the dough into the spring form and bake it for about an hour.
Let it cool in the mold for 5 minutes and then turn it on a rack. Remove the baking paper. Allow the cake to cool completely.
Take the filling and cut the cooled cake horizontally with a sharp bread knife. Remove the top and sprinkle the parts with approximately 15ml Quadrupel. Brush the cake with the filling. Put the top on it again and let it cool completely.
Finally make the glaze. Mix the chocolate, butter and syrup in a pan over a low heat. Allow the mixture to cool until it is lukewarm, but still liquid. Stir in occasionally to keep it liquid.
Place the cake on a few pieces of baking paper. Coat the cake with the frosting, on top and on the sides. Let it cool completely until the glaze has solidified. Cut the cake into nice points and add the Breugem Quadrupel.