This recipe, as well as the recipe for Chocolate Cake with Lemon Cream, was shared with me by Galina from Santiago de Chile, for which many thanks to her!
The cake turned out to be very, very tasty. Chocolate crust, excellent, delicate filling with a very rich taste.
The cream turns out to be gentle, but it keeps its shape well.
I made small changes to the recipe (for example, yeast should also be used in the cake, I did not add it, and did not regret it), but in general the recipe was unchanged.
Of course, instead of almonds, you can use other nuts, instead of cherries, another berry, but the taste will be completely different.
I used frozen pitted cherries, thawed them and drained all the liquid.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 2 eggs
  • 100 g butter
  • 120 g sugar
  • 20 g cocoa
  • 100 g flour
  • 2 tsp baking powder


  • 300 ml cream 33-35%
  • 100 g icing sugar (or sugar)
  • 50 g almonds
  • 250 g cherries
  • 50 g chocolate (dark or milk)


Cooking the dough.
Mix flour, cocoa and baking powder.

Add oil.

Add sugar.

Beat eggs.

Add eggs to dough.
Stir gently.

Baking tray (I used a 30 × 35 cm baking tray) grease with oil or cover with baking paper.
Put out the dough.

Put in an oven preheated to 180 degrees.
Bake for 15-20 minutes.
Cool the finished cake.

Cut a circle out of the cake, using a bowl with a capacity of about 1.2 liters as a stencil.

Set the circle aside.

Cover the bowl with cling film.

Cut out triangles from the remaining cake.
Put them in a bowl, repeating its shape.

Cooking cream.
Chop nuts.

Chop the chocolate finely.

Whip cream with powdered sugar.

Add nuts.

Add chocolate.

Add cherry.


Put the cream in a bowl of crust.

Cover with cut out circle.
Put in the refrigerator (not the freezer) for 6-8 hours.

Turn on a platter before serving, garnish as desired.

Enjoy your meal!

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