A wonderful cake for Santa and more! Sweets for Santa
Ingredients 12 servings :
2 eggs
125 ml oil
250 ml yoghurt
125 ml ready brewed coffee
250 g flour
50 g cocoa
150 g sugar
1 sachet baking powder
a pinch of salt
300 ml liquid whipped cream
200 g bitter chocolate (55% cocoa)
200 ml whipped cream
250 g white chocolate
cherries (according to preference)
2-3 lg dark chocolate cream
preparation method :
The pastry:
In a bowl, mix the eggs with the oil, yoghurt and brewed and cooled coffee. Mix the remaining dry ingredients well then fold into the liquid mixture, mixing well until smooth. Line a baking tray with baking paper and pour in the mixture. Bake in a preheated oven at 180 degrees C for about 40-45 minutes (until it passes the toothpick test). Remove from the oven and leave to cool.
Dark chocolate cream:
In a kettle, place liquid whipped cream and broken chocolate pieces. Bring to the boil and stir well until all the chocolate is melted and smooth. Chill for at least 30 minutes, then mix until fluffy and changing colour.
White chocolate cream:
Heat whipping cream together with broken chocolate pieces and mix until melted and smooth. Refrigerate for at least 30 minutes, then mix well until you get a thick, fluffy cream. Remove as many of the pips from the sour cherries as you like and set aside, keeping some of the cherries whole.
Assemble the cake:
Cut the pastry in half. Place one side on a platter, spread with dark chocolate cream (keep 2-3 tablespoons of the cream), place the pitted cherries on top of the cream and refrigerate for 30 minutes. Remove from the fridge and top with white chocolate cream and refrigerate again. Remove and place the pastry on top of the white cream and spread the reserved dark chocolate cream on top. Garnish with whole cherries, portion and serve. Enjoy your meal!
