Raw chocolate and black cherry cake – Italian Cuisine

Raw chocolate and black cherry cake

No need to cook it, but 12 cherries are needed to make this cake very easy. It can be sweet, if you choose a 90% dark chocolate it can become almost bitter

Black cherry has only one name, and by definition it is the one in the white and blue syrup jar that we all ate at least once in a lifetime. For five generations and in over 100 countries around the world.

The most common way to use it is simply poured over ice cream, to generous spoonfuls, but theAmarena Fabbri it can also be cooked in sweet or savory recipes. In Lecce they put it in pasticciotti, in Naples over the zeppole. The perfect match? With chocolate, as in this recipe without gluten and without oven, designed by Chef in Shirt, easy and quick to prepare (but then need at least 3 hours in the refrigerator).

Ingredients for an 18 cm cake pan

12 black cherries of Amarena Fabbri
300 g of dark chocolate
200 g of fresh cream
20 g of bitter cocoa


Chop the chocolate and melt it in a bain-marie, then add the sieved bitter cocoa. Heat the cream and add the melted chocolate, then whisk until the mixture is well blended.

Place in a cake pan, then place the cherries, leaving half of them rise from the dough and let it set in the fridge for at least 3 hours. Decorate with cocoa powder.

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