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Print Recipe
Chocolate-Cherry Cake with Halva Recipe
Delicate, fragrant and unusual cake with a pronounced taste of cherry and halva. Dedicated to all sweet tooth! The cake is wonderful and has long been a favorite in our family.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Preparing products. The cake is dominated by the taste of halva and cherries, for this reason, halva use the one that you like, cherries can be used as fresh (the cake will be very fragrant), and frozen, cherries should be pitted. This time I have frozen cherries, it turned out very tasty. Sour cream cool.
    Preparing products.
The cake is dominated by the taste of halva and cherries, for this reason, halva use the one that you like, cherries can be used as fresh (the cake will be very fragrant), and frozen, cherries should be pitted.
This time I have frozen cherries, it turned out very tasty.
Sour cream cool.
  2. Prepare the base for the cream. Chocolate and halvah (200g.) crumble, put in a saucepan, pour the cream and put the pan on a moderate heat.
    Prepare the base for the cream.
Chocolate and halvah (200g.) crumble, put in a saucepan, pour the cream and put the pan on a moderate heat.
  3. Melt the mass until smooth, bring to a boil, but do not boil. The mass should be thick, in consistency, like sour cream. Remove from heat, cover with cling film and cool completely.
    Melt the mass until smooth, bring to a boil, but do not boil. The mass should be thick, in consistency, like sour cream.
Remove from heat, cover with cling film and cool completely.
  4. Preparing the dough. Beat eggs with sugar, add yogurt, vanilla sugar, mix well.
    Preparing the dough.
Beat eggs with sugar, add yogurt, vanilla sugar, mix well.
  5. Sift flour into a mixture with baking powder and cocoa, mix well. The dough should not be thick, in consistency, as the dough on pancakes. Gently stir in the dough cherry berries. If desired, cherry berries in the dough can not be immediately mixed, they can be decomposed into prepared cakes for baking and gently "push" them into the dough. I tend to mix cherries in the dough right away.
    Sift flour into a mixture with baking powder and cocoa, mix well. The dough should not be thick, in consistency, as the dough on pancakes.
Gently stir in the dough cherry berries.
If desired, cherry berries in the dough can not be immediately mixed, they can be decomposed into prepared cakes for baking and gently "push" them into the dough.
I tend to mix cherries in the dough right away.
  6. The finished dough is divided into 2-3 parts, it is better to 3, so the cake is better impregnated with cream. The dough is spread in a form oiled with butter or margarine, carefully distributing with a spoon.
    The finished dough is divided into 2-3 parts, it is better to 3, so the cake is better impregnated with cream.
The dough is spread in a form oiled with butter or margarine, carefully distributing with a spoon.
  7. Bake cakes in turn at 180 degrees 20-25 minutes each. Baking time may be less or more, depending on the oven. I have each cake is baked for 20 minutes. Ready to cool the cakes.
    Bake cakes in turn at 180 degrees 20-25 minutes each. Baking time may be less or more, depending on the oven.
I have each cake is baked for 20 minutes. Ready to cool the cakes.
  8. Preparing the cream. The prepared chocolate-milk mixture with halva is whipped until fluffy, add chilled sour cream, mix everything well and whisk again. Should get a thick cream.
    Preparing the cream.
The prepared chocolate-milk mixture with halva is whipped until fluffy, add chilled sour cream, mix everything well and whisk again. Should get a thick cream.
  9. Form the cake. Cakes neatly cut at the edges. Lubricate the cakes with cream and apply them to each other without crushing. Up and sides of the cake and grease with cream. Decorate the cake. The remaining paste (50 gr.) crumble and decorate up the cake, remaining pieces of cakes also crumble and decorate the sides of the cake. Cakes should soak cream, at least 8 hours, so the cake will taste better, but without impregnation, I must tell you, the cake is very tasty. Enjoy your tea!
    Form the cake.
Cakes neatly cut at the edges. Lubricate the cakes with cream and apply them to each other without crushing. Up and sides of the cake and grease with cream.
Decorate the cake.
The remaining paste (50 gr.) crumble and decorate up the cake, remaining pieces of cakes also crumble and decorate the sides of the cake.
Cakes should soak cream, at least 8 hours, so the cake will taste better, but without impregnation, I must tell you, the cake is very tasty.
Enjoy your tea!

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