How many cakes do you want to bake?
This gluten-free and vegan chocolate cherry butterfly is a real eye-catcher – moist, chocolatey, and wonderfully fruity all at once. The airy chocolate cake with KOMEKO KUCHENGLÜCK harmonizes perfectly with the sweet and tart cherries and fresh berries. Ideal for spring celebrations, birthdays, or as a colorful highlight on any coffee table.
#gluten-free
#vegan
#Spring
Ingredients
For the dough:
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150g dark chocolate
150g dark chocolate
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250 g
KOMEKO CAKE BLISS
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100g peeled, ground almonds
100g peeled, ground almonds
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125g sugar
125g sugar
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125 g cane sugar
125 g cane sugar
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2 tsp cocoa powder
2 tsp cocoa powder
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1
Packet of vanilla sugar
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1
Packet of cream of tartar baking powder
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0.5 tsp almond milk
0.5 tsp almond milk
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250 ml sunflower oil
250 ml sunflower oil
For the topping:
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700 g sour cherries
700 g sour cherries
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1 tbsp sugar
1 tbsp sugar
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35 g
KOMEKO CAKE BLISS
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6 g vegan gelling agent
6 g vegan gelling agent
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20g chopped pistachios
20g chopped pistachios
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200g mixed berries
200g mixed berries
preparation
- Melting chocolate:
Melt the chocolate in a warm water bath. Preheat the oven to 160°C (top and bottom heat) and lightly grease a springform pan (Ø 26 cm). - Prepare the dough:
Mix all ingredients in a mixing bowl, pour the batter into the pan and bake for 50 minutes. Then let it cool. - Prepare the topping:
Drain the cherries in a sieve, collecting the juice. Mix one-third of the juice with sugar,KOMEKO CAKE BLISSMix in the gelling agent. Bring the remaining juice to a boil, stir in the mixture, and simmer for 2 minutes. Remove from the heat, fold in the cherries, and spread over the cake. - Decorate:
Cut the cake in half, then make a slight diagonal cut on the straight side of each half (for the wings). Place the halves towards the center, arrange the cake pieces as antennae, and decorate with berries and pistachios.
