Rub the butter well, pour the sugar syrup (115 g sugar and 5 ml of water to melt on the stove!) And mix vigorously. Add the egg yolks, flour mixed with baking powder, almonds and grated chocolate or cocoa powder. Whisk the egg whites with a pinch of salt, powdered sugar and lemon juice. Incorporate into the above composition and mix gently until all ingredients are homogeneous. Wallpaper the cake form with butter and flour or with a parchment sheet, turn the composition over and leave it to bake in the preheated oven for approx. 30 minutes. Remove the top from the mold and leave to cool.
Meanwhile, let the cherries drain and keep their juice. Whip the cream well with powdered sugar. After the gelatin has dissolved in cold water, put it on low heat, stirring constantly until it dissolves completely. Add to whipped cream and mix gently until well incorporated. Cut the cooled top in half, put a layer of whipped cream over the first sheet, sprinkle the cherries, cover with the second top, sprinkle with the remaining juice from the cherries and let it cool for 15 minutes.
Cover the cake with chocolate icing. I used the new Duo glaze from Dr. Oekter, fast and with a special effect. Good appetite!
Did you know that half a cup of raw cocoa contains only one gram of sugar? Unfortunately, the high temperature during processing and refining performed in order to produce different types of cocoa or chocolate destroys the micronutrients in cocoa beans, along with their health benefits. Therefore, it is very important that when we choose to use cocoa in our recipes, we use raw, unroasted cocoa powder. Raw cocoa powder is very rich in antioxidants, magnesium, vitamin C, chromium and many other nutrients that provide us with the daily vitamins we need. It is an excellent source of protein, fat, carbohydrates, fiber, iron, calcium, magnesium, vitamins B, C and E. Raw cocoa powder has 4 times more antioxidants than dark chocolate and 20 times more than blueberries. . Tip: If the cake is to be eaten by young children, I recommend replacing the cocoa powder with carob powder.