Basque chocolate and cherry cake

Basque chocolate and cherry cake

I had discovered the Basque cake a few years ago. It’s a delicious cake. We find this cake either with cream or with black cherry jam. I admit that I have a slight preference for the latter. I like the combination of fruit and dough.
And then, there are other Basque cakes, a little less traditional. And that I love! So of course, there will always be someone to say that it’s no longer a Basque cake… I prefer to let it be said.
So I chose to make a cocoa paste. And then, I chose to make a cherry confit. I would have had good cherries, I would certainly have been tempted by them. But the season is short, so it’s easier to use frozen fruit. The sour cherries were close at hand.
More tangy than cherries, morello cherries are really very pleasant in this cake. If you like low sugar cakes, this one should appeal to you. It will be perfect to end the meal or at tea time.

Preparing this cake is very simple. The dough is made in a few minutes in a robot. On the other hand, it is necessary to let it rest in a cool place to be able to work it easily. Fill a circle with dough, cover with confit and place the rest of the spread dough on top.
The result is delicious.

Basque chocolate and cherry cake:

Cherry confit:

450 g defrosted morello cherries
150 + 25g brown sugar
2 heaped ccs of Vitpris

Place the Morello cherries and 150 g of sugar in a saucepan and bring to the boil.
Simmer for a few minutes, then give the soup plunger a shot. There should be pieces left.
Mix the remaining sugar and Vitpris, then pour over the cherries. Mix and cook for a few minutes.

Let cool.

Cocoa paste:

200g soft butter
150 g fine sugar
2 egg yolks
1 egg
270g flour
30g bitter cocoa
1/2 tsp baking powder
1 pinch of salt

In the robot, mix the soft butter and the sugar.
Add the yolks and the egg and mix for a few minutes.

Combine flour, cocoa, baking powder and salt.
Add to batter and mix briefly.

Film and reserve this dough in the fridge for about 45 minutes.

Preheat the oven to 180°C.

Take the dough out of the fridge and roll out 2/3 on a lightly floured work surface.
Fill a circle of 24 cm. Trim the excess, but leave the edges slightly overhanging.

Pour the confit over the dough.

Roll out the rest of the dough.
Lightly moisten the edges of the dough, then lay on top. First adhere the two pastes with your fingertips, then with a rolling pin.

Brush the top of the cake with a little milk.

Bake for about 35/40 minutes.
Allow to cool before uncirculating.

Basque chocolate and cherry cake

To finish: if you don’t want to make morello cherry confit, just buy a jar of cherry jam. I advise you to choose it low in sugar.

Of course, when the cherries are on the stalls, we can use them.

Vitpris (I have no partnership with this product!) is fruit pectin. It allows to have thicker jams. It is necessary for this confit. Without it, it would be far too liquid. With 2 cc rounded, it is not very firm, but it is enough for me. If you wish, you can add a little more.
And if not, you can also use a jam sugar. The whole thing is that the jam holds together enough.

I advise you to use a circle. This is how the result is best. Failing that, a pie pan will also do the trick.

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