{"id":22134,"date":"2023-05-11T11:00:46","date_gmt":"2023-05-11T08:00:46","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=22134"},"modified":"2023-05-08T20:52:14","modified_gmt":"2023-05-08T17:52:14","slug":"sokolades-torte-ar-kirsu-pildijumu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/sokolades-torte-ar-kirsu-pildijumu\/","title":{"rendered":"Chocolate cake with cherry filling"},"content":{"rendered":"

I baked this cake for the birthday of my dear sister.
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Ingredients<\/h3>\n
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Ingredients for Sponge cakes (diameter 16 cm) <\/div>\n
6<\/span> <\/span> Eggs<\/span><\/div>\n
375<\/span> g<\/span> Courgette or Zucchini<\/span><\/div>\n
60<\/span> g<\/span> Coconut flour<\/span><\/div>\n
60<\/span> g<\/span> Cocoa<\/span><\/div>\n
60<\/span> g<\/span> Erythritol<\/span><\/div>\n
15<\/span> g<\/span> Malted linseed<\/span><\/div>\n
2<\/span> g<\/span> Xanthan gum<\/span><\/div>\n
12<\/span> g<\/span> Baking powder<\/span><\/div>\n
Salt, citric acid<\/span><\/div>\n
Ingredients for Cream<\/div>\n
750<\/span> g<\/span> Fresh cheese \"Ricotta\" (11%)<\/span><\/div>\n
500<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
100<\/span> g<\/span> Dark chocolate without sugar RED<\/span><\/div>\n
30<\/span> g<\/span> Cocoa (fat-free)<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for cherry filling<\/div>\n
800<\/span> g<\/span> Cherries (I used frozen)<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Syrup (with reserve)<\/div>\n
100<\/span> g<\/span> Hot water<\/span><\/div>\n
1<\/span> teak<\/span> Instant coffee<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Icing<\/div>\n
130<\/span> g<\/span> Milk (2%)<\/span><\/div>\n
100<\/span> g<\/span> Chocolate without sugar<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Cooking sponge cakes<\/div>\n
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Trauk\u0101 sajauc visas saus\u0101s sast\u0101vda\u013cas – kokosriekstu miltus, kakao, lins\u0113klas, ksant\u0101na sve\u0137us, cepamo pulveri.<\/p>\n<\/div>\n<\/div>\n

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Blend 4 egg yolks and zucchini into a homogeneous mass.<\/p>\n<\/div>\n<\/div>\n

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Add a pinch of citric acid and erythritol to the egg whites and whip them into a stiff foam.<\/p>\n<\/div>\n<\/div>\n

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Add the blended courgettes to the egg whites and mix carefully, stirring to one side and without lifting the spoon.<\/p>\n<\/div>\n<\/div>\n

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In two passes, carefully mix the mixed dry ingredients into the mixture (trying not to \"settle\" the egg whites too much).<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into a mold and placed it in an oven heated to 170-175 \u00b0C and baked for ~40-45 minutes. <\/p>\n<\/div>\n<\/div>\n

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Cool the biscuit and cut it into 3 equal rounds.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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The ingredients of the cream (curd and ricotta) must be at room temperature!<\/p>\n<\/div>\n<\/div>\n

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Add sweetener and cocoa to the culinary curd and whisk. Melt the chocolate in a hot water bath and add it to the curd mass. Mix everything.<\/p>\n<\/div>\n<\/div>\n

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Add the Ricotta and whip the cream with low speed. (don't get too excited by whisking too long). Fill the cream in a pastry bag.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cherry filling<\/div>\n
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Put the sweetened cherries in a saucepan and heat until the juice starts to stand out.<\/p>\n<\/div>\n<\/div>\n

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Add the cornstarch, mix and heat while stirring until the mixture starts to thicken. Remove, cool.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first sponge cake on the base, wrap a metal pastry ring around it, and place an acetate sheet inside.<\/p>\n<\/div>\n<\/div>\n

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Lightly soak the sponge cake with sweet coffee. Apply a layer of cream on it and build a \"border\" of cream along the edge. Put half of the cherry filling in the middle.<\/p>\n<\/div>\n<\/div>\n

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Place another biscuit on top and repeat the previous steps.<\/p>\n<\/div>\n<\/div>\n

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Put the third biscuit on top, spread it with cream, cover it with cling film and put it in the fridge overnight (at least for 6-8 hours).<\/p>\n<\/div>\n<\/div>\n

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In the morning, take the cake out of the refrigerator, remove the metal ring and the acetate mold, spread the cream on the sides and decorate to your liking. I covered it with chocolate icing and decorated it with fruits and berries.<\/p>\n<\/div>\n<\/div>\n

Preparation of icing<\/div>\n
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Heat the milk (do not boil).<\/p>\n<\/div>\n<\/div>\n

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Add the broken chocolate and melt while stirring.<\/p>\n<\/div>\n<\/div>\n

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Cool the glaze to ~ 30-33 degrees Celsius, pour it into a pastry bag and create a decoration with the effect of the run-down glaze. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":22137,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-22134","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/22134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=22134"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/22134\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/22137"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=22134"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=22134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}