Three layers, all different, all tasty. Chocolate sponge, lemon panna cotta and lots of cherries in jelly. The flavours come very well together. The texture changes in every bite coming from velvety soft sponge, through smooth, silky panna cotta to hard and shaky top. Something like simply but tricky. Something like complicated but easy. Enjoy!
spring pan ø 8 inch
- ½ cup + 1 teaspoon (120 g) softened butter
- ½ cup + 2 tablespoons (120 g) sugar
- 2 eggs
- ½ cup + 2 tablespoons (100 g) all purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
Lemon panna cotta:
- 4 tablespoons lemon juice (about 1 lemon)
- 2 tablespoon gelatine
- 1 ¼ cups (300 ml) whipping cream
- zest of 1 lemon
- ½ cup (100 g) sugar
- ¾ cup + 1 tablespoon (200ml) natural plain yoghurt
- 1 pound (450 g) fresh cherries
- 2 store bought cherry jellies
Line the bottom of the pan with parchment paper. Preheat oven to 350°F/175°C.
Chocolate cake: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in eggs, one at the time, mix together. Gradually add flour with cocoa powder and baking powder still mixing on medium speed. Add sour cream and vanilla, mix until combined. Spoon the batter into the prepared pan. Bake for 25 minutes (until the skewer inserted into center comes out clean). Cool in pan.
Make lemon panna cotta: place the gelatine in a small bowl and pour over lemon juice. Set aside for 10 minutes. Heat cream and sugar until hot (boiling). Remove from heat and add bloomed gelatine, mix until melt. In separated bowl mix together yoghurt with lemon zest. Stir in the cream mixture and mix until smooth. Pour the mixture over the chocolate cake and place to the fridge.
Remove pits from cherries trying to save the whole shape of fruit. Melt the jelly powder in boiling water using ¾ of the water amount suggested by the manufacturer. Cool slightly but do not let to set. Place cherries over the panna cotta layer and pour jelly over. Place to the fridge for overnight.
The next day remove cake from the fridge, remove from the pan. Place on a serving plate. Store in fridge.
Tags: cherries, chocolate, lemon, panna cotta.