Soft cakes, creamy ganache and sweet cherries are three compelling reasons for this pie!
It is necessary
- Cakes:
- - 300 g butter;
- - 150 g of white chocolate;
- - 6 large eggs;
- - 300 g of sugar;
- - 300 g of self-rising flour;
- - 265 g cherries.
- Ganache:
- - 300 g of white chocolate;
- - 375 ml heavy cream;
- - icing sugar for decoration.
Instructions
Step 1
Preheat the oven to 180 degrees and prepare two tins with a diameter of 25 cm for baking cakes: grease them with oil.
Step 2
Finely chop the butter, also chop the white chocolate. Combine them in a saucepan and put in a water bath. Wait for the ingredients to melt and mix until smooth. Let cool slightly.
Step 3
Beat the chocolate-butter mixture with the addition of sugar and eggs until smooth. Sift flour to the mixture and mix again with a mixer.
Step 4
Add cherries to the dough, which must first be pitted. If your berry is too ripe and juicy, then I recommend sprinkling it with starch to remove excess moisture! Stir the dough again and put into molds. Bake for about 25 minutes. Allow the prepared cakes to stand in the tins for 10 minutes, and then allow to cool completely on the wire rack.
Step 5
To prepare the ganache, break the white chocolate into pieces and mix with half the cream in a saucepan. Place the saucepan in a water bath and simmer over medium heat, stirring occasionally, until the chocolate has dissipated. Then combine with the rest of the cream and mix until smooth.
Step 6
Smear the cooled cakes with chocolate-creamy ganache and sprinkle the cake with powdered sugar!
