What inspire me to create this dessert is because of certain ingredients not found in my kitchen. It is also very expensive to purchase such as whipping cream and cheese. So I had to use my creative juice to come up with alternative frosting without costing too much and using ingredients that are easily to come by.
That’s where Cherry Chocolate Cake Dessert was born. This is a assemble of Chocolate Moist Cake, Chocolate Pastry Cream and Pitted Cherries.
You can watch the video by clicking the Youtube link below:-
It is very cheap and all the ingredients are easily available except of course for the cherries. Surprising I found cans of pitted cherries sold cheaply at Bake With Me. A local shop that specialized in selling baking and cooking ingredients located at Lintas Square.
This dessert is the most delicious I have ever tasted. It has that Black forest cake goodness with an extra chocolaty taste to it.
Ingredient
1 can of pitted cherries
1/3 cup cherries juice
2 tsp of corn flour
Method
Drain the can of pitted cherries and save 1/3 cup of its juices.
Mix the juice with 2 tsp of cornflour.
Pour the mixture into the pot with the cherries.
Boil them with low heat while stirring constantly.
Lift from heat when the sauce has thickened.
Chocolate Pastry CreamIngredient
2 egg yolks
1 egg
¼ cups of cornflour
2 cups of milk
200g cooking chocolate
Method
Heat up the milk until simmering
Beat eggs with cornflour
Pour a little hot milk into the egg stirring constantly. Add a little milk each time until all have been mixed in.
Put the mixture back to boil with low flame.
Keep stirring until the custard thickened.
Lift off the flame and quickly add in chopped chocolate.
Cooling period for this custard is not necessary.
Bake the Chocolate Moist Cake (click for recipe) and cut the cake into slices.
- Assembling the cake
- Line the glass bowl with half the cake.
- Top with chocolate custard and cherries
- Repeat again for the other half.
- Use the cherries to decorate the cake
- Chill the dessert overnight.
Chilling the dessert overnight will help the custard to firm up. In my first attempt I was using a glass dish that was a little too large for the dessert. This dessert should be served like a trifle using a glass bowl. In my opinion this is a healthy cake, no butter and less sugar yet still so much delicious.
