Eggless Cherry Chocolate Tart Cake … delicious dessert ideas now that cherries are flooding the market! With the summer heat almost unbearable, with the temperature hovering between 45°C- 47°C for days on end, it’s summer fruit like these that make the days bearable! Even better and kind of indulgent if you pair them with dessert!
Chocolate pairs beautifully with cherries and this quick eggless, part wholegrain dessert cake is quite delicious and very easy to make. The tart cake is something I bake quite often, this raised flan tart tin one of my best buys. I find it quite fascinating since it gives me a nice cavity to fill the cake with and the possibilities are many. My eggless cake always leaves the tin perfectly.
Say cherries and you have my attention! Take a look at the different kinds of desserts you can make with this bright and cheerful stone fruit. Cherries in season add a splash of colour and endless possibilities for desserts. The hotter it gets in the plains of North India, the juicier and sweeter the cherries get, the more inspired I feel.
Black Forest Gateau is an inspiration in itself and has led me to create so many versions of the German classic, like the Eggless Cherry Chocolate Cake Jelly Cake above and several more. Having a bottle of Kirsch or cherry brandy adds to the deliciousness.
For a non alcoholic version or if you don’t have cherry brandy on hand, a simple cherry juice works beautifully as well. All you need to do is simmer a handful of juicy red cherries in about half a cup water with a dash of sugar until soft. Strain out the juice, add a dash of lime and cool it. Get even more creative with it, add a little agar agar powder and voila, you have cherry jelly like the one I’ve used below or in the Eggless Chocolate Cherry Flower Cake here.
About this cake, I absolutely love how beautifully chocolate pairs with cherries here. I also love how hungrily my one bowl part wholewheat cake soaks up the generous glug of Kirsch {or a simple sugar syrup} giving you a really moist cake.
The tart cake is one I make quite often, and this tart tin was one of my best buys. It’s given me endless joy! I’ve had such a great time thinking up flavours and combinations and the result is always pleasing and ever so satisfying. I keep trying to pick a favourite but I think I love each one I make. Tart cakes look quite pretty as well, don’t you think?
That’s what I love about flavour pairings and desserts. You can always customise dessert for friends and family; it’s easy as easy can be. Whether it’s a black forest tart cake, a walnut/pecan orange nut cake, a tiramisu inspired one, raspberry chocolate, chocolate pistachio or then a seasonal favourite like saffron mango, there’s always something for everyone.
I love to soak the cake somewhat generously, sometimes just as it comes out of the oven which makes it all the more delicious. So there you go, so many flavours, so many combinations in this Raised Flan Tin which is the best baking tin ever! Do tell me if you try the recipe, and do tell me what your favourite flavour pairings are.
Please tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Cherry Chocolate Tart Cake
Equipment
- 1 Raised flan tart tin , Link above
- 3 Mixing Bowls
- 1 weighing scale
- 1 Electric hand beater
- 1 Oven
- 1 Cherry pitter
- 1 saucepan
- 1 spatula
- 1 balloon whisk
Ingredients
Eggless chocolate sponge
- 210 g buttermilk
- 35 g oil
- 15 g clarified butter/ghee
- 100 g castor sugar
- 15 g cocoa powder
- ½ tsp baking soda
- ¾ tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 50 g wholewheat flour/aata
- 115 g all purpose flour/maida
Cherry pie filling
- 250 g cherries pitted
- 1 tbsp cornflour
- 1 tbsp water
- 50 g sugar
- Juice of 1 lime
Chocolate ganache
- 100 g cream 25% fat
- 100 g 55% couverture chocolate
To moisten
- 35 ml Kirsch {cherry brandy} or simple sugar syrup for moistening
Garnish
- Fresh cherries, mint, edible flowers etc
Instructions
Eggless chocolate sponge
- Preheat the oven to 180℃.
- Lightly grease the tart cake tin with oil.
- In a large bowl, add all the ingredients and give them a good whisk. I use an electric whisk.
- Pour the batter into the tin and tap sharply to settle the batter. Bake for 30 minutes, until the tester comes out clean. Cool the cake and demold gently.
- Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.
Cherry pie filling
- Whisk everything together in a heavy bottom pan and gently simmer for about 5 minutes until thick and glossy and the cherries soften slightly but still hold shape. Strain the cherries out and reserve them in a bowl. Simmer the liquid until thick, then stir it back into the reserved cherries. Cool.
Chocolate Ganache
- Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.
Assemble
- Moisten the cake with Kirsch.
- Add the cherry pie filling into the indent. Pour over a layer of ganache to cover the cherries.
- Refrigerate the cake to set for 6 hours / overnight until the ganache is firm.
- Dust the top with cocoa powder and garnish with fresh cherries, mint, edible flowers etc.
