Eggless Cherry Chocolate Tart Cake
This Eggless Cherry Chocolate Tart Cake is a delicious and easy-to-make dessert perfect for hot summer days when cherries are abundant. The tart cake is one I make quite often, and this tart tin was one of my best buys.
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.