Mon Chéri Cake Recipe: A Decadent Delight for Praline Lovers

Mon Chéri Cake Recipe: A Decadent Delight for Praline Lovers 🍒✨

The Mon Chéri cake is a rich, indulgent dessert perfect for those who adore the luscious combination of chocolate, cherries, and pralines. A blend of moist chocolate sponge, tangy cherries, and creamy layers makes it a showstopper for any celebration. Let’s dive into this delightful recipe and learn how to create a cake that’s sure to impress your guests.

Ingredients

For the Base:

• 5 eggs (size M)
• 100 g sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 85 g wheat flour (type 405)
• 20 g cornstarch
• 35 g baking cocoa
• ½ tsp baking powder
• 100 g dark chocolate shavings

For the Filling:

• 1 jar of sour cherries (drained weight 350 g)
• 2 tbsp sugar
• 1 tbsp cornstarch
• 10 cherry pralines

For the Decoration:

• 600 g cream
• 3 packs of cream stiffener
• 2 packs of vanilla sugar
• 100 g chocolate shavings
• 6 cherries
• 6 cherry pralines

Instructions

Step 1: Prepare the Base

1. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Line a springform pan (Ø 26 cm) with baking paper.
2. Separate the eggs. Beat the egg whites with sugar until stiff peaks form. Gently fold in the egg yolks, vanilla extract, and salt.
3. Sift the flour, cornstarch, cocoa powder, and baking powder. Gradually fold into the egg mixture in three portions.
4. Fold in the chocolate shavings carefully. Pour the batter into the prepared pan and bake for about 25 minutes.
5. Once baked, allow the cake to cool on a wire rack.

Step 2: Make the Cherry Filling

1. Drain the sour cherries, reserving the juice.
2. In a small saucepan, mix 3 tablespoons of cherry juice with sugar and cornstarch until smooth.
3. Bring the remaining cherry juice to a boil, add the cornstarch mixture, and cook for 3 minutes, stirring continuously.
4. Stir in the cherries and chopped cherry pralines. Let the mixture cool.

Step 3: Assemble the Cake

1. Slice the cooled sponge cake horizontally into two layers. Place the first layer on a serving plate and secure it with a cake ring.
2. Spread the cherry filling evenly over the first layer. Top with the second layer of sponge cake.

Step 4: Decorate the Cake

1. Whip the cream with cream stiffener and vanilla sugar until stiff peaks form.
2. Spread the whipped cream over the top and sides of the cake. Decorate with chocolate shavings, cherries, and cherry pralines.
3. Chill for at least 2 hours before serving for the best flavor and texture.

FAQs: Common Questions About Making Mon Chéri Cake

Q: Can I use fresh cherries instead of canned ones?
A: Yes! If using fresh cherries, pit them and cook with a little water and sugar to create a syrup before following the recipe.

Q: What if my sponge cake doesn’t rise?
A: Ensure you beat the egg whites until stiff peaks form, and fold the dry ingredients gently to retain air in the batter.

Q: How do I avoid the whipped cream from melting?
A: Always chill your cream, bowl, and beaters before whipping. Use cream stiffener to maintain firmness.

Common Mistakes and How to Avoid Them

1. Overmixing the Batter: Overmixing deflates the air bubbles, resulting in a dense cake. Gently fold the ingredients.
2. Not Chilling the Cake: Allow the cake to set in the fridge for at least 2 hours for perfect slicing and flavor melding.
3. Uneven Layers: Use a serrated knife to slice the cake evenly for a professional look.

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