Velvet Noir Cherry Dream

Name: Velvet Noir Cherry Dream
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Cuisine: American
Ingredients: • 180 g plain biscuits (crushed); • 1 tbsp cocoa powder; • 125 g unsalted butter (melted); • 100 g ground walnuts; • 1 egg white; • 1 tbsp powdered sugar; • 125 g unsalted butter; • 200 g powdered sugar; • 300 g dark chocolate (70% cocoa); • 100 ml thick cream (sour cream or double cream); • 150 g all-purpose flour; • 1 tsp baking powder; • 5 eggs; • 500 g whipping cream; • 2 tbsp cocoa powder; • 2 packets gelatin (approx. 14 g total); • 600 g sour cherries (pitted, fresh or jarred); • 50 ml dark rum; 2 tbsp vanilla sugar

23 steps

Prep:50minCook:1h

An elegant, multi-layered delight combining a crunchy cocoa-walnut biscuit base, silky whipped cream with hints of dark chocolate, and a moist sponge made from rich 70% dark chocolate. Crowned with rum-soaked sour cherries and vanilla-kissed notes, this cake delivers a perfect balance of texture and flavor—decadent yet refined, bold yet delicate. A true showstopper for any celebration.

Updated at: Sat, 17 May 2025 22:04:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories727 kcal (36%)

Total Fat51 g (73%)

Carbs59.8 g (23%)

Sugars33.4 g (37%)

Protein12.4 g (25%)

Sodium300.2 mg (15%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

1. Prepare the Chocolate Sponge (Second Layer):

Step 1

Melt the butter with the powdered sugar on low heat. Set aside to cool slightly.

Step 2

Melt the chocolate separately using a bain-marie.

Step 3

Mix the butter mixture with the melted chocolate.

Step 4

Add eggs one by one, mixing well after each addition.

Step 5

Add the cream, then sift in flour and baking powder.

Step 6

Pour into a greased, lined medium pan and bake at low heat (about 160°C) for 45 minutes.

Step 7

Let cool in the pan, then remove carefully and set aside.

2. Prepare the Biscuit Base (First Layer):

Step 8

Crush biscuits and walnuts finely.

Step 9

Mix with cocoa powder, melted butter, and stiffly beaten egg white with 1 tbsp powdered sugar.

Step 10

Spread evenly in the same pan used for the sponge cake.

Step 11

Bake at medium heat (175°C) for 12–15 minutes.

Step 12

Let it cool in the pan.

3. Prepare the Cream Filling:

Step 13

Soak gelatin in cold water for 10 minutes, then gently melt (do not boil).

Step 14

Whip the cream until stiff, then slowly mix in the melted gelatin.

Step 15

Separate 1/4 of the cream and mix it with cocoa powder for the chocolate cream.

4. Prepare the Cherry Topping:

Step 16

Macerate the pitted cherries in rum and vanilla sugar for 20 minutes.

Step 17

Drain well and reserve for decoration.

5. Assemble the Cake:

Step 18

Spread the white whipped cream layer over the cooled biscuit base.

Step 19

Dot the cocoa cream randomly over the top.

Step 20

Chill slightly in the fridge to firm up (but not fully set).

Step 21

Carefully place the chocolate sponge layer on top.

Step 22

Decorate with the drained cherries.

Step 23

Chill in the fridge for 2–3 hours until completely set.

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Velvet Noir Cherry Dream

Nutrition balance score

Nutrition per serving

Ingredients

First Layer (Biscuit base):

Second Layer (Chocolate sponge):

Cream Filling:

Topping: