Delicate cherry marshmallow cake

Ingredients

Chocolate shortbread base

150 grams (5.3 ounces) all-purpose flour
20 grams (0.7 ounces) cocoa powder
125 grams (4.4 ounces) unsalted butter
75 grams (2.6 ounces) granulated sugar
10 grams (0.35 ounces) egg yolks

Cherry marshmallow

180 grams (6.35 ounces) cherry puree
130 grams (4.6 ounces) granulated sugar #1
180 grams (6.35 ounces) granulated sugar #2
20 grams (0.7 ounces) granulated sugar #3
70 grams (2.5 ounces) glucose syrup
4 grams (0.14 ounces) pectin
35 grams (1.2 ounces) egg whites
80 grams (2.8 ounces) water
20 grams (0.7 ounces) narsharab sauce
9 grams (0.32 ounces) agar

Cherry confit

180 grams (6.35 ounces) cherries
20 grams (0.7 ounces) narsharab sauce
50 grams (1.8 ounces) granulated sugar
2 grams (0.07 ounces) agar
3 grams (0.1 ounces) pectin
1 tsp (5 grams) lemon juice

Dark chocolate crème

75 grams (2.65 ounces) heavy cream (33%)
35 grams (1.25 ounces) milk
25 grams (0.9 ounces) egg yolks
15 grams (0.5 ounces) powdered sugar
80 grams (2.8 ounces) dark chocolate (60%)
8 grams (0.3 ounces) unsalted butter

Equipment

Mixing Bowls
Use multiple sizes to accommodate different quantities of ingredients.
Electric Mixer
This will make the whipping process much easier and faster.
Sieve
Helps keep your flour and cocoa lump-free.
Baking Ring Mold with Acetate Film
Essential for shaping and assembling your cake neatly.
Silicone Spatula
Great for scraping down the sides of bowls and getting every last bit of batter.
Saucepan
You'll need this for making the cherry confit and boiling syrups.

Instructions

Step 1

Preheat your oven to 160°C (320°F). Sift the flour and cocoa powder together. In a separate bowl, whip the butter with the granulated sugar until the mixture becomes light and fluffy. Add the egg yolks and mix well. Gradually incorporate the dry ingredients into the butter mixture and knead the dough until smooth.

Step 2

Place the dough between two sheets of parchment paper. Roll it out to your desired thickness and refrigerate for at least 30 minutes. Once chilled, transfer the dough to a baking sheet and bake for 15-20 minutes or until the edges are set and slightly golden. Allow it to cool completely. Ensure your butter is at room temperature for easier whipping.

Step 3

Defrost the cherries and blend them into a puree. Pass the puree through a sieve to remove any solids. You should have 180 grams (6.35 ounces) of smooth puree. In a small bowl, combine sugar #3 with the pectin. Heat the cherry puree in a saucepan until it starts to steam lightly. Add the sugar and pectin mixture and bring to a boil for 3 minutes. Remove from heat and refrigerate for 2 hours. Use a digital thermometer for accuracy when boiling.

Step 4

After chilling, whisk the cherry puree on medium speed for 3 minutes, gradually adding sugar #1. Once all the sugar is incorporated, increase the mixer to high speed and whip for an additional 5 minutes. In a separate saucepan, combine water, narsharab sauce, and agar. Bring to a boil. Simultaneously, measure out sugar #2 and glucose syrup. After 8 minutes of whipping the puree, add the egg whites and whip on high speed. As soon as the egg whites are incorporated, boil the syrup (water, sugar, glucose syrup) to 110°C (230°F). Continue cooking for another 4 to 5 minutes. Pour the syrup into the cherry puree mixture and whip for 2 more minutes. Having all your ingredients pre-measured will make the process smoother.

Step 5

For the cherry confit, defrost and halve the cherries. Place them in a saucepan with narsharab sauce over medium heat. Mix the sugar with pectin and agar in a small bowl. Once the cherries begin to steam, add the dry ingredients. Boil the mixture for 2 to 3 minutes, then stir in the lemon juice. Refrigerate the confit. For an enhanced flavor, add a splash of almond extract to the cherry confit.

Step 6

In another saucepan, bring the heavy cream and milk to a light steam. In a bowl, whisk the egg yolks with powdered sugar until light and pale. Gradually pour the warm milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Strain the mixture over the dark chocolate and stir until smooth. Add the butter and blend if necessary. Cover the surface with plastic wrap and refrigerate. Make sure to keep stirring the milk mixture to avoid scrambling the eggs.

Step 7

To assemble the cake, use a ring mold lined with acetate film. Spread a small amount of marshmallow at the base, followed by the shortbread base. Add a thin layer of marshmallow, creating a ring. Fill the ring with cherry confit and cover with another layer of marshmallow. Add a ring of chocolate crème. Repeat the layers if desired. Allow the cake to stabilize at room temperature for 2 to 3 hours, then refrigerate for 5 to 6 hours. Assembling the cake in a ring mold helps maintain its shape.

Step 8

For decoration, prepare an additional portion of marshmallow. Using a piping nozzle, decorate the cake with marshmallow and place the remaining cherry confit in the center. Let the cake sit at room temperature for a couple of hours before refrigerating again. Use a star tip nozzle for a beautiful decorative effect.

Step 9

After allowing the cake to set for the recommended time, your delicious cherry chocolate cake is ready to be enjoyed! For an extra touch, dust with cocoa powder or powdered sugar before serving.

Servings

Whether you're hosting a sophisticated dinner party or treating your family to a Sunday afternoon delight, this cherry chocolate pastry is a fantastic choice. Pair it with a scoop of vanilla ice cream to complement the rich and creamy elements of the dessert. Alternatively, a dollop of freshly whipped cream can add an airy texture that balances the dense shortbread base. To elevate the visual appeal, garnish your creation with a sprinkle of shaved chocolate and a few fresh cherries. If you really want to impress, serve each slice with a drizzle of warm cherry sauce on top. Don't forget a fine cup of espresso or a fragrant cup of herbal tea to round off this delightful culinary experience. Whether served warm or chilled, this pastry promises a sensational gastronomic journey that will leave your guests raving.

Variations

For those with dietary restrictions or preferences, making this cherry chocolate pastry gluten-free or vegan is entirely possible! To go gluten-free, simply substitute the regular flour with a gluten-free flour blend. Make sure to check the blend for any additional additives that might impact the texture or flavor of your pastry. For the shortbread base, use a brand of gluten-free baking powder that works well in creating a texture similar to regular flour. If you’re leaning towards a vegan version, use plant-based butter and an egg substitute such as a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for the shortbread base. For the chocolate crème, replace the cream with coconut cream and the butter with a plant-based alternative. Ensure your dark chocolate is dairy-free as well. With these tweaks, you can still achieve a rich and delicious cake!

Faq

Why do I need to use an acetate film in the ring mold?
The acetate film helps keep the pastry layers neat and prevents sticking when you remove the mold.
Can I substitute narsharab sauce with something else?
Yes, you can use cherry juice or water if narsharab sauce is not available.
What is the best way to ensure my marshmallow sets properly?
Make sure to whip the marshmallow mixture until it reaches stiff peaks and let it stabilize for the recommended 5-6 hours.
How can I prevent my chocolate crème from becoming grainy?
Ensure that you strain the mixture through a fine sieve and stir continuously while it cools slightly before adding the butter.
Any tips for cutting smooth slices?
Dip a sharp knife in hot water, wipe it dry, and use it to cut clean, precise slices.
Can I make any components of the pastry ahead of time?
Yes, you can prepare the cherry confit and the chocolate crème a day in advance and store them in the refrigerator.