The combination of chocolate and cherries is a win win… the chocolate cherry crumb cake makes an amazing snack, perfect for any time of the day! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
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First thing to do is cut the almonds into strips, in this way. I’m using ripe, juicy cherries, but not overripe: remove the stems and the pits. I’ve toasted the almonds, as you can see. Remove the almonds from the pan as soon as they turn golden brown, or the residual heat may burn them. For the cake layer, take a stand mixer fitted with the whisk attachment and combine the softened butter and the raw sugar, and beat until the mixture is fluffy and creamy, then add 3 eggs at room temperature, the remaining sugar and the almond meal. Stop the mixer to scrape down the sides of the bowl. As you can see, the mixture is smooth and creamy: now mix the dark chocolate, that I melted in a double boiler, with the warm heavy cream. Turn on the mixer and beat in the chocolate and cream mixture; make sure it’s not hotter than 95°F (35°C) or it will melt the butter.
The mixture is well blended, now add the dry ingredients: cake flour, unsweetened cocoa powder and baking powder through a sieve. Stir to blend and the cake batter is ready. Take a baking pan, 8 inches (20 cm) wide by 12 inches (30 cm) long, lined with parchment paper, fill with the batter and spread it evenly. It should have a muffin-like consistency. Arrange the cherries evenly on top of the batter. And sprinkle with the almonds. Now move on to the top layer.
In a food processor with the metal blade, combine: the almond meal, the cake flour, the unsweetened cocoa powder, the raw sugar and the butter, cold from the fridge; cut into pieces and process; lastly, a good pinch of salt. Initially it will look like a powder, then pulse until coarse crumbs form, otherwise start and stop the mixer a few times. Don’t overprocess the mixture or it will become creamy.
Here’s my crumb mixture! Sprinkle over the cherries, but touch it as least as possible, to keep the butter from melting. Bake in a preheated static oven at 350°F (180°C) for 1 hour. While it’s baking, let’s see together the ingredients needed for this recipe.
Ingredients
for an 8×12-inch (20×30 cm) baking pan
– 1 ⅕ sticks (135 g) of softened butter
– ⅔ cup (125 g) of white sugar
– ⅕ cup (50 g) of raw sugar
– ⅓ cup (35 g) of almond meal
– 3 medium eggs
– 2,6 oz (75 g) of dark chocolate
– ½ cup (115 ml) of heavy cream
– just over 1 cup (135 g) of cake flour
– 5 ½ tbsp (30 g) of unsweetened cocoa powder
– ¾ tbsp (10 g) of baking powder
– 4 ¾ cups (600 g) of cherries
– just under ½ cup (60 g) of almonds
For the crumb topping
– just under ½ cup (50 g) of cake flour
– 4 ⅔ tbsp (25 g) of unsweetened cocoa powder
– ⅔ cup (75 g) of almond meal
– ⅓ cup (75 g) of raw sugar
– ⅔ stick (75 g) of cold butter
– 1 good pinch of salt