How to make a lion cake, cherry, and chocolate desert


How to make a lion cake, cherry, and chocolate desert
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How to make a lion cake, cherry, and chocolate desert

 

How to make a lion cake, cherry, and chocolate desert

One day before.

Add 750 ml of cream and baking chocolate into a cooking pot and put the pot on medium heat. Stir occasionally. When chocolate melts a little, stir all the time with an electric mixer. Slowly bring the mixture to the boiling point. Stop mixing and put the mixture of the stove after about two to three minutes of boiling. Set aside to cool and refrigerate overnight.

Next day.

Divide egg whites and egg yolks. Beat egg whites firmly.

Add sugar, vanilla sugar, and water to egg yolks and mix.

In separate bowl mix flour, cocoa powder, corn starch, and baking powder. Add the dry mixture to egg yolk mixture and mix with a whisk. Slowly add beaten egg whites and gently mix. Grease 26 cm (10,2 inch) round baking dish with butter and sprinkle it with a little flower. Fill the baking pan with batter and bake in 175 degrees C (342 F) oven for around 30 minutes or until it is baked. When the cake is baked, cool it and split the cake into 3 layers.

Drain sour cherries into a cooking pot. In a separate cup, mix cornstarch with a little cherry liquid. Heat the rest of the liquid in a cooking pot until boiling point. Add cornstarch mixture and sugar into boiling liquid and stir until the sauce starts to boil again. Take it off the stove and wait for a few minutes until it cools down a little. Add cherries to the sauce and mix. Spread the mixture on the first cake layer and cover with the second layer.

Take the chocolate cream sauce out of the fridge and mix it with an electric mixture until you get a firm mixture. Spread it on the second layer and cover it with the third layer.

For the lion face

Melt chocolate and butter on shallow heat. Shape lion face on baking paper and refrigerate it until the chocolate hardens.

Mix 100ml of cream and add a little yellow baking color if you want.

Put chocolate lion shape face out of the fridge, put it on top of the cake. Fill the face with a yellow cream mixture and the rest of the face with chocolate and cream mixture. Also, decorate the side of the cake with chocolate cream mixture.

Ingredients

Cherry sauce
5 1/4 tbsp Corn Starch, For The Cherry Sauce
2 tbsp Sugar, For Cherry Sauce
17,6 oz, 500 g Canned Sour Cherries, Solids And Liquid

Cake
10,5 oz, 300 g Baking Chocolate
1/2 cup Whipping Cream, For Yellow Coloured Cream
3 1/4 cup Whipping Cream, For Brown Coloured Cream
1 tsp Baking Powder
3,5 oz, 100 g Cornstarch
3,5 oz, 100 g White Flour
4 tbsp Cocoa Powder
1 tsp Vanilla extract
2/3 cup Sugar
4 tbsp Water, Lukewarm
4 Large Eggs

For the chocolate lion face
3,5 oz, 100 g Baking Chocolate
1 tbsp Butter

How to make a lion cake, cherry, and chocolate desert

Total Time1 d
Course: Dessert
Keyword: cherry, chocolate, lion, lion face, plum cake, sour
Servings: 12 pieces

Ingredients

Sour cherry sauce

  • 5 tbsp corn starch
  • 2 tbsp sugar
  • 17,6 oz sour cherries, canned 500g

Cake

  • 10,5 oz baking chocolate or chocolate chips 300g
  • 1,2 cup cream for yellow cream mixture
  • 3 1/2 cup cream for brown cream mixture
  • 1 tsp baking powder
  • 3.5 oz corn starch 100g
  • 3.5 oz white flour 100g
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2/3 cup sugar
  • 4 tbsp luke warm water
  • 4 large eggs

Chocolate lion face

  • 3,5 oz baking chocolate or chocolate chips 100g
  • 1 tbsp butter

Instructions

  • One day before:
    Add 750 ml of cream and baking chocolate into a cooking pot and put the pot on medium heat. Stir occasionally. When chocolate melts a little, stir all the time with an electric mixer. Slowly bring the mixture to the boiling point. Stop mixing and put the mixture of the stove after about two to three minutes of boiling. Set aside to cool and refrigerate overn
  • Next day:
    Divide egg whites and egg yolks. Beat egg whites firmly.
    Add sugar, vanilla sugar, and water to egg yolks and mix.
    In separate bowl mix flour, cocoa powder, corn starch, and baking powder. Add the dry mixture to egg yolk mixture and mix with a whisk. Slowly add beaten egg whites and gently mix. Grease 26 cm (10,2 inch) round baking dish with butter and sprinkle it with a little flower. Fill the baking pan with batter and bake in 175 degrees C (342 F) oven for around 30 minutes or until it is baked. When the cake is baked, cool it and split the cake into 3 layers.
  • Drain sour cherries into a cooking pot. In a separate cup, mix cornstarch with a little cherry liquid. Heat the rest of the liquid in a cooking pot until boiling point. Add cornstarch mixture and sugar into boiling liquid and stir until the sauce starts to boil again. Take it off the stove and wait for a few minutes until it cools down a little. Add cherries to the sauce and mix. Spread the mixture on the first cake layer and cover with the second layer.
  • Take the chocolate cream sauce out of the fridge and mix it with an electric mixture until you get a firm mixture. Spread it on the second layer and cover it with the third layer.
  • For the lion face:
    Melt chocolate and butter on shallow heat. Shape lion face on baking paper and refrigerate it until the chocolate hardens.
    Mix 100ml of cream and add a little yellow baking color if you want.
    Put chocolate lion shape face out of the fridge, put it on top of the cake. Fill the face with a yellow cream mixture and the rest of the face with chocolate and cream mixture. Also, decorate the side of the cake with chocolate cream mixture.

Rok Jurca

I am a kind of person that would sneak a taste out of grandma’s pot when I was barely tall enough to reach it. I grew up in kitchens full of love and liveliness and have spent my whole live learning, experimenting and succeeding in the art of cooking. At Pro Family Chef, every day is an opportunity for a new meal and a brand new flavor. I created this website to connect people that love to cook, with the products designed to make their cooking easier, hassle-free and rewarding every time.

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