CookEat Recipe
Cherry and Peach Cocoa Cake
Cherries and peach pieces fill a moist cocoa cake made with natural yoghurt. The fruits are stoned and finely diced, then the baked mixture rests in its tin and may be served warm.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the cherry stones and chop the fruit into 5 mm pieces. Remove the peach stone and cut the flesh into 5 mm dice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 180 g natural yoghurt.
Step 4
Fold in 120 g cherries, 250 g peach.
Step 5
Combine 50 g cocoa, 140 g all purpose flour. Sift out cocoa lumps. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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