Homemade Chocolate Cherry Walnut Cake
There’s something truly magical about a dessert that requires no baking yet delivers rich, decadent flavors. This Chocolate Cherry Walnut Cake is exactly that – a show-stopping treat that comes together in just minutes but tastes like you spent hours in the kitchen. Perfect for Easter gatherings or any occasion when you need an impressive dessert without turning on the oven.

Easter Kraffin: A Delightful Holiday Bread Recipe
Easter Kraffin: A Delightful Holiday Bread Recipe
Ingredients
For the Cake Base:
400g (14 oz) plain cookies or graham crackers
120g (½ cup) granulated sugar
30g (¼ cup) unsweetened cocoa powder
200ml (¾ cup + 1 tablespoon) milk
1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
Zest of ⅓ orange
70g (5 tablespoons) butter
90g (¾ cup) walnuts, chopped
100g (3.5 oz) pitted cherries (fresh or frozen)
For the Chocolate Glaze:
170g (6 oz) dark chocolate
20ml (4 teaspoons) vegetable oil
30g (¼ cup) walnuts, chopped for garnish
Instructions
Step 1: Prepare the Base Mixture
In a medium saucepan, combine the sugar, cocoa powder, milk, and vanilla sugar.
Place over medium heat and bring to a boil while stirring constantly to prevent burning.
Once the mixture comes to a boil, remove from heat.
Step 2: Add Flavor Components
Add the orange zest to the hot cocoa mixture and stir to incorporate.
Add the butter and stir until completely melted and the mixture is smooth.
Allow the mixture to cool slightly for about 2-3 minutes.
Step 3: Prepare the Cake
Coarsely crush the cookies by placing them in a plastic bag and breaking them with a rolling pin, or pulse briefly in a food processor (don’t reduce to crumbs).
Chop the walnuts into medium-sized pieces.
Add the crushed cookies, chopped walnuts, and pitted cherries to the chocolate mixture.
Gently fold everything together until the cookies are completely coated with the chocolate mixture.
Step 4: Shape and Chill
Line a square or rectangular dish (approximately 8×8 inches) with parchment paper, allowing some overhang for easy removal.
Transfer the mixture to the prepared dish and press it down firmly with a spatula to create an even surface.
Refrigerate for 2-3 hours until completely set and firm.
Step 5: Prepare the Chocolate Glaze
When the cake base is set, prepare the chocolate glaze.
Break the dark chocolate into small pieces and place in a heatproof bowl.
Add the vegetable oil to the chocolate.
Melt the chocolate using a double boiler or in the microwave at 50% power in 30-second intervals, stirring between each interval until smooth.
Step 6: Finish and Garnish
Pour the melted chocolate over the chilled cake base, spreading it evenly with a spatula.
Immediately sprinkle the chopped walnuts over the top before the chocolate sets.
Return to the refrigerator until the chocolate glaze is completely set, about 30 minutes.
Step 7: Serve
Once set, lift the cake out of the dish using the parchment paper overhang.
Using a sharp knife dipped in hot water and wiped dry, cut into triangular pieces or squares.
Serve chilled for the best texture and flavor.
Nutritional Information
Per Serving (based on 12 slices):

Calories: 310
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 15mg
Sodium: 120mg
Total Carbohydrates: 35g
Dietary Fiber: 3g
Sugars: 21g
Protein: 4g
Prep Time: 15 minutes Chill Time: 2-3 hours Total Time: About 3 hours

No-Bake Sugar-Free Low-Carb Cheesecake
No-Bake Sugar-Free Low-Carb Cheesecake
Cooking Tips and Tricks
Cookie Selection: Use plain cookies like digestives, Maria cookies, or graham crackers. Avoid cookies with strong flavors or fillings that might compete with the chocolate-cherry flavor.
Cherry Preparation: If using frozen cherries, thaw and drain them well to prevent excess moisture. If using fresh cherries, make sure they’re pitted thoroughly to avoid any unpleasant surprises.
Chocolate Quality: The quality of your chocolate greatly affects the final taste. Choose a good quality dark chocolate with 60-70% cocoa content for the best flavor.
Even Cooling: For the most even texture, allow the mixture to cool slightly before adding the cookies, cherries, and nuts. This prevents the cookies from becoming too soggy.
Clean Cutting: For perfect slices, dip your knife in hot water and wipe it clean between cuts. This helps the knife glide through the chocolate glaze without cracking it.
Variations and Substitutions
Fruit Options: While cherries offer a delightful tang, you can substitute with raspberries, strawberries, or even orange segments for different flavor profiles.
Nut Alternatives: Not a fan of walnuts? Try hazelnuts, almonds, or pistachios for a different crunch and flavor. For nut allergies, sunflower or pumpkin seeds can provide texture.
Chocolate Variations: Try using milk chocolate for a sweeter glaze, or white chocolate for a striking color contrast. You could even marble dark and white chocolate together for an elegant finish.
Boozy Version: Add 2 tablespoons of cherry liqueur, rum, or amaretto to the chocolate mixture for an adult version of this dessert.
Dietary Adjustments: For a dairy-free version, substitute butter with coconut oil and use plant-based milk. Vegan cookies can also be used for the base.

Ingredients:

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1/2 pound shrimp, peeled, deveined, and chopped
1/2 pound lump crab meat
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 tablespoon olive oil
Tortilla chips, crackers, or toasted bread for serving

Directions:

Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes, until pink and fully cooked. Remove from heat and set aside.

Prepare the Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Old Bay seasoning, salt, and pepper. Mix until smooth and well combined.

Add the Seafood and Spinach: Stir in the cooked shrimp, crab meat, chopped spinach, mozzarella, and Parmesan cheese until everything is well incorporated.

Bake: Preheat your oven to 375°F (190°C). Transfer the dip mixture into an oven-safe dish and spread it out evenly. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.

Serve: Remove from the oven and let the dip cool slightly. Serve warm with tortilla chips, crackers, or toasted bread for dipping.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 300 kcal per serving | Servings:
For more recipes ❤️
Chef Kent & Shannon Rollins

Introduction
Prepare to have your heart filled with delight! This irresistible no-bake chocolate cookie pudding cake combines layers of rich chocolate cookies, velvety vanilla pudding, and a decadent chocolate ganache topping that’s guaranteed to impress. The best part? The prep takes just 10 minutes of active time, making this the perfect dessert for unexpected guests or when you’re craving something sweet without the fuss of baking. With its beautiful layers and professional appearance, no one will believe how effortlessly this showstopper comes together.

Ingredients
For the Cookie Base:
300g chocolate cookies (approximately 10.5 oz)
200ml milk (¾ cup + 4 teaspoons)
For the Vanilla Pudding Layer:
3 egg yolks
100g sugar (½ cup)
500ml milk (2 cups + 2 tablespoons)
60g cornstarch (7½ tablespoons)
50g butter (3½ tablespoons), at room temperature
1 teaspoon vanilla extract (optional, for enhanced flavor)
For the Chocolate Topping:
100g milk chocolate (3.5 oz)
100ml whipping cream (⅓ cup + 1 tablespoon)
For Garnish:
50g roasted peanuts, roughly chopped (½ cup)
Instructions
Preparing the Cookie Base:
In a shallow bowl, pour 200ml of milk.
Quickly dip each chocolate cookie into the milk (don’t soak them) and arrange them in a single layer at the bottom of a glass baking dish (approximately 8×8 inches or 20×20 cm).
Continue layering milk-dipped cookies until you have created 2-3 complete layers of cookies.
Making the Vanilla Pudding:
In a medium saucepan, whisk together 3 egg yolks and 100g sugar until well combined.
Gradually add 500ml milk while continuing to whisk.
Add 60g cornstarch and whisk until no lumps remain.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding consistency.
Remove from heat and allow to cool slightly (about 5 minutes).
In a separate bowl, beat 50g room-temperature butter with a mixer for about 2 minutes until fluffy.
Gradually add the slightly cooled pudding mixture to the butter, beating continuously until smooth and well incorporated.
Assembling the Cake:
Pour half of the vanilla pudding over the cookie layers, spreading evenly.
Add another layer of milk-dipped cookies.
Pour the remaining pudding on top and spread evenly.
Finish with a final layer of milk-dipped cookies.
Creating the Chocolate Topping:
Bring 1 liter of water to a boil in a large pot.
Place 100g milk chocolate and 100ml whipping cream in a heatproof bowl.
Position the bowl over the pot of boiling water (ensuring the bottom doesn’t touch the water) to create a double boiler.
Stir gently until the chocolate is completely melted and combined with the cream into a smooth ganache.
Pour the chocolate ganache over the top layer of the dessert, ensuring it’s evenly spread.
Sprinkle with the chopped roasted peanuts.
Final Steps:
Cover the dish with plastic wrap or a lid.
Refrigerate overnight, or for at least 6 hours, to allow the dessert to set properly.
Serve chilled, cutting into squares to showcase the beautiful layers.
Nutritional Information and Timing
Prep Time: 10 minutes Setting Time: Overnight (minimum 6 hours) Total Time: 10 minutes active + overnight refrigeration Servings: 9-12 squares

7 Incredible Benefits of Boiling Garlic in Milk: A Health Remedy That Works in Days
7 Incredible Benefits of Boiling Garlic in Milk: A Health Remedy That Works in Days
Nutritional Information (per serving, based on 12 servings):

Calories: 325
Protein: 6g
Carbohydrates: 38g
Fat: 18g
Saturated Fat: 9g
Fiber: 1g
Sugar: 26g
Sodium: 185mg
Cooking Tips and Tricks
Perfect cookie dipping: Dip the cookies very quickly in milk – just long enough to moisten them but not so long that they become soggy and fall apart.
Smooth pudding: For a lump-free pudding, whisk the cornstarch into the cold milk mixture very thoroughly before applying heat.
Temperature matters: Let the pudding cool slightly before adding it to the butter. If it’s too hot, the butter will melt completely; if it’s too cold, it won’t incorporate smoothly.
Even layers: Use an offset spatula to create perfect, even layers of pudding for a professional-looking result.
Chocolate ganache tip: If your ganache seems too thick, add a teaspoon of warm milk at a time until you reach the desired consistency. If it’s too thin, add a few more pieces of chocolate.
Clean cutting: For pristine slices, dip your knife in hot water and wipe clean between cuts.
Variations and Substitutions
Cookie options: While chocolate cookies provide the classic taste, you can experiment with graham crackers, digestive biscuits, or even vanilla wafers for different flavor profiles.
Dairy alternatives: Plant-based milk (such as almond, oat, or coconut) can replace regular milk, and dairy-free margarine can substitute for butter for a non-dairy version.
Flavor enhancements: Add 1 tablespoon of instant coffee to the pudding for a mocha variation, or 2 tablespoons of peanut butter for a chocolate-peanut butter combination.
Topping variations: Replace peanuts with other toppings such as chopped hazelnuts, colorful sprinkles, mini chocolate chips, or toasted coconut flakes.
Chocolate options: Dark or white chocolate can replace milk chocolate in the ganache for different flavor intensities.
Boozy adult version: Add 2 tablespoons of Baileys, Kahlúa, or rum to the pudding mixture for a sophisticated twist.

Easy Apple Cake: 5-Minute Prep
Introduction
Discover the magic of this incredibly simple yet delightful apple cake that will transform your baking routine! With just a handful of basic ingredients and minimal prep time, you can create a stunning dessert that showcases the natural sweetness of fresh apples. This rustic cake features a golden, caramelized top and a tender, moist interior studded with soft apple slices. The beauty of this recipe lies in its perfect balance—the apples take center stage while using just enough sugar and flour to bind everything together. Whether you’re a novice baker or simply short on time, this foolproof dessert will become your go-to recipe for impressing guests or satisfying sweet cravings with minimal effort.

Ingredients
2 large eggs
4 tablespoons (50g) granulated sugar
Pinch of salt
Zest of 1 lemon
50g (3½ tablespoons) butter, melted and slightly cooled
4 tablespoons (30g) all-purpose flour
16g (1 tablespoon + 1 teaspoon) baking powder
4 medium apples (approximately 600g/1.3 lbs)
Juice of half a lemon
2 tablespoons apricot jam for glazing
Additional butter for greasing the pan
Instructions
Preparing the Batter:
Preheat your oven to 180°C (350°F).
Grease a 20cm (8-inch) springform pan with butter, paying special attention to the sides.
In a large mixing bowl, beat the eggs, sugar, and pinch of salt until light and slightly frothy.
Add the lemon zest and melted butter, mixing until well combined.
Sift the flour and baking powder directly into the mixture, then fold gently until just incorporated. Be careful not to overmix.
Preparing the Apples:
Peel, core, and quarter the apples.
Slice each quarter into thin slices (approximately 5mm/¼ inch thick).
Place the apple slices in a bowl and toss with the lemon juice to prevent browning.
Assembling and Baking:
Pour half of the batter into the prepared springform pan, spreading it evenly across the bottom.
Arrange half of the apple slices in a circular pattern over the batter, slightly overlapping them.
Pour the remaining batter over the apples, then arrange the remaining apple slices on top in a decorative pattern.
Place the cake in the preheated oven and bake for approximately 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes.
Finishing Touch:
While the cake is still warm, warm the apricot jam in a small saucepan or microwave until it becomes liquid.
Brush the warm jam over the top of the cake for a beautiful glaze.
Allow the cake to cool completely before releasing it from the springform pan.
Serve at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream.
Nutritional Information and Timing
Prep Time: 5 minutes Cooking Time: 40 minutes Cooling Time: 20 minutes Total Time: 1 hour 5 minutes Servings: 8 slices

Nutritional Information (per slice):

Calories: 175
Protein: 3g
Carbohydrates: 28g
Fiber: 3g
Sugars: 20g (mostly from natural apple sugars)
Fat: 7g
Saturated Fat: 4g
Sodium: 210mg
Cooking Tips and Tricks
Apple selection: Choose firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn that will hold their shape during baking while providing a nice contrast to the sweet batter.
Lemon zest technique: When zesting the lemon, be careful to only remove the yellow part of the peel and avoid the bitter white pith beneath.
Baking powder measurement: The relatively high amount of baking powder helps this low-flour cake rise properly. Make sure your baking powder is fresh (less than 6 months old) for best results.
Even apple distribution: For the prettiest presentation and most consistent texture, try to arrange the apple slices in an even pattern rather than simply scattering them.
Doneness test: Since this cake is very moist due to the high apple content, the toothpick test might be slightly misleading. Look for golden brown edges that are pulling away slightly from the sides of the pan as an additional indicator of doneness.
Cooling properly: Allow the cake to cool in the pan for at least 10 minutes before attempting to remove it, as the structure needs time to set.
Variations and Substitutions
Spice it up: Add 1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, or ½ teaspoon of vanilla extract to the batter for additional flavor dimensions.
Fruit alternatives: Replace one or two of the apples with ripe pears for a different flavor profile while maintaining the same moisture level.
Glaze options: If apricot jam isn’t available, substitute with orange marmalade, apple jelly, or simply dust with powdered sugar once cooled.
Dairy-free version: Replace the butter with the same amount of coconut oil or a neutral vegetable oil for a dairy-free alternative.
Natural sweetener: Substitute the granulated sugar with honey or maple syrup (reduce to 3 tablespoons due to higher sweetness) for a different flavor profile.
Extra texture: Add ¼ cup of chopped nuts (walnuts or almonds work particularly well) to the batter for added crunch and flavor.
Common FAQs
7 Incredible Benefits of Boiling Garlic in Milk: A Health Remedy That Works in Days
7 Incredible Benefits of Boiling Garlic in Milk: A Health Remedy That Works in Days
Why did my cake turn out too wet?
Very juicy apples can release excess moisture during baking. Try using firmer apple varieties or reducing the apple quantity slightly. You can also increase the baking time by 5-10 minutes if needed.

Can I make this cake without a springform pan?
Yes, you can use a regular 20cm (8-inch) cake pan lined with parchment paper for easy removal. Alternatively, a pie dish works well, though the cake will be harder to remove intact.

How do I know when the cake is perfectly done?
The top should be golden brown and slightly springy to the touch. A toothpick inserted in the center should come out mostly clean, though it may have a few moist crumbs due to the high fruit content.

Can I prepare this cake in advance?
Yes, this cake actually improves in flavor after sitting for a day, making it perfect for advance preparation. Store at room temperature for up to 2 days, covered loosely.

A Miracle Oil for Anti-Aging: Coffee Oil That Reduces Wrinkles More Effectively Than Botox!
A Miracle Oil for Anti-Aging: Coffee Oil That Reduces Wrinkles More Effectively Than Botox!
What’s the best way to serve this cake?
While delicious on its own at room temperature, this cake is elevated when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Storage and Make-Ahead Tips
Room temperature storage: Store covered at room temperature for up to 2 days. The high moisture content from the apples helps keep it fresh.
Refrigeration: If keeping longer than 2 days, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving or warm slightly in a 150°C (300°F) oven for 5-10 minutes.
Freezing option: This cake freezes well for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.
Reheating tips: To revive the texture of stored cake, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 150°C (300°F) for 5 minutes.
Make ahead for events: Prepare this cake a day before serving for the best flavor development. Apply the apricot glaze just before serving to maintain its shiny appearance.
Travel-friendly: This sturdy cake travels well to potlucks or picnics. Transport it in the springform pan for added protection if traveling long distances.

1. Heat the Milk

Pour milk into a pot and heat on medium-low until just simmering (~85°C/185°F). Stir occasionally to prevent scorching.

2. Add Yogurt & Lemon

Remove from heat. Whisk in yogurt, then slowly add lemon juice.

Stir gently—curds (cheese) will separate from whey (liquid) in 5-10 mins.

3. Strain the Cheese

Line a colander with cheesecloth or a clean kitchen towel. Pour in the mixture.

Let drain for 30 mins (less for softer cheese, longer for firmer).

4. Season & Enjoy!

Transfer cheese to a bowl, mix in salt or other flavorings, and refrigerate.

Pro Tips for Perfect Cheese

✔ Use full-fat milk – Skim milk won’t yield much cheese.

✔ Save the whey – Use it in bread, smoothies, or soups!

✔ No yogurt? Substitute with 2 extra tbsp lemon juice or vinegar.

✔ Storage: Keeps in the fridge for 5 days in an airtight container.

Serving Suggestions ️

✨ On toast with honey – Sweet & tangy breakfast.

✨ In salads or pasta – A fresh substitute for feta.

✨ With crackers & olives – Easy appetizer.

Final Verdict: Fresh Cheese in No Time!

This 3-ingredient homemade cheese is light, creamy, and endlessly adaptable—proof that simple ingredients can make something magical.

Try it today and taste the difference!

Ingredients (for 2 low cups)

40g (½ cup) oat flakes

120ml (½ cup) milk (dairy or plant-based)

1 egg

Pinch of salt

1 banana, mashed

7g (1 tbsp) cocoa powder

4g (1 tsp) baking powder

Topping:

30g (about ⅓ cup) chocolate, melted (sugar-free or regular, depending on preference)

Step-by-Step Instructions

1. Prepare the Batter

Mix the Ingredients: In a medium mixing bowl, combine 40g of oat flakes, 120ml of milk, 1 egg, a pinch of salt, 1 mashed banana, 7g of cocoa powder, and 4g of baking powder. Stir everything together until the mixture is well combined and smooth. The mashed banana will act as a natural sweetener and help keep the mug cake moist.

2. Microwave Method (5-6 minutes)

Divide the Batter: Pour the batter equally into two microwave-safe low cups or mugs, ensuring each is only half-full to allow room for rising.

Microwave: Microwave each cup separately on medium-high power for 5-6 minutes, or until the cake has risen and is firm to the touch. Keep an eye on the cakes as microwaves can vary in power, and cooking times may differ slightly.

3. Oven Method (30 minutes)

Preheat the Oven: If you prefer baking in the oven, preheat it to 180°C (350°F).

Bake: Pour the batter into two oven-safe cups or ramekins. Place them in the preheated oven and bake for about 30 minutes, or until the cakes are firm and a toothpick inserted into the center comes out clean.

Chocolate-Coated Peanut and Cookie Balls

Ingredients:

• 1 ½ cups crushed biscuits or cookies (like digestive or graham crackers)

• ½ cup sweetened condensed milk (adjust for consistency)

• ½ cup chopped roasted peanuts

• 1 tsp vanilla extract

• 200g chocolate (dark or milk, for coating)

• Optional: crushed nuts or sea salt for topping

Instructions:

1. Mix the Base:

   • In a bowl, combine crushed biscuits, chopped peanuts, and vanilla extract.

   • Pour in the condensed milk gradually until it forms a sticky dough.

2. Form the Balls:

   • Take small portions and roll them into balls.

   • Place them on a tray lined with parchment paper and chill for 20–30 minutes.

3. Coat with Chocolate:

   • Melt the chocolate in a microwave or double boiler.

   • Dip each ball into the melted chocolate, coating it well.

   • Place them back on the tray. Sprinkle with crushed peanuts or sea salt if desired.

4. Let Them Set:

   • Chill again until the chocolate hardens (about 15–20 minutes).

Chocolate Pancake Cake with Fruit and Cream
Indulge in the rich and decadent flavors of this Chocolate Pancake Cake with Fruit and Cream. Layers of delicate chocolate pancakes are filled with a smooth and creamy sour cream mixture, combined with the sweetness of canned peaches and cherries. The cake is finished with a glossy chocolate ganache, making it not only delicious but also visually stunning.

This dessert is perfect for any special occasion or simply to treat yourself and your loved ones. The combination of chocolate, fruit, and creamy filling creates a delightful taste and texture experience that will impress everyone. Serve it chilled for the best flavor, and enjoy each bite of this beautiful and indulgent cake.

Full Recipe:
Ingredients:

Pancake Batter:

2 eggs
2-3 tablespoons sugar
1 teaspoon vanilla sugar
A pinch of salt
300 ml milk (add little by little)
180 grams flour
20 grams cocoa powder
200 ml boiling water
2 tablespoons vegetable oil
Sour Cream Filling:

Irresistible Pepper Jelly Air Fryer Pinwheels
15 g gelatin
100 ml cold water
700 grams sour cream
1 teaspoon vanilla sugar
120-150 g powdered sugar
Fruit and Assembly:

250-300 g canned peaches, chopped
~150 g pitted cherries
Additional fresh fruits as desired
Chocolate Ganache:

100 grams chocolate
2.5 tablespoons milk
15 grams butter
Directions:
Prepare the Pancake Batter:
In a large bowl, whisk together 2 eggs, 2-3 tablespoons of sugar, 1 teaspoon vanilla sugar, and a pinch of salt.
Gradually add 300 ml milk, mixing well.
Add 180 grams flour and 20 grams cocoa powder. Mix until smooth.
Add the remaining milk and mix until well combined.
Add 200 ml boiling water and 2 tablespoons vegetable oil. Mix until smooth.
Let the batter rest for 20 minutes.
Cook the Pancakes:
Grease a frying pan with vegetable oil.
Pour a ladleful of batter into the pan and spread it evenly.
Cook the pancakes over medium/low heat until bubbles form on the surface, then flip and cook the other side.
Repeat with the remaining batter, greasing the pan as needed.
Prepare the Sour Cream Filling:
In a small bowl, mix 15 g gelatin with 100 ml cold water. Let it sit for 5 minutes to bloom.
In a large bowl, combine 700 grams sour cream, 1 teaspoon vanilla sugar, and 120-150 g powdered sugar. Mix well.
Dissolve the gelatin by heating it gently. Add to the sour cream mixture and mix well.
Assemble the Cake:
Line a 20 cm form with cling film.
Place a pancake at the bottom of the form, creating small sides with it.
Spread 2-3 tablespoons of sour cream filling on the pancake and add some chopped peaches and cherries.
Repeat with the remaining pancakes, filling, and fruit until the form is full.
Cover the top with a pancake and tuck in the edges.
Cover tightly with cling film and refrigerate overnight.
Prepare the Chocolate Ganache:
In a small saucepan, heat 100 grams of chocolate, 2.5 tablespoons of milk, and 15 grams of butter until melted and smooth.
Let the ganache cool slightly.
Finish the Cake:
Remove the cake from the refrigerator and take off the cling film.
Pour the chocolate ganache over the cake, spreading it evenly to cover the top and sides.
Refrigerate the cake for an additional 10 minutes to set the ganache.
Serve:
Slice and serve this incredibly tasty and beautiful Chocolate Pancake Cake with Fruit and Cream. Enjoy!
Tips:

Ensure the gelatin is fully dissolved in the sour cream to avoid lumps.
Use fresh or canned fruit to suit your taste and availability.
Let the cake rest overnight for the best texture and flavor.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Chilling Time: Overnight | Total Time: 1 day

Kcal: 400 kcal per serving (approximate) | Servings: 10 serving

Beef Barley Soup
Here are some additional tips and information about this recipe:

Tips for Making the Best Chocolate Pancake Cake
Smooth Batter: Ensure the pancake batter is smooth and free of lumps by mixing well and sifting the dry ingredients.
Even Cooking: Cook the pancakes on medium/low heat to ensure they are evenly cooked and do not burn.
Proper Chilling: Let the cake chill overnight to allow the flavors to meld and the gelatin to set properly.
Variations and Serving Suggestions
Different Fruits: Use different fruits like strawberries, blueberries, or raspberries for a varied flavor profile.
Additional Layers: Add layers of chocolate ganache or whipped cream between the pancakes for extra richness.
Serving Ideas: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage Tips
Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
Freezing: The assembled cake can be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):

Calories: 400 kcal per serving
Carbohydrates: 50g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 80mg
Fiber: 3g
Sugar: 30g
Possible Questions About This Recipe
Can I use different types of milk?
Yes, you can use almond milk, soy milk, or any other milk substitute if preferred.
What if I don’t have gelatin?
You can use agar agar as a vegetarian alternative, following package instructions for substitution.
How do I prevent the pancakes from sticking?
Ensure the pan is well-greased and the heat is not too high. Using a non-stick pan can also help.
Can I make the pancakes ahead of time?
Yes, you can make the pancakes a day in advance and store them in the refrigerator, separating each with parchment paper.
What if my mixture is too runny?
If the filling is too runny, add more powdered sugar or let it chill in the refrigerator to firm up before assembling.
Can I add nuts?
Yes, adding chopped nuts like almonds, walnuts, or hazelnuts can add a nice crunch to the cake.
How do I ensure the ganache is smooth?
Stir the ganache continuously while melting to ensure it is smooth and glossy.
What if I don’t have a form for the cake?
You can use any round cake pan or even a large bowl lined with cling film.
Can I use fresh fruit?
Yes, fresh fruit can be used, but ensure it is well-drained to prevent excess moisture in the cake.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Chocolate Pancake Cake with Fruit and Cream is a delightful and indulgent dessert that’s perfect for any special occasion. Enjoy making and sharing this beautiful and delicious cake with your loved ones!