čokoladni kuglof sa suvom višnjom - Chocolate Cherry Cake

Još jedan kolač iz Cake Keeper Cakes kuvara. Zgotovljen i uslikan pred polazak na posao, da na svečani dan miriše kuća i bude kolač na stolu. Ovo je zapravo kuglof sa ukusom i teksturom braunija, jer mu je to originalna verzija - tako je mek i lepljiv, zbog otopljene čokolade i mlevenih suvih višanja.

• 85 g čokolade za kuvanje
• 1 veće jaje
• 1⁄2 šolje mlaćenice (ili mleka sa kašikom limuna)
• 1 kašikica ekstrakta vanile
• 1 šolja brašna
• 1⁄4 kašikica sode bikarbone
• 1⁄4 kašikica soli
• 1⁄2 šolje putera (115 g)
• 1 šolja šećera (200 g)
• 1 šolja suvih višanja
• malo čokolade i putera za glazuru
• malo ružinih latica za ukras

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti (još bolje, posuti kakaom) kalup. Rastopiti čokoladu na pari.

Jaje, mlaćenicu i ekstrakt vanile blago ulupati. Brašno, sodu bikarbonu i so prosejati.

Dobro umutiti puter i šečer. Višnje sam iseckala u blenderu, pa tek dodala ovoj smesi i dobro umutila sa puterom i šećerom, iako originalni recept ne traži tako. 
U ovu smesu sad dodavati redom: trećinu brašna, pola smese sa jajetom, drugu trećinu brašna, ostatak smese sa jajetom i ostatak brašna. Umutiti i prohlađenu čokoladu. Na kraju mutiti još minut sve zajedno da se dobro smeša. 
Umešati šaku celih suvih višanja i izliti smesu u kalup, pa peći. 

Kolač se peče oko 45 minuta. Kuća divno zamiriše dok je kolač u rerni.

Nisam sasvim razumela originalni recept. Liči da je kolač origiinalno sa suvim trešnjama. One su mnogo slađe od suvih višanja, a i nisam ih pronašla. jednom, nekad, ako... napraviću i tako, mada bih rekla da bi to onda bio veoma sladak kolač. Ovako je baš po našem ukusu. Opet, kod nas su popularni kiselkasti kolači sa višnjama, pa je to možda zato.

• 3 ounces unsweetened chocolate
• 1 large egg
• 1⁄2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 cup unbleached all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter softened
• 1 cup sugar
• 1 cup dried cherries

1. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.

2. Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally until the chocolate is completely
melted, 5 to 7 minutes. Set aside to cool.

3. Combine the egg, buttermilk, and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking soda, and salt in a medium mixing bowl.

4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

5. With the mixer on low, add 1⁄3 of the flour mixture and then 1⁄2 of the buttermilk mixture, scraping down the sides of the bowl after each addition. Repeat, ending with the remaining flour mixture. Stir in the cherries.

6. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until the cake is firm to the touch and a toothpick inserted in the centre comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

This is sixty-seventh cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. I'm linking this post with Cookbook Countdown #24 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.