Cherry Italian Cake
2 eggs
- ¾ cup powdered sugar
- ½ cup sunflower oil
4 tablespoons of powdered sugar
- 60 gr. dark chocolate
For the custard: In a saucepan, combine the milk, cornstarch, flour, cocoa powder, egg yolks, and granulated sugar. Place over medium heat and cook, stirring constantly. Add the chocolate and stir. Then, transfer to a mixing bowl, cover with plastic wrap, and refrigerate.
For the cake: In a mixing bowl, whisk together the eggs and granulated sugar. Add the sunflower oil and milk and continue whisking. Sift in the cocoa powder, baking powder, vanilla, and flour, and mix with a spatula. Pour the batter into a greased 24 cm springform cake pan. Spoon the cooled custard into the center and sprinkle with cherries. Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes. After cooling, sprinkle with powdered sugar and serve.
