A make-or-break brownie recipe , this brownie has it all: a cherry sauce base, cocoa sponge cake, and a spectacular chocolate sauce topping.

In this recipe, the acid and passionate flavor and touch of the cherry filling blend with the intensity of the cocoa flavor of the sponge cake, but especially with the intensity of the chocolate and coffee coating . Do you dare to do it?

You can buy the cherry filling base, although I recommend making it at home: it only takes 10 minutes and it's a complete vice. You could also replace it with cherry jam, but the result is not the same: the jams are extremely sweet, while what we are looking for here, precisely, is the contrast between the acidity of the cherries with the intense flavor of the chocolate. A full-fledged Mon Cheri chocolate.

Round ceramic mold , Le Creuset ceramic plates ,


For the cake:

  • 260 g pastry flour
  • 150g of sugar
  • 1 tsp yeast (10 gr)
  • 50g cocoa powder
  • 100g unsalted butter, melted
  • 150ml milk, at room temperature
  • 1 tsp vanilla essence
  • 3 eggs
  • 1 can of cherry pie filling* (500 gr)

*You can find cherry filling for cakes in large areas, in the area where there are jams and canned fruit, or where spreadable creams are available. But I definitely recommend making it at home (it's a moment and quite an addiction). You can see how to do it in this blog recipe .

For the top chocolate sauce coating:

  • 180g brown sugar
  • 250 ml of water
  • 30g cocoa powder
  • 1 tsp instant coffee


  1. Preheat the oven to 190 °C.
  2. In a large bowl, add the flour, sugar, yeast and cocoa.
  3. In a separate bowl, mix the melted butter, milk, vanilla, and eggs.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix with a whisk until the mixture is integrated. You should get a thick and consistent dough.
  5. Prepare the Le Creuset Heritage round ceramic pan by greasing it with butter or release spray.
  6. Pour the contents of the can of cherry pie filling (or 500g of the filling you have prepared at home ) and carefully add the dough you have prepared, trying to keep the layers separate. Smooth the batter to the edge of the pan with a spatula or the back of a spoon. Booking.
  7. Let's prepare the chocolate sauce: add all the ingredients of the sauce in a saucepan and bring to a boil. Just start the boil for the fire and keep stirring, obtaining a very liquid mixture without lumps.
  8. Pour the chocolate sauce on top of the dough, in the mold that you have previously prepared, and put the mold in the oven, at medium height. It will look very runny, but it will thicken as it cooks.
  9. Bake for 35 minutes or 40 minutes: Once the dough starts to crack on top and rise when lightly touched, remove the pan from the oven and let it rest for 5-7 minutes.
  10. When it has lost heat, but is still hot, serve it with icing sugar on top, and if you want you can accompany it with lightly whipped cream and fresh cherries, or the cherry filling to add a little more if your guests have a sweet tooth.

Chocolate sponge cake recipe


    Marta said:

    la hice y quedó espectacular, muy rica. Muchas gracias

    clara said:

    riquisima , espectacular como todas tus maravillosas tartas un saludo con cariño de clara

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