Cherry Jaffa cake

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Today I want to share a very simple dessert inspired by popular cakes. We'll prepare a no bake Jaffa cake: a delicious combination of sponge fingers, cherry jelly and fluffy chocolate topping. It will only take a few moments, and the outcome will be delightful!


Fruit layer perfectly balances sweetness and lightly sour cherry notes, and goes great with deep flavour of thick chocolate topping. Sponge fingers become soft and take on some of the jelly flavour, while generous chocolate layer brings joy with every bite. A simple to make dessert that tastes just as well as popular cakes!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 18 x 28 cm baking tin)

  • 2 packets cherry jelly, + 700 ml hot water
  • 350 g pitted cherries
  • 150 g sponge fingers
  • 200 g dark chocolate (72%)
  • 500 ml whipping cream (30-36%)
  • 250 g mascarpone cheese
  • 30 g icing sugar
  • 2 squares dark chocolate

Method

  1. Pour 700 ml freshly boiled, hot water into a large bowl. Add 2 packets cherry jelly and stir shortly, until jelly crystals dissolve. Add 350 g pitted cherries to jelly solution. Stir through the contents of the bowl well, ensuring that cherries are covered with liquid, and set it aside until jelly starts to thicken.
  2. Once it happens, arrange around 150 g sponge fingers in the bottom of a rectangular baking tin, 18 x 28 cm. Its bottom should be lined with baking paper, and its sides - with paper or acetate foil. Transfer thickening jelly on top of sponge fingers and spread it so that each slice will contain some cherries. Put the baking tin into a fringe until jelly sets completely.
  3. Prepare chocolate topping. Put 200 g dark chocolate (72%) into a small bowl and add 200 ml whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until chocolate dissolves and smooth mixture forms. Set it aside for around 10 minutes to cool completely.
  4. Pour  300 ml cold whipping cream (36%) into a large bowl and add 250 g cold mascarpone cheese and 30 g icing sugar. Beat contents of the bowl with an electric mixer 3/4 of the way, that is until cream is aerated and at least doubles in volume, but is not completely stiff yet.
  5. Add cool chocolate to whipped cream and combine them carefully with a silicone spatula until uniform, thick chocolate topping forms. Arrange chocolate and cream mixture on top of cherry jelly and spread it in an even layer across the whole surface. Finally, scatter a thick layer of grated chocolate on top. Put ready cake into a fridge for a few hours, or best overnight, to set completely and develop flavours.
  6. Enjoy!

Approximate nutritional value 

100 g 

  • 267 kcal
  • Carbs: 21 g 
  • Fat: 19 g
  • Protein: 3 g
  • Fibre: 0 g

1 slice (recipe makes 15 slices)

  • 380 kcal
  • Carbs: 29 g 
  • Fat: 26 g
  • Protein: 5 g
  • Fibre: 0 g

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