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Cake “Drunk cherry in chocolate”: video recipe
The combination of chocolate and cherry is one of the most successful. It was this that became the basis of the popular dessert – the cake “Drunken cherry in chocolate”. To make the cake really tasty, you need to bake it the day before the celebration: the biscuit must be soaked in cream.
Drunk cherry in chocolate: cake recipe
The base of the cake is a delicious biscuit
The biscuit cakes for the cake must be firm enough, otherwise the baked goods will not hold their shape. Do not reduce the number of eggs laid in the recipe, they will provide the desired consistency of the dough.
You will need: – 10 eggs; – 2 glasses of premium wheat flour; – 2,5 cups of sugar; – 50 g of cocoa powder.
Break the eggs into a bowl, place it in a saucepan of hot water, add sugar and steam the mixture. The result should be a viscous thick mass. Remove the bowl from the pan and continue whisking until the mixture has cooled. Pour in the sifted flour mixed with cocoa in portions. Stir gently from top to bottom so that the mass does not lose volume.
Grease a round fireproof dish and dust with flour. Put the dough in it and place in the oven, preheated to 200 degrees. Bake for about 15 minutes. Check the readiness of the biscuit by piercing it with a wooden toothpick; there should be no traces of dough on it.
Carefully remove the baked sponge cake from the mold and put it on the board to cool. After cooling, cut the cake in half horizontally; this can be done with a wide knife or special fishing line. Use your hands to select the crumb from the biscuit halves and crush it into small crumbs.
“Drunk cherry” and chocolate cream: collecting the cake
You will need: – 600 g of butter; – 2,5 cups of sugar; – 50 g of cocoa powder; – 6 tablespoons of milk; – 2,5 cups canned pitted cherries – 0,5 cups of brandy or cognac; – 100 g of dark chocolate; – 2 teaspoons of vanilla sugar.
Put the compote cherries in a bowl and cover with cognac. Leave the berries to infuse for 10-12 hours. Mix cocoa with 2 tablespoons of sugar, add 4 tablespoons of milk and bring the mixture to a boil, stirring constantly. When sugar dissolves, remove from heat and cool.
Instead of canned cherries, you can use fresh ones, but they will have to be soaked in cognac for at least two days. Do not forget to add 0,5 cups of sugar to fresh berries
Mash softened butter with sugar, gradually adding a mixture of milk and cocoa. Add vanilla sugar and whisk until fluffy. A hand mixer will help speed up the process.
The aroma of the cream can be enhanced by adding a glass of cherry liqueur to it
Mix half of the ready-made cream with biscuit crumbs and half of the cherries soaked in cognac. Lubricate the biscuit boxes with cream and fill with the resulting mass. Lay a layer of cream on the bottom of the future cake, place the remaining berries on top, cover them with another portion of the cream and the top of the biscuit. Use a knife to remove excess cream from the sides of the cake.
In a saucepan, melt the chocolate and 2 tablespoons of milk, stir until smooth. Pour the resulting icing over the cake, leveling the surface with a knife. Before serving, the dessert should stand for several hours to cool completely and soak well with the cream.