How to make chocolate cake with cherries? Recipes for chocolate cakes with cherries for the oven and slow cooker.

The tradition of making chocolate cakes with berries came from Europe, where cocoa beans were imported from distant America in the Middle Ages. Nowadays, cakes are made from shortbread, sour cream or biscuit dough. The products turn out juicy and soft if they are left to soak (overnight) in a cool place. Confectionery products are decorated with whole berries, ground nuts, chocolate shavings, multi-colored fondant and candied fruits. Their photo on social networks will receive hundreds of likes.

Chocolate Cherry Cake Recipe

There are many cakes using cherry and chocolate batter. Fresh/frozen fruits are combined with cocoa, cognac and liqueurs. Berries in any form are suitable for baking:

fresh;
frozen;
canned (from jam, compotes, etc.);
dried.

Chocolate cake with cherries and sour cream

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 420 kcal per 100 g.
Cuisine: European.
Difficulty: easy.

This is the simplest chocolate cake from cherries, which any housewife with a little culinary skills can prepare. Use ripe cherries, thoroughly washed, with pits removed. IN winter period Frozen or canned fruits are suitable for the filling.

Ingredients:

wheat flour – 1 cup;
sugar – 200 g;
cocoa – ¼ cup;
eggs – 2 pcs;
butter – 60 g;
refined vegetable oil– 60 g;
milk – 1 glass;
baking soda – 1.5 tsp;
vinegar 6% - 1 tbsp. l;
salt – 1 tsp;
vanilla sugar – 15 g.

For cream:

sour cream 25-30% fat – 500 ml;
powdered sugar – 4-6 tbsp. l.

For filling:

fresh pitted cherries – 350 g;
powdered sugar – 3 tbsp. l.

Cooking method:

Sift flour and cocoa, mix in a deep container with sugar, add salt.
Soft butter Mash with a fork, beat in eggs, pour in vegetable oil and milk. Gently mix with the mixture of flour and cocoa, add the soda dissolved in vinegar.
Mix the ingredients with a mixer or whisk - this makes it easier to break up the lumps of flour that form during kneading.
Distribute by silicone form ready dough, place in a preheated oven, cook for up to 50 minutes at 170 °C.
Cut off the top layer from the cooled cake, divide the remaining part into two or three layers.
Beat cooled sour cream with sugar. Grease the bottom cake layer and spread the halves of cherries sprinkled with sugar over it. So assemble the cake layer by layer.
Grease the finished cake with cherries and sour cream with an even layer of sour cream, sprinkle with crumbs from the cut top and distribute the remaining cherries.

With frozen cherries

Time: 2.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 435 kcal per 100 g.
Cuisine: Russian.
Difficulty: medium.

When making such a cake with frozen berries, it is important to first defrost the cherries and remove the resulting liquid so that the finished dough does not turn out to be overly wet and does not remain raw inside. The filling and decoration of cakes combine well with cherries, grapes (fresh) and all kinds of nuts.

Ingredients:

flour – 250-300 g;
sugar – 200 g;
eggs – 5 pcs.;
cocoa powder – 125 g;
baking powder – 10 g;
cherry essence – 1 drop;
frozen cherries – 2 cups;
milk chocolate– 90

sour cream (not sour) – 350 ml;
sugar – 150 g.

Impregnation:

water – 150 ml;
sugar – 0.5 cups;
cognac or cherry liqueur– 1-2 tbsp. l.

butter – 50 g;
sugar or powder – 0.5 cups;
milk – 3-4 tbsp. l;
cocoa powder – 5 tbsp. l.

Decorations:

almond flakes - a handful;
chocolate cracker – 100 g.

Cooking method:

Beat the chilled eggs + sugar with a mixer into a fluffy foam.
Mix baking powder with sifted flour and cocoa powder.
Gradually add the flour mixture to the beaten eggs and stir.
Bake the dough in a pan lined with oiled parchment paper. Preheat the oven to 180–200 °C, baking time – 40 minutes.
Prepare the cream: beat the sugar and sour cream for a couple of minutes until a thick consistency is obtained.
Boil syrup from water and sugar over low heat, avoiding boiling, add cognac or liqueur to taste.
Cut in half ready-made cake soak in syrup. Place part of the cherry on the bottom part coated with cream, cover with another layer of cream, cover the cake with the second layer and press down lightly. Grease the sides of the cake with cream and decorate with cracker crumbs.
Prepare the glaze: pour the milk into a metal container and place on fire. Melt butter, sugar and cocoa in it, let simmer over low heat until thickened.
Apply cooled fondant to the surface of the cake and place almond flakes in a circle. Sprinkle the center of the product with crushed crackers and garnish with a few cherries.

With cherry cream

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 530 kcal per 100 g.
Purpose: for the holiday table.
Cuisine: Russian.
Difficulty: medium.

This sweet chocolate sponge cake is ideally complemented by another taste - a sour, refreshing cream. Whole berries no need for filling. The advantage of the recipe is its versatility; housewives can use any cherry for the cream, depending on what season it is.

Ingredients:

odorless vegetable oil – 3/4 cup;
sugar – 1.5 cups;
cocoa – 3 tbsp. l.;
water – 0.5 cups;
eggs – 5 pcs.;
wheat flour – 1.5 cups;
baking powder for dough – 1 tsp;
soda – 1 tsp.

cherry – 800 g;
sugar – 5–7 tbsp. l.;
cream 35% – 500 ml;
gelatin – 6 tsp.

Chocolate glaze:

cream 30-35% – 125 ml;
chocolate – 125 ml;
dried cherries- For decoration.

Cooking method:

Combine vegetable oil, sugar, cocoa and water in a saucepan. Bring the mixture to a boil. Boil it until the sugar grains dissolve. Refrigerate until room temperature.
Separate the eggs: whites and yolks separately. Beat the whites, adding the remaining sugar.
At the end, add the yolks one at a time, beat until fluffy and light.
Pour the cooled chocolate into the container and mix thoroughly.
Sift the flour, add baking soda and baking powder. Add in portions to the dough and mix carefully.
Cover the bottom of the mold with parchment. Do not lubricate its sides. Pour the dough, cook for 40-45 minutes in the oven, preheated to 180 degrees.
Cool the baked chocolate cake. Cut the cake into 3 equal parts.
Remove the pits from the cherries and sprinkle with sugar. Boil it. Pour about 0.5 cups of juice for soaking sponge cakes. Grind the cherry mass in a blender into a homogeneous puree.
Pour gelatin with water (about 100 ml) and leave until it swells. Then dissolve the gelatin mixture and add to the berry puree, stir and cool.
Whip the cream, at the end of the process add cherry puree three times (in equal parts). Ready cream Place in the refrigerator until the gelatin hardens slightly.
Post one chocolate cake onto a dish, secure the sides of a springform baking dish, soak the biscuits with juice, and spread half of the cherry cream. Repeat with the second cake layer. Place the third cake layer on top.
It's time to bring the cream to a boil. Add the chocolate broken into pieces, stop heating the mass, wait a couple of minutes and stir until homogeneous consistency.
Fill the cake with hot chocolate icing, decorate with cherries and cool.
After hardening, pour the cherry glaze over the cake again (1 tsp cherry juice, leftover frosting, and 4 tsp powdered sugar).
Leave ready product let sit for several hours.

Biscuit

Time: 1.5 hours.
Number of servings: 6-8 persons.
Calorie content of the dish: 390 kcal per 100 g.
Purpose: for holiday dinner and dinner.
Cuisine: Russian.
Difficulty: Requires little experience.

Biscuit dough among a variety confectionery is the most lush, light and airy. Chocolate sponge cake with cherries - Cherry cake - not so difficult to prepare, it is important to beat the chilled whites separately from the yolks in a clean and dry bowl. Gently stir the flour into the dough along with cocoa. It is better to use potato starch for dough.

Ingredients:

eggs – 6-7 pcs;
flour – 170 g
starch – 50 g;
sugar – 125 g;
powdered sugar – 125 g;
salt - on the tip of the knife;
cocoa powder – 5–7 tbsp. l;
vanillin (or extract) – 2 g;
coconut flakes– 2 tbsp. l;
fresh pitted cherries – 250–300 g.

Cherry cream for cake:

powdered sugar – 160 g;
butter – 280 g;
condensed milk – 100–120 ml;
cherry liqueur – 1 tbsp;
cherry essence – 1-2 drops.

Impregnation:

sugar – 0.5 cups;
cognac – 1 tbsp;
cherry juice – 120 g.

Cooking method:

Grind the egg yolks with sugar until white so that the sugar is completely dissolved.
Beat the chilled egg whites by placing the bowl on an ice bed. Increase the mixer speed gradually, add salt, powdered sugar and bring the mixture until the volume increases 4-5 times.
Place the protein mixture into the yolk mixture, mix with a spatula, gradually add flour mixed with starch, add vanilla and cocoa.
Bake 2-3 sponge cakes, pour the dough no more than 30 mm thick, cover the molds with parchment paper or grease with butter. Baking time – 25–30 minutes, oven temperature – 200–230 °C.
Pour the boiled syrup of sugar, cognac and cherry juice over the cakes, let them soak.
Whisk the ingredients for the cream until thick, brush the cakes, and top them with cherry halves. Smooth the remaining cream onto the surface of the cake with a knife, place whole cherries and sprinkle with coconut shavings.

Cherry covered in chocolate

Time: 1 hour 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: for breakfast, lunch and dinner.
Cuisine: Russian.
Difficulty: easy.

This is an easy cake to make. For piquancy, first pour a few spoons of liqueur into the cherries. To decorate this product, use a mixture of black and white chocolate. Keep the cake in a cool place for 8-10 hours so that it is well soaked.

Ingredients:

wheat flour – 2 cups;
eggs – 6 pcs;
cocoa – 0.5 cups;
sugar – 300 gr;
baking powder – 15-20 g;
pitted cherries – 300-350 g;
dark chocolate for decoration - 1 bar.

condensed milk – 1 can;
butter – 300 gr.

Cooking method:

Egg whites beat with sugar in a separate bowl, add the yolks to them and mix at low speed.
Sift the flour through a sieve, add cocoa and baking powder. Add to the egg mixture and mix slowly with a spatula.
Bake the dough in a springform pan for 35–40 minutes, the oven temperature should be 180–190 °C. Do not remove the cake immediately; let it cool in the oven.
Cut off the top finished cake, use a spoon to select the pulp inside the cake, chop with a knife.
Beat the cream from condensed milk and softened butter for 3-4 minutes at medium speed. Take 2/3 of the cream and mix with biscuit crumbs, add cherries (use some of the berries to decorate the top of the cake).
Fill the biscuit bowl with the prepared filling, cover with the cut top part, apply a layer of cream on top and on the sides, spread the remaining cherries over the surface.
Sprinkle the sides and top of the cake with grated coarse grater dark chocolate chilled in the freezer.

No bake cake

Time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 230 kcal per 100 g.
Purpose: for breakfast, lunch and dinner.
Cuisine: Russian.
Difficulty: easy.

Such a low-calorie and vitamin-rich dessert will come to the table on a hot day. Children really like curd and sour cream soufflé, and adults also enjoy this cake with appetite. Use strawberries, currants or gooseberries as a fruit filling. Try adding chopped nuts to the cake mixture.

Ingredients:

pitted cherries – 400 g;
cookies or unsalted crackers – 500 g;
gelatin – 40–50 g;
sour cream (or heavy cream) – 500 ml;
cocoa powder – 3-4 tbsp. l;
cottage cheese – 200 g;
sugar – 200 g;
dark chocolate – 50 g;
vanilla sugar – 10–15 g.

Cooking method:

In a metal bowl, pour cold gelatin boiled water, stir, leave for 30 minutes.
Mash the cottage cheese mixed with sugar, cocoa and vanilla with a fork or using a blender. Add sour cream gradually and continue whisking until the mixture becomes homogeneous.
Place the container with gelatin on the fire, but do not bring to a boil, stir constantly until completely dissolved. Cool and add to sour cream mixture.
Break the cookies into small pieces.
Lay a voluminous dish with high sides cling film.
Layer the cookie crumbs, pouring the sour cream mixture and distributing the cherries. Pour in the last layer of sour cream, smooth it out and cover the top with cling film.
Let the dish set in the freezer for an hour.
Before serving, decorate the chocolate cherry cake with drizzles of melted chocolate and whole cherries.

To make your cherry cake perfect, follow these guidelines:

Before adding cocoa and flour to the dough, sift through a sieve.
It is better to remove excess juice from pitted cherries by placing them in a colander or cheesecloth.
Baking powder can always be replaced with baking soda quenched with vinegar. The correct way to extinguish soda is as follows: pour vinegar into a spoon with soda powder, mix and send slaked soda into the dough.
If you are using chocolate instead of cocoa, melt it only in a double boiler.
For baking, it is advisable to use special molds made of silicone or with a non-stick coating, with a diameter of 18–31 cm.
Cool the finished product in the baking dish, and then cut into cakes and decorate. Apply the cream only to the completely cooled cake.
A very beautiful and tasty chocolate cake with cherries, decorated with whole berries on top and lightly sprinkled powdered sugar. For decoration, use almond flakes, coconut and chocolate chips.

Video

Cherry sponge cake is a very quick and tasty pie that does not require many ingredients to prepare. This dessert can easily be decorated in the form of a cake and served at the holiday table. We will tell you how to do this correctly in this article.

Biscuit photo of the finished dessert

There are many options for how to bake the dessert in question. We decided to present traditional way. Thanks to it, you will get a very tender and literally melt-in-your-mouth homemade delicacy.

So what ingredients do we need to make chocolate cherry sponge cake? This recipe is simple but very delicious pie? requires application:

baking soda + lemon juice - 1/2 dessert spoon;
medium-sized eggs - 5 pcs.;
high fat sour cream - 250 g;
beet sugar - 270 g;
cocoa powder (you can use natural chocolate) - about 5 large spoons;
wheat flour - about 260 g;
frozen or fresh cherries - about 2/3 cup;
vegetable oil - 10 ml;
vanillin - 5 g.

Making chocolate dough

Where should you start preparing sponge cake with cherries? Of course, from kneading the base. Egg yolks are carefully separated from the whites and placed in different dishes. Add sugar to the first ingredient and then grind it thoroughly using a large spoon. As soon as the egg mass becomes fluffy and white, add high-fat sour cream to it and mix well. As for the proteins, they are whipped into a strong foam. To do this, you can use a hand whisk, or you can use a blender.

Having carried out the described actions, the egg masses are combined. Next they add baking soda, which is previously extinguished lemon juice. Cocoa, vanillin and wheat flour. All components are thoroughly mixed until homogeneous and air test. Some cooks use a mixer for these purposes.

Preparing berries for the pie

Cherry sponge cake can be prepared with frozen or fresh berries. To do this, it is sorted out of debris, washed thoroughly and all the bones are removed. If the fruits of the cherry tree have been frozen, they must first be thawed.

Product formation process

What should you use to bake sponge cake with cherries? The recipe calls for the use of a heat-resistant mold with sides of 6-8 cm. It is preheated in the oven and then greased with oil (vegetable). After this, put everything in the prepared dishes. Carry out this process preferably immediately after kneading it. If you keep the base aside for more than 5-10 minutes, the cake will not rise properly and will turn out gummy.

Once the dough is in shape, pitted cherries are placed in it one by one. This can be done in a chaotic manner. It should be noted that the berries will sink slightly into the base. This is quite normal.

Heat treatment of the pie in the oven

How should you bake a sponge cake with cherries? After the form is filled, it is sent to the oven. To make the cake as fluffy as possible, the kitchen cabinet should be preheated to 180 degrees. Bake the dessert at the specified temperature for 45 minutes. During this time, the dough should be completely cooked and rise well.

How to serve?

After checking the readiness of the sponge cake, carefully remove it from the oven and then from the mold. Placing the pie on beautiful dish, let it cool a little. After this, the product is cut and presented to guests along with a cup of hot tea.

Decorating dessert for the holiday table

Chocolate sponge cake with cherries will serve as an excellent raw material for making a birthday cake. For this we may need the following components:

cherry jam - about 7-8 large spoons;
full-fat sour cream - approximately 300 g;
light sugar - 1/2 cup;
cream in a container (store-bought) - to decorate the dessert;
fresh cherries with a sprig - 2 pcs.

Preparing the cream

You can use different creams for this cake. But we believe that sour cream filling is the best choice for a chocolate sponge cake. To prepare it, milk product beat vigorously using a blender, gradually adding granulated sugar to it. The output is a rather fluffy white mass, which is immediately used for its intended purpose.

Cake formation process

After baking the chocolate cherry sponge cake, remove it from the mold and cool completely for two hours. Next, the pie is cut into three thin layers. The first one is placed on a cake pan and generously greased with sour cream. Then it is covered with a second cake layer, on which cherry jam is applied.

At the very end, a third biscuit is placed on the almost finished product. Without pressing the dessert too hard with your hands, grease it completely with the remaining sour cream (including the side parts). After this, a layer of cherry jam is placed on the surface of the cake. To give the homemade delicacy a complete look, it is decorated with store-bought whipped cream. They are applied to the sides of the dessert and along its edge. Fresh cherries with a sprig are also placed in the middle of the cake.

We present dessert to the festive table

After home cake When the chocolate sponge cake with cherries is ready, it is sent to the refrigerator. So that it is thoroughly soaked, it is kept for about 3-6 hours. After time, the dessert can be safely presented to the festive table. This should be done with hot tea.

Let's sum it up

To bake a sponge cake with cherries yourself or to make a full-fledged one out of it birthday cake, there is nothing complicated. By following all the recommendations in the recipe, you will get a dessert that will be no worse than store-bought.

It should also be noted that to bake the cake in question, you can use real chocolate rather than cocoa powder. To do this, break the tile into slices, add a little milk and slowly heat it on the stove. As soon as the chocolate has melted, cool it a little (so as not to harden completely) and carefully pour it into the base of eggs and sour cream. In this case the taste homemade dessert will be more pronounced, and the aroma will be unsurpassed.

Prepare cherry filling. Place the cherries in a saucepan, add sugar and bring to a boil, pour in the liqueur. Dissolve starch in 2 tbsp. l. water and add to the cherries, cook for 2 minutes until thickened. Cool.

Cut the butter into small pieces and place in a saucepan. Add sugar and vanilla extract and place on slow fire. Cook until the sugar is completely dissolved.

Add the broken chocolate to the saucepan and melt it, stirring. Remove the saucepan from the heat chocolate mass Cool slightly.

Separate the eggs into whites and yolks. Sift flour with baking powder and salt. Alternately add yolks and flour to the chocolate mixture, stirring well each time. Beat the egg whites until stiff and gently fold into the dough.

Preheat the oven to 180°C. Lubricate with oil springform with a diameter of 24 cm. Pour the dough into the mold and place in the oven for 40 minutes. Cool the cake in the pan for 20 minutes, then remove and cool completely. Cut into two layers.

Whip the cream with powdered sugar until fluffy. Place the crust on a plate. Add cherry filling and whipped cream and cover with second crust. For the glaze, melt the chocolate with butter and milk and stir well. Cool slightly and pour over the cake. Leave until hardened.

With cherries - classic culinary arts. This dessert leaves no one indifferent. In order to prepare such a cake at home, you will have to spend a lot of time, but all your efforts will more than pay off with the wonderful taste of the cherry-chocolate dessert.

How to make Black Forest cake?

For the test you will need:

eggs - 6 pcs.;
flour - 170 g;
almond flour - 2 tablespoons;
cocoa - 2 tablespoons;
baking powder - 1 teaspoon;
sugar - 200 g;
butter - 50 g.

For cherries in syrup you will need:

cherries (frozen or canned) - 500 g;
sugar - 120 g;
starch - 1 tablespoon;
anise;
lemon juice - 1 teaspoon;
water - 100 ml.

For impregnation you will need:

cherry liqueur - 2 tablespoons;
sugar - 100 g;
water - 60 ml.

For the cream you will need:

cream 32-33% fat - 700 ml;
powdered sugar - 200 g;
chocolate (for decoration).

For many, chocolate cake with cherries is the famous “Black Forest”, delicious dessert which will be the highlight of any celebration. Making Black Forest cake at home is not that difficult if you have patience.

The basis of the dessert is . To prepare it, you need to take eggs and separate the yolks from the whites. Beat the yolks with sugar until a fluffy light mass is formed. In a separate bowl, mix flour with cocoa, add baking powder, sift through a sieve, and combine the resulting mass with almond flour.

In order to cook almond flour at home, you need to take raw sweet almonds, pour boiling water over them, take them out after 2-3 minutes, immerse them in cold water. After this treatment, the husk will be easily removed. Peeled almonds are dried in the oven for 10-15 minutes, after which the nuts are crushed to very fine crumbs using a blender.

For the Black Forest cake, the whites are whipped without sugar. In order to get a lush foam, you need to add a small pinch of salt to them. Melt the butter and set it aside until it cools. Add part of the whites to the beaten yolks, then add a third of the flour, stir in the remaining whites, and add the rest of the flour. Then pour the cooled melted butter over the edge of the bowl in a thin stream and gently mix the dough. Bake the chocolate biscuit at 180º C for 40-60 minutes (depending on the characteristics of the oven). Ready-made sponge cake cut into 3 equal parts.

In order to prepare the impregnation, you need to pour water into a saucepan, add sugar, and place on medium heat. As soon as the syrup boils, remove it from the stove, pour in cherry liqueur (can be replaced with cognac). The cakes are soaked using a silicone brush or the syrup is carefully poured from a tablespoon. It is best to soak the sponge cake while it is still warm.

Canned cherries put it on a sieve, put the frozen one in a bowl, leave it to defrost, and then carefully pour the drained juice into a separate bowl. Cherry juice is poured into a saucepan, sugar, star anise, and lemon juice are added. After the syrup boils, add starch diluted with cherry juice and add cherries.

In order to prepare the cream, you need to beat the cream using a blender at medium speed, adding powdered sugar at the end of whipping. Whipped cream is distributed over the bottom cake layer in the form of a spiral, the voids are filled with cherries in syrup, the next cake layer is placed, and the operation is repeated. The top and sides of the cake are generously coated with whipped cream and decorated with cherries and chocolate chips.

Cake "Cherry in chocolate"

For the test you will need:

dark chocolate - 150 g;
eggs - 6 pcs.;
sugar - 180 g;
flour - 180 g;
cocoa - 2 tablespoons.

For the cream you will need:

cream - 500 ml;
powdered sugar - 170 g;
vanillin.

For chocolate covered cherries you will need:

dark chocolate - 100 g;
cherry - 1.5 cups;
cherry jam and cognac (for greasing the cakes).

The recipe for this cake is quite simple; every housewife can easily make it. The first step is to prepare the cherries. The chocolate is broken into pieces and sent to melt in a barely boiling water bath. It is best to use canned cherries; place them in a sieve and dry with a paper towel. Each cherry is dipped in melted chocolate and placed on parchment. The chocolate-covered cherries are sent to harden in the refrigerator.

To prepare the biscuit, you need to melt the chocolate in a water bath. Water bath You need to arrange it in such a way that the bowl of chocolate does not touch the boiling water. Next, beat the yolks with some of the sugar into a fluffy foam, combine them with barely warm melted chocolate. Beat the egg whites with the rest of the sugar and carefully mix them into the chocolate-yolk mixture. Flour is mixed with cocoa, sifted through a sieve, and added to the dough. Grease the mold with butter, sprinkle with cocoa, and pour out the dough. Bake the chocolate biscuit at 180º C for 40 to 60 minutes.

To prepare the cream, use cream with a fat content of at least 32% (without vegetable fats). Thick homemade cream is diluted with milk (25 ml of milk per 100 ml of cream). Whip cold cream at medium speed. After the whisk mark begins to remain on the cream, begin to introduce powdered sugar and vanillin.

The finished biscuit is cut into 2 parts, each cake is coated with cherry jam with the addition of cognac. Place chocolate-covered cherries on the bottom cake layer, cover it with whipped cream, and place the second cake layer on top. The top and sides of the cake are coated with cream and decorated with a chocolate cherry.

Cake “Drunk Cherry”

To prepare the dough you will need:

eggs - 6 pcs.;
sugar - 1 glass;
cocoa - 3 tablespoons;
flour - 170 g.

To prepare drunken cherries you will need:

canned cherries - 1 cup;
cognac - 30 ml;
water - 150 ml.

To prepare the cream you will need:

cream 33% fat - 400 ml;
powdered sugar - 150 g;
vanilla sugar;
dark chocolate - 200 g.

To make chocolate fudge you will need:

chocolate - 100 g;
butter - 30 g;
cream - 3 tablespoons.

Every housewife can easily prepare this cake; cherries soaked in cognac make the dessert incredibly tasty. It goes well with butter cream and chocolate biscuit. To make the cake you will need “drunk” cherries. The canned cherries are poured through a sieve and then poured into glass jar. Cognac is diluted with boiled (cooled) water, poured over the cherries, covered with a lid, and placed in the refrigerator for a day.

To prepare the dough, the yolks are separated from the whites. Flour is mixed with cocoa and then sifted through a sieve. Beat the whites with sugar until they form stiff peaks, then begin adding 1 yolk at a time, continuing to beat. Gently stir flour into the fluffy mass; it is best to do this with a spatula.

The longer the dough is kneaded after adding flour, the thinner it will become, which will in this case unacceptable, since the biscuit should turn out fluffy.

The dough is poured into a mold greased with butter and sprinkled with cocoa. Bake the biscuit at 180º C. Readiness is determined using a toothpick, which is stuck into the center of the biscuit. If the tip of the toothpick comes out dry, it’s time to remove the cake from the oven. The recipe for this cake has one feature. The fact is that the biscuit is not cut in half, the top is cut off, after which the entire crumb is taken out, leaving a little around the edges. It should look like a frying pan.

Dark chocolate is broken into pieces. Part of cream (200 ml) along with vanilla sugar heat until boiling, remove from heat, pour in chocolate, leave until the latter melts. Whip the remaining cream with powdered sugar and mix with the cooled chocolate-cream mass. The previously removed biscuit crumb is mixed with the cream. drunk cherry put on a sieve, dry on a paper towel, and then add to the cream. The middle of the cake is filled with the resulting mass, covered with a biscuit lid, and poured over chocolate fudge. To prepare fudge, melt chocolate, butter and cream in a water bath.

Every housewife can make a chocolate-cherry cake at home. This dessert will be a real decoration festive table. Combination of cherries the most delicate cream and a chocolate biscuit will not leave anyone indifferent.