Chocolate cherry cake

10 servings
1 day

How to make a chocolate cherry cake? Make all the ingredients. Start making biscuit. Take the chilled eggs. Wash them in water with soda, since harmful bacteria can be on their surface. Break into a bowl, add the sugar, whisk everything with a mixer until airy, lush, about 10-15 minutes. In order for the eggs to beat well, the whipping bowl and whisk must be dry and fat-free. Otherwise, the whipped mass will not have the necessary pomp.

Set aside the beaten eggs, return to them in the next step. In a thick-bottomed dish, combine butter and milk. Bring the mixture to a boil so the oil melts. Leave to cool a little.

Gently stir the hot milk mixture and flour into the beaten eggs with a whisk. Pre-sift the flour through a sieve. Add everything in turn, in 3-4 approaches. Flour may need less or more. Pour in the cocoa and soda. Try to interfere carefully so as not to greatly knock down the existing pomp. You can do this with a whisk or use a silicone spatula and mix from top to bottom. You should get a lush, homogeneous, thick dough.

Grease the biscuit baking dish or line with baking paper. Pour the finished dough into this form. Place to bake in the oven, preheated to 180 degrees, for about 50-60 minutes. The shape will suit 20-22 cm in diameter. The time is approximately indicated, focus on the features of your oven.

Cool the finished biscuit, remove from the mold and cut into 2-3 cakes with a sharp, long knife. Put aside the cakes, we will return to them in the next steps.

For filling, defrost the cherries, drain the excess liquid. I put the cherries in a colander and all the glass liquid in the bowl of which it was placed. The resulting juice can be soaked in cake cakes. Or take a fresh cherry. Wash the fresh cherries, peel the bones, put in a colander and let drain the water. Put the cherries aside.

How to make a cream? Take fat cream, at least 33% fat. They have to be chilled. Start whipping them at medium speed. Gradually pour in the icing sugar. Continue to beat the cream until stable, lush, until stable peaks of 4-7 minutes. . Just be careful - a little miss and the cream will be transferred and discard the water. The main thing is to have time to stop the mixer in time.

Soak each chocolate cake cake cake with cherry juice. Brush with cream and lay out the cherry berries. So layer all the cakes with cream and berries.

Collect the cake. Top and sides also brush with cream. Try to make the surface more even. It is convenient to use a special confectionery spatula for this. Put the cake in the fridge for a few hours so it freezes well and soaks.

For the glaze, combine the broken chocolate with the cream in a saucepan. Heat over a low heat, with constant stirring, to melt the chocolate. Then add some butter. Stir. Decorate the top of the cake with chocolate glaze, allowing the chocolate to drain slightly down the sides. You can also melt chocolate in a water bath or in a microwave, if desired, you can add a tablespoon of cream or milk. This will make the glaze smoother and more uniform.

Brew fragrant tea, coffee or cocao. Serve the cake. Have a nice tea party!