Cake drunk cherry without condensed milk

12 servings
20 hour 10 min


1. From the evening, pour the cherry with cognac, leave until the morning, then remove the bone from the cherry.

2. Separate the proteins from the yolks, beat with sugar separately, dividing it (sugar) in half. Beat the yolks to the bottom - so that the sugar is completely dissolved, and the proteins - to stable peaks.

3. Combine whipped proteins with yolks, sift flour and cocoa powder to them, knead smooth dough. We interfere carefully, slowly, using a wooden or silicone spatula.

4. Grease the tin (18 cm in diameter) with butter, put the dough in it and send it to bake in the oven, warmed to 180 degrees, for about half an hour.

5. We leave the biscuit for 8 hours so that it does not crumble with further manipulations (it is very convenient to cook from the evening, and then let it lie down until the morning).

6. Then, after the specified time, cut the biscuit in half, remove the crumb from each half, leaving a biscuit plate with walls of about 1-
1. 5 cm.

7. Beat sour cream with powdered sugar, cut the crumb into pieces.

8. In a spacious bowl, mix the crumb with sour cream, lay out the soaked cherries, add finely chopped chocolate, mix everything thoroughly.

9. We fill the halves with the resulting filling and reunite the cake. 10. Melt the chocolate in a water bath, add heated cream to it, mix the ganache with a whisk until smooth, shiny mass. 1
1. We cover the cake with ganache from all sides, let it "grab" and cover it a second time (by this time, the ganache in the bowl can freeze, so to re-coat it you need to melt in the microwave). 1

2. With the help of a knife, we remove the chips from the chocolate (chocolate should be at room temperature), decorate the cake with it. We lay out cocktail cherries in the center - it will give the cake a unique charm. Fun gatherings and good mood!