Cake drunk cherry classic for the new year

12 servings
14 hours 30 min


1. Biscuit (on the shape of 18-20 cm). The eggs are divided into squirrels and yolks. Beat the proteins with sugar until stable peaks. Beat the yolks to finish. Combine the flour with cocoa and sift. Mix the flour mixture into the yolks. Gently mix proteins with circular movements. It should turn out a rather lush dough. Pour the dough into a parchment-lined dish (18-20 cm), send to an oven preheated to 180 degrees for 30 minutes. During baking, in no case open the door, otherwise the biscuit will settle. Cool the finished biscuit, remove from the mold, wrap in cling film and leave at room temperature overnight. The next day, cut the biscuit along into two equal cakes. Remove the yakish from each half, leaving a little on the walls. Mäkish break into small pieces.

2. Cream. Defrost the cherries, peel from the seeds, pour over the cognac and leave for 3 hours. Grind the chocolate. Beat the cream (33-35%) with powdered sugar into strong foam. Put cherries (without cognac) into the resulting cream, cherries, crumbs and chocolate in whipped cream.

3. Fill each half of the cake with the obtained mixture and connect to each other.

4. Ganash. Combine the cream with chocolate broken into pieces and melt in a water bath until smooth and smooth. You can simply pour boiling cream over the chocolate and stir until the chocolate melts and the mass is smooth. Cool the ganache slightly and pour half over the cake. Carefully distribute the ganache over the entire surface and sides of the cake with a spatula. When the first layer of ganache takes hold a little and sets, apply the second part of the ganache (if it sets, flood it in the microwave or in a water bath). Place the cake for 2-3 hours in the fridge for soaking. Garnish the cocktail cherry cake before serving.