Ingredients
- 8 pcs. Egg
- 1 cup (200 grams) Granulated sugar
- 120 g Flour
- 50 g Cocoa
- 1 teaspoon (5 grams) Baking soda
- 1 teaspoon (5 grams) Baking powder
- 1 kg Frozen cherries
- 120 g Granulated sugar
- 1 l Thick cream;
- 110 g Powdered sugar
- 220 g Sour cream
Directions
Chocolate cake is porous, like a soft sponge, sponge cake covered with air cream, cocoa powder, and cherries. Sponge cake with cherries – an excellent sweet dessert, with unforgettable sensations and a delicate taste that will decorate the festive table.
Steps
1 Done | Preheat the oven to 180 degrees. Mix dry biscuit ingredients: flour, cocoa, soda, and baking powder. Set aside. |
2 Done | Beat eggs and sugar at high speed for 10 minutes. While the eggs are beating, grease the baking tins with butter. |
3 Done | Sift half the dry mixture into a bowl with beaten eggs. Gently stir it. Then add the other half of the dry ingredients. Knead everything thoroughly again so that no lumps form. |
4 Done | Divide the dough evenly over the baking tins. Bake biscuits for 25 minutes, checking readiness with a toothpick. Remove the finished biscuits from the oven and let them cool for several minutes. |
5 Done | The biscuits should be completely cooled before being cut and garnished with cream. |
6 Done | Peel the cherries from the twigs and remove the seeds. Put the cherries in a small pot. Add sugar. Mash cherries with sugar using a potato pusher. |
7 Done | Put the pan of cherries on the fire and bring it to a boil. Reduce the heat and let the berries boil for about 15 minutes. Remove from the stove and set aside to cool. After this, strain the mixture through a sieve to separate the pieces of cherry from the syrup. Such a syrup can be prepared ahead of time so that it becomes truly saturated and then it can be used during the preparation of the cake. |
8 Done | Meanwhile, prepare the cream. To do this, pour cream into the bowl of the mixer. Beat them at high speed for 1 minute until they thicken. Add the icing sugar and beat for another minute. Add sour cream and beat again for a minute. Put the cream in the refrigerator so that it cools well and you can work on it further. |
9 Done | Cut about a quarter from the top of each biscuit. |
10 Done | Soak the two halves of the tops of biscuits in cherry syrup. Place one of the non-syrupy parts of the biscuit on a serving plate. Pour it with cherry syrup and generously apply whipped cream on it |
11 Done | Break the sliced tops of biscuits into pieces and place them on top of the cream. Then spread on top the slices of cherries leftover from the syrup. |
12 Done | Apply 2 cups of whipped cream to the spread pieces of cherry. Put a thicker layer of biscuit on top. Pour it with the remaining cherry syrup and apply whipped cream on the top and sides of the cake. Place the cake and the remaining cream in the refrigerator for about 1 hour. |
13 Done | Remove the cake and cream from the refrigerator. Whip the cream for 30 seconds to make it soft and airy. Garnish the cake with cream: you can apply it at any time. Sprinkle cocoa powder on top and layout fresh cherries. Refrigerate the cake for at least 4 hours (it is best to put it in a closed container in the refrigerator overnight). |
14 Done | Cut the finished and chilled cake into personal pieces and enjoy with a cup of hot tea or coffee! |
