Cherry Chocolate Cake
Chocolate Cake with Cherriesis a step by step recipe.
- 60 g of flour + some more for the powder form;
- 70 g cocoa powder without sugar;
- 80 g butter;
- 6 fresh eggs;
- 190 g of fine brown sugar for baking;
- 100 grams of plain white sugar;
- a pinch of natural vanilla sugar;
- pinch of crystalline citric acid;
- 60 ml of cherry vodka kirsch or cherry liqueur;
- 600 g frozen cherries vegetable oil icing sugar for decoration;
- 200 grams of bitter (more than 70% cocoa) chocolate;
- 1 liter cream with 30% fat;
- 4 tbsp. l. fine brown sugar for baking;
- 1 tsp. natural vanilla sugar.
Spray a bottom of a split form with a diameter of 23 ohm with water, then cover with a circle of baking paper of the same diameter, brush the paper with vegetable oil, lightly sprinkle with flour.Cherry folded in a bowl, thawed. Throw in a colander and dry. Melt the butter over low heat. Flour and cocoa sift through the sieve twice.
Break eggs into a heat-resistant bowl, add sugar and vanilla sugar. Put the bowl on a pot of boiling water. Beat with a mixer at minimum speed until the mixture warms up to 420C, Remove from the bath, increase the mixer speed to the maximum and beat until the mixture increases in volume about 3 times.
Warm up the oil. Pour 1/3 flour with cocoa on the surface of the egg mass, gently mix with a spatula until smooth. Pour half of the oil on the edge of the bowl, mix again with a spatula. In the same mode, each time kneading with a spatula, add another 1/3 of the mixture of flour and cocoa, the remaining butter and the remaining mixture of flour and cocoa.
Put in shape, smooth out. Bake in the oven at 1800C 30-35 minutes, until the sponge cake starts to move away from the walls. The finished biscuit when pressed must spring. Carefully rearrange it on the grill for 10 minutes. To hold a long knife between the biscuit and the walls of the form, remove them. Cool the cake on the grill.
For a syrup, mix in a saucepan 80 ml of water, sugar and citric acid. Cook over low heat, stirring until the water is hot. Stop stirring - otherwise the syrup will evaporate. Wet the brush to wipe the walls of the pan. Let it boil, close, boil for exactly 2 minutes. Remove from heat, remove the lid and cool. Mix with kirsha.
At 1/3 and 2/3 of the height of the biscuit, make horizontal cuts with a depth of about 1 cm. Then insert a thin fishing line stretched in two hands into the top notch and, leading it parallel to the base, separate the cake. Move it to a large plate and set aside. In the same way to separate the second cake. Leave the last cake on the basis of the form.
For cream chop 170 g of chocolate, mix with 60 ml of hot water until smooth. Biscuit circle, left on the basis of the form, grease with a mixture of syrup and kirsha. Beat cream with sugar and vanilla sugar with a mixer until soft peaks form. Separate about 80 ml of whipped cream, add to chocolate mixture and mix gently with a spatula.
Separate another 125 ml of cream, add again to the chocolate mixture and mix. Quickly apply chocolate cream on soaked cake.Brush with a mixture of syrup and kirsha second round sponge cake on one side. Lay it soaked on the base of the cake, smeared with chocolate cream. Press your fingertips on the surface of the cake.
Lubricate the surface of the cake with a mixture of syrup and kirsha. A few cherries to put off for decoration, the remaining lay a layer in one berry. Whip the remaining cream thoroughly.
Separate 500 ml of whipped cream and place them on top of the cherry. Lubricate the last round of sponge cake with a mixture of syrup and kirsha. Lay it soaked side on cherries with cream. Lightly flatten the cake. Cool, 30 min.
Whip the whipped cream with the sides and top of the cake, put the remaining cream in the pastry bag and decorate the cake with a curb. The remaining berries dry with a paper towel, spread out on the edge of the cake, powder with powder. Cut the remaining chocolate and slide it in the center. Cake to cool, at least 24 hours.
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