Chocolate cake with cherries
14 servings
90 minutes
Chocolate cherry cake is a refined dessert of European cuisine that combines rich chocolate flavor with the tartness of aromatic cherries. This cake is a classic inspired by the tradition of pairing chocolate and fruits in pastry art. The delicate sponge soaked in cognac adds a special depth of flavor to the dessert, while the airy cream and melting glaze make it truly festive. The cherry's slight acidity perfectly balances the sweetness of the chocolate, creating a harmonious combination. This cake will adorn any celebration, and its rich aroma and flavor will provide unforgettable pleasure. It pairs best with a cup of freshly brewed coffee or a glass of red wine, highlighting its noble notes.
1
Two days before making the cake, pit the cherries and place them in a jar. Sprinkle with vanilla sugar, mix, slightly compact with a wooden spoon, and pour in cognac. Cover the jar with a lid and place it in the refrigerator.
- Cherry: 400 g
- Vanilla sugar: 60 g
- Cognac: 100 g
2
Prepare sponge dough from flour, 10 eggs, 2.5 cups of sugar, and 50 grams of cocoa. Pour it into a prepared round mold, greased with oil and dusted with flour, and bake in a moderately heated oven until done.
- Wheat flour: 2 glasss
- Chicken egg: 14 pieces
- Sugar: 5.5 glasss
- Cocoa powder: 100 g
3
Mix cocoa with a small amount of sugar, add milk, and heat on low, stirring constantly until the sugar dissolves. Cool the prepared mixture.
- Cocoa powder: 100 g
- Sugar: 5.5 glasss
- Milk: 6 tablespoons
4
Cream the butter with sugar, gradually adding the prepared egg mixture, eggs, and vanilla sugar. Whip the cream until the sugar is completely dissolved.
- Butter: 600 g
- Sugar: 5.5 glasss
- Chicken egg: 14 pieces
- Vanilla sugar: 60 g
5
Cut the cooled finished biscuit horizontally in half and scoop out the crumb from each half with a fork, leaving about 1.5–2 cm layer near the side walls.
6
Mash the removed bread crumb with 1/3 of the prepared cream, add half of the prepared cherries, and gently mix with two forks to keep the cherries whole.
- Cherry: 400 g
7
Divide the obtained mass in half and place it in the prepared biscuit molds, previously greased with cream inside.
8
Grease a large flat dish with cream and place one biscuit base with filling on it. Add a layer of cream on top, spread the remaining cherries on it, cover with another layer of cream, and carefully invert the second biscuit base filled with filling on top.
- Cherry: 400 g
- Butter: 600 g
9
Pour hot melted chocolate mixed with 1-2 tablespoons of milk over the top and sides of the cake, and smooth the glaze with a knife dipped in hot water.
- Dark chocolate: 100 g
- Milk: 6 tablespoons