Chocolate cake with cherries and cognac
12 servings
150 minutes
Chocolate cake with cherry and cognac is a refined delicacy that embodies the rich traditions of Russian cuisine. Its rich chocolate flavor, complemented by the gentle tartness of cherries, creates a harmony of contrasts, while cognac adds a touch of noble aroma. The recipe's origins date back to times when the combination of fruits and alcohol in desserts was considered a sign of luxury. A delicate sponge cake soaked in rich cream hides juicy berries infused with aromatic cognac, creating a delightful texture. This cake is suitable for festive occasions, highlighting the exquisite taste of the hosts. It not only pleases the eye with its magnificent appearance but also offers unforgettable sensations to everyone who tries it. The glossy chocolate glaze completes the ensemble, making the dessert a true work of art.
1
Remove the pits from the cherries (can be from liqueur or frozen), place them in a jar, sprinkle with vanilla sugar, mix, slightly compact with a wooden spoon, and pour in cognac 2 days before making the cake. Close the jar with a lid and place it in the refrigerator.
- Cherry: 410 g
- Sugar: 3 glasss
- Cognac: 0.5 glass
- Vanillin: 2 g
2
Whisk 10 eggs with 2 cups of sugar for 15 minutes. The eggs should be cold. Add sugar gradually. The mixture will increase in volume five times, becoming white and fluffy. Do not interrupt the whisking process. Do not subject the bowl with whipped eggs to sudden movements.
- Chicken egg: 14 pieces
- Sugar: 3 glasss
3
Add flour, 50 grams of cocoa powder, and mix until smooth. Gradually add the flour slowly and carefully in small portions.
- Wheat flour: 2 glasss
- Cocoa powder: 100 g
4
Place the mixture in a buttered mold, put it in a preheated oven at 180–200 degrees for about 45 minutes. Do not open the oven for at least 30 minutes, otherwise the sponge will fall!
- Butter: 600 g
5
Preparing the cream: Mix 50 grams of cocoa with a small amount of sugar, add milk, and place on low heat, stirring constantly until the sugar dissolves. Remove the pot from the heat and cool the mixture. Beat the butter with sugar, gradually adding the prepared milk mixture, eggs, and vanillin. Whip the cream (preferably with a mixer) until the sugar is completely dissolved.
- Cocoa powder: 100 g
- Sugar: 3 glasss
- Milk: 6 tablespoons
- Butter: 600 g
- Chicken egg: 14 pieces
- Vanillin: 2 g
6
Cut the cooled sponge cake horizontally in half, removing the crumb from each half with a fork, leaving about 1.5–2 cm layer near the sides. Mix the removed 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: 410 g
- Sugar: 3 glasss
7
Divide the resulting mass in half and place it in the prepared biscuit molds, previously greased with cream. Grease a large flat dish with cream, place 1 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 (place a wooden cutting board on it, carefully invert the base, and then gently slide the base onto the cake).
- Butter: 600 g
- Cherry: 410 g
8
Pour hot melted chocolate mixed with 1-2 tablespoons of milk over the cake's surface and sides, and smooth the glaze with a knife dipped in hot water. Chill the cake well and decorate as desired.
- Milk: 6 tablespoons