Drunken Cherry Cake with Chocolate
15 servings
180 minutes
The 'Drunken Cherry' cake with chocolate is a true celebration of flavor, combining rich chocolate, tender sponge cake, and tart aromatic cherries soaked in cognac. This dessert has Russian roots and is linked to the tradition of adding alcohol to sweet dishes to enhance their taste. The bright contrast between the sweetness of the cream and the tartness of the cherries makes it special. During preparation, the cake's crumb is mixed with cream and juicy cherries, creating a rich texture. The chocolate glaze gives the cake an elegant appearance and completes its flavor. It is served as a festive treat, perfect for cozy evenings and celebrations, especially in cold weather when something warm and rich is desired.
1
Prepare the cherries by pitting them, mixing with 1 cup of sugar, and soaking in brandy. Leave for at least 2 days, stirring occasionally to dissolve the sugar.
- Cherry: 410 g
- Sugar: 9 glasss
- Cognac: 0.5 glass
2
For the test, beat 10 eggs and 2.5 cups of sugar in a water bath until thick foam forms (the mass will double). Remove from the water bath and continue beating until cool (the mass will increase by 3-3.5 times). Mix flour with cocoa powder and gently fold into the beaten eggs, stirring from bottom to top. Pour the mixture into a greased and floured mold. Bake in an oven at medium heat.
- Chicken egg: 14 pieces
- Sugar: 9 glasss
- Wheat flour: 2 glasss
- Cocoa powder: 150 g
3
For the cream, mix cocoa powder with 2 cups of sugar and milk, place it in a water bath, and stir until the sugar dissolves. Whisk the eggs and slowly pour them into the cocoa while mixing with a mixer. When it thickens slightly, remove from the water bath. Cream the soft butter (500 grams) with vanillin and 1 cup of sugar. Gradually add the cocoa while whisking.
- Cocoa powder: 150 g
- Sugar: 9 glasss
- Milk: 200 ml
- Chicken egg: 14 pieces
- Butter: 550 g
- Vanillin: 10 g
4
Cut the finished cake in half and carefully remove the filling, leaving the walls and bottom intact. Mix the filling with half of the cream and half of the cherries. Sprinkle the remaining two halves of the cake with cherry juice, spread with cream, place 2/3 of the remaining cherries, and fill with the filling. Join the two halves together, placing the remaining cherries between them. Seal the seam between the cakes with the remaining filling.
- Cherry: 410 g
5
Pour everything with chocolate on top. Mix cocoa powder with 1 cup of sugar and sour cream, put on the heat, stir continuously, when bubbles appear, add a piece of butter, mix, and remove from heat.
- Cocoa powder: 150 g
- Sugar: 9 glasss
- Sour cream: 1 jar
- Butter: 550 g