Chocolate-cherry cake "Pancho"
11 servings
120 minutes
Chocolate-cherry cake 'Pancho' is a true masterpiece of European cuisine, born from the search for an unusual flavor combination. Its airy chocolate sponge soaked in sweet cherry juice harmoniously blends with delicate sour cream frosting, creating an amazing balance of tartness and creamy softness. Nuts add textural complexity, while melted chocolate transforms the cake into an exquisite dessert worthy of special occasions. 'Pancho' captivates not only with its taste but also with its unique shape — the layers of sponge are assembled in a dome shape, making it a striking centerpiece for any festive table. This cake is perfect for cozy family evenings and formal events where you want to delight guests with a refined dessert that leaves a lasting impression.
1
First, separate the egg whites from the yolks. Start whipping the egg whites into a strong foam, gradually adding 2 cups of sugar and continue whipping. Add the egg yolks one by one and whip. To the resulting mass, add 4 tablespoons of cocoa and mix, then gradually add 2 cups of sifted flour and whip. Extinguish the baking soda with lemon juice and add it to the dough, then mix again.
- Chicken egg: 6 pieces
- Sugar: 3 glasss
- Cocoa powder: 4 tablespoons
- Wheat flour: 2 glasss
- Soda: 1.3 teaspoon
- Lemon juice: 1 teaspoon
2
Line the mold with buttered paper, pour the batter into the mold, and bake in the oven at 180 degrees until ready.
3
While our biscuit is baking, let's make the cream! Pour the sour cream into a separate container, add 1 cup of sugar, and whip until the mixture is fluffy and airy. The cream is ready!
- Sour cream 35%: 800 g
- Sugar: 3 glasss
4
Cut the cooled biscuit into a round shape (if it's square). Cut a 2 cm thick layer from the biscuit and dice the remaining part! Remove the cherry pits and soak our biscuit with the remaining juice (if the biscuit is very soft and tender, soak it lightly; otherwise it will be watery; if it's dry, use more juice). Spread sour cream on the layer, place cherries on top and sprinkle with nuts. Now make a second layer from the remaining pieces (slightly retreating from the edges to keep the cake in a cone shape), dipping each piece in cream, placing cherries on top and sprinkling with nuts for the third layer as well. Pour the remaining cream over the entire cake and distribute it evenly.
- Cherry: 200 g
- Nuts: 1 glass
5
Melted chocolate is placed in a pastry bag or a plastic bag (with a small hole made beforehand) and applied to the cake in threads or as you prefer.
- Milk chocolate: 100 g