Cake "Drunken Cherry" in chocolate
6 servings
60 minutes
The 'Drunken Cherry' cake in chocolate is a refined combination of soft sponge cake, rich chocolate flavor, and the tangy notes of marinated cherries. Its history roots back to Russian cuisine, where desserts with deep flavors and unique textures are traditionally valued. The secret of the cake lies in the soaking; cherries soaked in alcohol add a slight tartness to the dessert and make it truly festive. The cream made from butter, cocoa, and vanilla sugar adds tenderness and harmoniously complements the chocolate shell. This dessert is perfect for special occasions — its rich aroma, silky texture, and unparalleled taste make every treat a true delight. The 'Drunken Cherry' cake in chocolate is a luxurious indulgence that delights gourmets and turns tea time into a small celebration.
1
Beat 5 eggs with a glass of sugar with a mixer until fluffy. Gradually add flour and 2 tablespoons of cocoa, gently mixing the dough with a spoon, lifting layer by layer until it absorbs the flour. Add the slaked soda.
- Chicken egg: 6 pieces
- Sugar: 1 glass
- Wheat flour: 1 glass
- Cocoa powder: 3 tablespoons
- Baking soda reacted with acid: 1 g
2
Grease the pan with vegetable oil and dust with flour. Pour the resulting mixture into the prepared pan. Bake at 200 degrees for 25-30 minutes. The sponge is ready when no liquid batter remains on the toothpick after piercing.
- Wheat flour: 1 glass
3
Once cooled, trim the top and bottom for the base and cover of the cake. Crumble the middle into pieces.
4
For the cream, whisk 1 egg, vanilla sugar, and 1 tablespoon of cocoa in a saucepan until frothy.
- Chicken egg: 6 pieces
- Vanilla sugar: 30 g
- Cocoa powder: 3 tablespoons
5
Pour the milk and bring it to a boil over low heat while stirring constantly, BUT DO NOT boil!!
- Milk: 0.7 glass
6
Add the cooled mixture to the butter one tablespoon at a time while whisking. Add 1 tablespoon of vodka (cognac, rum, etc. — 40-degree drink).
- Butter: 200 g
- Cognac (brandy): 1 tablespoon
7
Mix pieces of sponge cake with cream and dried cherries from compote. Place this mixture on a sponge cake layer and cover with another layer. Pour chocolate paste on top.
- Canned cherries: to taste
