Chocolate cake with cherries and sour cream, recipe with photo. Cherry biscuit cake Sponge cake with frozen cherries

A delicious dessert in a classic style has a lot of recipes, and each hostess adds her own zest to it. Chocolate cake with cherries does not require a set of complex components. It is affordable and economical, especially in the summer, when you can buy fresh berries. The dessert is baked in various forms, it can even appear in the form of a roll, while it retains a rich, bright taste.

General principles for making homemade cherry cake

Chocolate cake with cherries has a biscuit base. It cannot be assembled from ready-made cakes; it is necessary to bake and soak it yourself in the oven. The presence of cherries made the chocolate cake "Drunken Cherry" called.

The difference in recipes, even among professionals, is the addition of special ingredients to the dough and impregnation. An obligatory component is fresh or frozen berries.

There are certain rules for preparing dessert that must be followed:

1. In order for the cherry to acquire a special flavor, it is soaked in liquor or cognac overnight.
2. It is recommended to beat the dough with a mixer at high speeds to saturate it with oxygen.
3. This berry goes well with liquor or cognac. These drinks can also be part of the impregnation

Required Ingredients

Cake with chocolate and cherry needs to be done in stages. You can also group the components you need for it.

Dough Ingredients:

• 150 g flour;
• cocoa in the amount of 75 g;
• sugar 150 g;
• a pinch of salt;
• 100 g butter;
• 3 eggs;
• baking powder package.

Filling Ingredients:

• 300 g frozen cherries;
• 150 g coffee liqueur.

Cream Ingredients:

• 250 ml of heavy cream;
• powdered sugar 150 g.

Glaze Ingredients:

• 100 g of chocolate;
• 100 g butter.

Roasted peanuts can be used for garnish. Fresh cherries are also suitable, they diversify the chocolate cake. Butter and condensed milk for cream are recommended to be taken in equal proportions. It is allowed to use vanilla sugar for the filling. It can also be added to the dough. Powdered sugar and chocolate give the dessert just enough sweetness.

Step by step cooking

You need to start preparing a chocolate-cherry cake with a biscuit. It turns out lush and airy, if you beat the ingredients correctly and follow all the subtleties of the recipe. To prepare the cake, you need to use a mixer.

A quality biscuit is made from sifted flour. This procedure is necessary to give the dessert airiness and lightness. Cocoa and baking powder are added to the flour for the dough. After mixing, a dry mixture is obtained.

In a separate bowl, it is recommended to beat with a mixer: chicken eggs, sugar and butter. The latter should be very soft. In order for the dough to be saturated with oxygen, it is whipped at very high speeds for 5 minutes. Flour is slowly poured into the resulting mixture. In the process, everything must be mixed so that lumps do not appear. The result is a rather liquid chocolate mixture.

The dough is poured into a mold and baked for an hour at a temperature of 180 degrees. It is best to lay parchment on the bottom to make it easier to remove the finished cake. Ovens for baking are different, so you can not rely on the indicated time. It is recommended to check the cake for readiness. This can be done with a wooden skewer or toothpick.

When the cake is cooked, it is taken out of the oven and allowed to cool for two hours. The dough rises well and holds its shape. From one cake, two parts are obtained if you cut it along the side. You can bake it in the oven and slow cooker.

berry coating

In the summer season, fresh berries can be used, and in winter, a frozen product is perfect. Cherry must be removed from the pits, covered with sugar and allowed to stand, drain the excess juice and dilute with a glass of water. Add the remaining sugar to it and boil for five minutes. Add berries and liquor to the syrup, cook for a few more minutes and leave to infuse overnight. Immediately before preparing the dessert, you need to lay out the berries. They will look great in cream filling.

Impregnation for cakes

The recipe for chocolate-cherry cake suggests the presence of impregnation for cake layers. With it, you can cook a dish that melts in your mouth. If the syrup turned out to be thick, then it is diluted with water and again brought to a boil without berries. During cooking, it is recommended to mix the composition several times. The resulting syrup should be soaked with cakes.

Cream

Cherry cake is prepared with protein or butter chocolate cream. It can be stirred with a spoon or whisk, but rather intensively. It is recommended to prepare a mass of heavy cream and sugar in advance so that it cools down. We beat everything with a mixer and send it to the refrigerator.

If proteins are used for the cream, then they must also be combined with powdered sugar and beat well. The first soaked part of the cake is smeared with a delicious cream, a berry is laid out in the middle and covered with the second half. All layers must be well smeared. When baking a cherry dessert, you can consider a recipe with sour cream. He is very fond of kids. This cream can be prepared ahead of time and chilled.

On top of the cake is poured with a glaze of melted chocolate and butter, taken in equal proportions. You can decorate the top of the dessert with the rest of the cream, cherries and roasted peanuts.

Video of making Black Forest cherry cake

https://youtu.be/qlcoGrr65AY

How to make Black Forest Cherry Cake

Literally, the dessert is called "Black Forest Cherry Cake". To prepare this chocolate German delicacy, you need to have a certain skill and endurance. The recipe for chocolate cherry cake may have variations, but the general concept of preparation remains the same. The test will require the following ingredients:

• sugar 130 g;
• eggs 6 pieces;
• oil 150 g;
• bitter chocolate bar;
• 100 g almonds;
• 70 g flour;
• starch 70 g;
• baking powder package;
• vanilla packet.

• 700 g cherries;
• cherry confiture in the amount of 300 g;
• a liter of heavy cream;
• vanillin package;
• cherry schnapps or cognac in the amount of 15 tablespoons;
• a spoonful of grated chocolate.

The recipe for chocolate cake with cherries can be varied by adding ground nuts. The cooking process must be systematized so as not to waste time.

1. In a large bowl, beat butter, sugar, vanillin and eggs with a mixer. Ingredients are recommended to be introduced gradually, constantly stirring. Almonds and grated chocolate are added to the base for the dough.
2. In a separate bowl, sifted flour, starch and baking powder are mixed. The resulting mass is introduced into the oil and whipped well so that no lumps remain.
3. The dough has a creamy texture. It must be placed in a greased form and put in the oven for 50 minutes at a temperature of 180 degrees.
4. The cake is fluffy and very pretty. After complete cooling, it is divided into 3 parts of equal thickness.
5. While the chocolate cakes are cooling, you need to whip the cooled cream with vanilla sugar and cherry schnapps.
6. The remains of the alcoholic beverage are impregnated with parts of the base.
7. Cakes should be shed with confiture, put a berry in a dense layer and generously grease with butter cream.
8. Thus, all three layers of the cake are folded. On top, it is decorated with cream rosettes and cherries, and sprinkled with grated chocolate.
9. Condensed milk with butter and cocoa can be used as a cream.

The German recipe for sweet chocolate pastries does not involve the use of icing, but this nuance is left to the discretion of the hostess.

Drunk Cherry Cake Recipe

Chocolate cake with cream and cherries has such a name for a reason. The slightly acidic berry gives a richer flavor and aroma when combined with red wine or liquor. In order for the chocolate dessert to turn out right, you must follow all the proportions and follow the instructions.

Chocolate Biscuit Ingredients:

• 6 chicken eggs;
• 350 g of sugar;
• flour in the amount of 250 g;
• 4 tablespoons of cocoa;
• a bag of baking powder;
• vegetable oil.

• bank of condensed milk;
• 350 g butter.

• 500 g cherries, fresh or frozen;
• a glass of sweet red wine.

Baking recipes can be different, as well as cream and decoration. You can add proteins and cream to the list of necessary products, replace wine with liquor. In any case, you will get a delicate chocolate cake with fragrant cherries, if you do not deviate from the recipe.

1. Fill the berry with wine and send it to the refrigerator for impregnation.
2. Proteins are intensively whipped with sugar using a mixer, and then the yolks are introduced one at a time with constant stirring.
3. The flour is combined with cocoa and baking powder, mixed with the egg mass with a spatula. Lumps should be avoided.
4. The resulting dough is poured into a greased and covered with parchment form. Chocolate cake is baked at a temperature of 180 degrees for 45 minutes. After two hours, when the dough has cooled, it can be cut into three equal parts.
5. You can make a chocolate biscuit or with cocoa.
6. The softened butter is whipped with condensed milk until smooth. The cherry is extracted from the wine and pressed.
7. It is recommended to soak the chocolate cake with juice, put a berry on it and grease it with plenty of cream. We do this with each layer.
8. Cream should be lubricated not only cakes, but also the sides of the cake. Decorate with grated chocolate and the remaining berries on top. You can make curls from cream.
9. Chocolate, cocoa powder, cherries are used for decoration.

Delicious chocolate cake with cherries served chilled. If it is qualitatively impregnated, then the layers will not separate from each other.

Cooking at home roll "Black Forest"

Cherry chocolate cake can be presented in the form of a roll. It is served with a cup of aromatic coffee or tea. For the chocolate biscuit you will need the following ingredients:

• 5 eggs;
• 150 g of sugar;
• flour 100 g;
• half a teaspoon of baking powder;
• a spoonful of cocoa;
• a sachet of vanillin;
• 5 spoons of water.

• canned, fresh or frozen cherries in the amount of 750 g;
• a spoonful of starch;
• 3 spoons of sugar;
• 40 ml cherry liqueur.

• half a liter of cream;
• 3 spoons of sugar;
• vanillin.

We start preparing the Black Forest chocolate cake with a biscuit.

1. Proteins are whipped into a thick foam in a separate bowl. Yolks with 5 tablespoons of water, sugar and vanilla are also mixed. The mixer must be turned on at maximum speed.
2. Flour and cocoa are combined with the yolk mass, and then with the proteins. Mix the dough gently so that there are no lumps.
3. Line a baking sheet with parchment and grease. Pour the creamy batter over it in an even layer. Bake the cake for 15 minutes at a temperature of 180 degrees.
4. Starch is diluted in 4 tablespoons of cold cherry juice. Heat up the rest of the liquid. Combine starch with 250 ml of boiling juice and cook for 3 minutes. Add liqueur and berries.
5. Put the chocolate cake on a towel sprinkled with sugar and wrap it together with the cloth.
6. Cooled cream, sugar and vanilla are whipped until fluffy.
7. We remove the chocolate cake from the towel, spread the berry on one side, grease the rest of the surface with cream. We turn everything into a roll.
8. For decoration, use the remaining cream and grated chocolate.
9. The roll should lie in the refrigerator for at least 5 hours to soak.

It should be served sliced ​​with candied cherries and a cup of coffee.

Cherry chocolate cake recipes involve a variety of decorations and serving methods. It can be topped with fresh or frozen cherries, sprinkled with roasted almonds or peanuts. Without fail, to add spice to the dessert, chocolate chips are used. It can be filled with icing or decorated with cream rosettes, on the tops of which cherries will flaunt.

Fans of sour desserts will definitely appreciate the unique taste of biscuit cake with cherries. This berry gives not only lightness to the delicacy, but also juiciness and originality.

It does not take much time to prepare sweets, and special culinary skills are also not needed. Cherry sponge cake implies the presence of berries, but they do not have to be fresh. Frozen is also great. So, we offer you the best selection of the most delicious pastries with the addition of a sour ingredient.

With sour cream

Cakes:
4 eggs;
100 g wheat flour;
¾ st. Sahara;
1 sachet of vanilla sugar.

Cream:
300 ml of fat sour cream;
6 art. l. powdered sugar;
1.5 st. l. starch;
2.5 st. l. Sahara;
1 sachet of vanilla sugar;
1 st. pitted cherries.

Separate the whites from the yolks, beat the latter until light foam. For better whipping, add a pinch of salt. Next, add sugar and do not turn off the mixer until you get a lush, dense mass.

Fluff the yolks separately with vanilla sugar so that the composition increases in volume and becomes lighter.

Combine both masses, do it carefully, manually, so as not to lose airiness.

Cover the form with parchment, pour out the dough and place in the oven (180 degrees) for 35-40 minutes.

Cool the baked cake by opening the oven, then remove from the mold. Cut into 3 bases.

Prepare a layer of cherries. To do this, mix pitted berries with starch and 2 tbsp. l. sugar, set to the smallest fire, bring to a density, not forgetting to stir. Cool down.

Beat powdered sugar and sour cream with a mixer.

Coat each cake generously with cream, put a cherry base. Lubricate the sides of the treat as well.

Put the sponge cake with cherry filling in the refrigerator for 3-5 hours.

Chocolate with cherry

Cakes:
5 eggs;
180 g of sugar;
40 g cocoa powder;
8 g baking powder;
35 g starch;
70 g butter;
100 g flour.

Interlayer:
350 g of boneless cherries;
130 g of sugar;
70 ml brandy.

Cream and decoration:
0.5 l whipping cream;
80 g of powdered sugar;
100 g bar chocolate.

The preparation of this dessert is a bit like.

Mix wheat flour, potato starch, baking powder and cocoa powder.

Melt the butter in a convenient way.

Separately combine eggs and sugar.

Pour water into a saucepan, boil, set the egg-sugar mixture on steam. Stir with a whisk for 3-4 minutes until the sugar crystals are completely dissolved.

With the last flour portion, add butter. Pour the dough into a mold lined with parchment paper. Bake for about 45 minutes with the oven preheated to 180 degrees.

Let the finished cake lie down to cool, cut into 3 layers.

Make the filling. Sprinkle sour berries with sugar, wait until it releases juice. Remove it without moisture, and pour the remaining sugar into the juice, 100 ml of water, set on a slow fire. This will be cherry syrup, which should be boiled for about 5 minutes.

After the specified time, put the cherry in the liquid, boil and turn it off. Cool, put on a sieve.

Measure out 120 ml of syrup, add alcohol to it.

Prepare the cream by whipping the chilled cream with powdered sugar until fluffy.

Go to assembly. To begin, soak the biscuit cake with cherry syrup, lay the whipped cream, a layer of cherries. Carefully place the second cake, but do not press it too hard.

Repeat, but do not put the berries. Having covered the third biscuit soaked on the inside, coat the sides of the cake with cream.

Rub the chocolate on a grater, sprinkle it tightly with sweetness and put it in the cold for 5 hours.

With mascarpone

Biscuit:
3 eggs;
120 g of granulated sugar;
1.5 st. flour;
vanilla sugar to taste.

Cream:
270 ml cream;
270 g mascarpone;
150 g of sugar;
150 g pitted cherries;
200 ml cherry juice;
100 g bar chocolate.

1) BLACK FOREST CAKE

INGREDIENTS:

for the test:
● 270 g flour
● 300 g sugar
● 6 eggs
● 200 g butter
● 6 teaspoons cocoa
● 2 teaspoons of soda

For filling:
● 750 g pitted cherries
● 100 g sugar
● 1 cinnamon stick
● 2 teaspoons starch
● 1 l cream 35%

for impregnation:
● 200 milliliters of cherry syrup

For decoration:
● 10 cherries

COOKING:

Beat eggs well with sugar. Melt butter. In a bowl, combine beaten eggs, butter and cocoa. After that, combine the sifted flour with soda and gradually pour into a bowl. Mix everything well and knead the dough. Put the dough in a form covered with paper. Bake in preheated to 180 degrees for 35 minutes. After that, remove the cakes from the oven, put them on a dish, cool and cut lengthwise into three cakes.

Filling: Strain the cherries through a colander, substituting a bowl for juice. In a saucepan, combine cherry juice, sugar, cinnamon and starch diluted in a tablespoon of water. Mix everything, put on fire and cook for 2 minutes. Then add the cherries, reserving a few for garnish. Mix everything well, remove the cinnamon stick and cool the mixture. Cool the cream and beat with sugar.

Cake assembly: Pour the cake evenly with cherry syrup and leave to soak. Place the crust on a flat dish. With whipped cream, use a kitchen syringe to draw circles on the cake, as on a target. After that, put the filling between the rings of cream. After that, brush with more cream and cover with a cake soaked in syrup. Brush the second cake well with cream and lay out the third cake. Brush the top and sides of the cake with cream. Cake decoration. Decorate the cake with cherries. Place in the refrigerator for soaking.

2) CAKE "CHOCOLATED CHERRY"

INGREDIENTS:

for the test:
● 1 cup flour
● 1 glass of sugar
● 6 eggs
● 1 glass of cherries
● vegetable oil for mold lubrication

for cream:
● 1 tbsp. gelatin spoon

● 2 tbsp. spoons of sugar
● 100 milliliters of water

For decoration:
● 100 g chocolate
● 10 cherries

COOKING:
Sort the cherries, remove the stalks and seeds, wash. From flour, eggs and sugar, prepare a biscuit dough. Lubricate the form with vegetable oil and put the dough into it. Bake the biscuit cake in an oven preheated to 180 degrees for 20 minutes. Remove the finished biscuit from the oven, cool and cut into two cakes. Combine the cream with sugar and beat with a mixer until foamy. Soak gelatin in water for 20 minutes. After that, dissolve the gelatin over low heat and, without ceasing to stir, gradually pour into the creamy mass. Lubricate the cake with the finished cream and spread the cherries evenly on it, leaving a few berries to decorate the cake. After that, put the second biscuit cake on the cherries. Brush the top and sides of the cake well with cream and sprinkle with grated chocolate. Decorate the cake with berries.

3) CHERRY CAKE

INGREDIENTS:

for the test:
● 200 g chocolate
● 200 g butter
● 7 eggs
● 150 g sugar
● 250-300 g flour
● 100 g starch
● 100 g breadcrumbs
● 2 teaspoons of vanilla sugar

for cream:
● 500 g cherries
● 500 g sour cream
● 200 g sugar

For decoration:
● whipped cream to taste
● chocolate to taste
● cherries to taste

COOKING:
Melt the chocolate in a water bath. Mash softened butter with sugar until smooth. Add vanilla sugar and stir. Divide the eggs into proteins and yolks, add the yolks to the butter and beat lightly. After that, stirring constantly, add melted chocolate, starch, crackers, baking powder and sifted flour. Mix everything with a whisk until smooth.
Beat the chilled egg whites and gently fold into the chocolate mixture. Divide the prepared dough into 2 equal parts. Put each part of the dough alternately on a baking dish greased with butter and bake 2 cakes. Bake the cakes for 25-30 minutes at a temperature of 180 degrees, then cool completely. Cut each cake with a sharp knife horizontally into 2 layers.

Cream: To prepare the cream, beat the sour cream with sugar. Wash the cherries, dry them with a paper towel and remove the stones. Assembling the cake: Apply an even layer of the prepared cream on the bottom cake. Cover with second layer. Lubricate the second cake with cream as well. Arrange cherries in an even layer on top. Cover with the third cake and generously grease it with sour cream. Cover with the fourth layer.
Decoration: Brush the top and sides of the finished cake with a thin layer of sour cream and decorate with whipped cream. Sprinkle the top of the cake with grated chocolate and garnish with cherries.

4) CHOCOLATE CAKE WITH CHERRY

INGREDIENTS:

for the test:
● 3 eggs
● 1.5 cups of sugar
● 1 glass of sour cream
● 2 cups flour
● 2 teaspoons baking powder
● 3 tbsp. cocoa spoons

For filling:
● 200 g pitted cherries
● 2 tbsp. spoons of flour

for cream:
● 500 g fat cottage cheese
● 1 tbsp. a spoonful of sour cream
● 2/3 cup powdered sugar

For decoration:
● whipped cream to taste
● grated chocolate to taste
● cherries to taste

COOKING:
Beat the eggs with a mixer in a thick fluffy foam. Then add sugar, cocoa and sour cream. Mix everything until smooth. Pour the flour sifted and mixed with baking powder. Knead a homogeneous dough. Rinse the cherries thoroughly, dry with a paper towel and mix with flour. After that, put in the dough. Put the prepared dough in a greased baking dish and place in a preheated oven.

Bake at 170 degrees for 45-60 minutes. Check the readiness of the cake with a wooden skewer. After that, cool the cake and cut it into three parts with a sharp knife. Beat the cottage cheese with a blender into a homogeneous mass. Add powdered sugar, sour cream and beat again. Lay the finished cakes generously with cooked curd cream, as well as the top and sides of the cake. Decorate the cake with whipped cream, grated chocolate and cherries.

5) CHERRY CHEESECAKE

INGREDIENTS:

for the base:
● 1 glass of ground biscuits
● 1/2 cup almonds
● 80 g butter

for cream:
● 750 g cream cheese
● 3 eggs
● 170 g sugar

for the cherry layer:
● 300 g pitted cherries
● 125 g sugar
● 1 tbsp. a spoonful of starch
● 2 tbsp. spoons of cold water

COOKING:
Grind the almonds with a blender into a homogeneous mass. Crush the cookies into crumbs and mix with nuts. Add butter, mix and place on the bottom of a detachable form.
Bake in an oven preheated to 170 degrees for 10 minutes, then cool. Put the cherries in a saucepan, sprinkle with sugar and put on low heat. Bring to a boil and cook until the sugar is completely dissolved. Dilute starch with cold water and pour, stirring constantly, to cherries. Cook until thickened, then cool. Beat cream cheese with sugar until fluffy. Whisking continuously, add eggs one at a time.

Spread an even layer of cherries over the base of the cake. Put the prepared cream on top of the cherries and smooth. After that, cover with foil and bake in a water bath at a temperature of 160 degrees for 40-50 minutes. When the middle of the curd mass begins to tremble slightly when tapped on the form, remove the cheesecake from the oven and leave at room temperature for an hour. After that, run a sharp knife along the sides of the mold, separating the cheesecake from the mold and refrigerate for 6-8 hours. Ready cheesecake can be decorated with whipped cream and cocktail cherries.

6) CAKE "MONASTRY HUT"

INGREDIENTS:

for the test:
● butter - 200 grams
● sour cream - 200 grams
● flour - 2.5 cups
● soda - one teaspoon without top
● vanillin - on the tip of a knife

For filling:
● pitted cherries - one kilogram

for cream:
● sour cream 25% - 1000-900 grams
● powdered sugar - 150 grams
● walnuts - 1 cup

For decoration:
● grated chocolate

COOKING:
Line a colander with gauze, folded several times, and put sour cream there for cream. Put the colander in the refrigerator for 5-8 hours. Melt butter or margarine. Add soda to sour cream for dough and mix with melted butter. Then add vanilla and flour. Mix thoroughly and knead the dough. Wrap it in cling film and refrigerate for 3 hours. Remove the pits from the cherries and squeeze the juice through cheesecloth. Divide the dough into 15 even pieces. Roll out each piece about 3mm thick. We cut out rectangles of the desired length from the rolled dough with a width of 8-9 cm.
It is desirable that all the logs turn out the same, then the cake will turn out tasty and beautiful.
Put a row of cherries on a rectangle and wrap it in a tube, pressing the dough tightly with your hands. We pinch the edges of the tube. Do the same with the rest of the rectangles.

Preheat the oven to 180 degrees. Grease a baking sheet with vegetable oil and sprinkle with flour. Lay on a greased baking sheet, seam side down. Place the tray in the oven for 10 minutes. During baking, turn the tubes over so that they are browned on both sides. Ready "logs" take out of the oven and cool. Beat sour cream for the cream with sugar and add half of the chopped walnuts. Mix well. Put the 5 largest “logs” on a large flat dish and coat them with sour cream. Put 4 tubes on top, smear with cream. Then 3, 2 and 1 tube, smearing each layer with cream. Sprinkle the cake with the remaining chopped walnuts and chocolate.
For better impregnation of the cake, you need to leave small gaps between the tubes. We will put the finished "Monastic hut" in the refrigerator for at least 24 hours.

7) CAKE "DRUNK CHERRY"

INGREDIENTS:

for the test:
● 3 cups flour
● 2 cups sour cream
● 1 glass of sugar
● 3 eggs
● 1/2 teaspoon of soda
● 2 teaspoons cocoa
● 2 glasses of cherries
● 1/2 glass of cognac

for cream:
● 200 g butter
● 1/2 can of condensed milk

for glaze:
● 3 tbsp. spoons of milk
● 2 tbsp. cocoa spoons
● 7 Art. spoons of sugar

COOKING:
Pour pitted cherries into the prepared container and pour cognac. Let's brew for 12 hours. Combine sour cream with soda. Then add sugar, cocoa, eggs, flour and knead a thin dough.
We shift the dough into a mold and put it in an oven preheated to 180 degrees for about 30-50 minutes.
Cool the finished cake a little. I'll cut off the top. Take out the crumb from the second part of the cake. The bottom should be at least 1-1.5 cm. Take out the cherries from the liquid and put them in a colander.

In order to prepare the cream, we need to beat the condensed milk with softened butter and cognac, in which the cherry was soaked. Mix the cream with crushed crumb and cherries. Fill the empty cake with this mixture and cover with the top. Press lightly on top. Let's prepare the chocolate frosting. Combine cocoa with sugar, add milk and cook, stirring, until the mixture thickens. Pour glaze over the finished cake and decorate with the remaining cherries.

CAKE "DRUNK CHERRY IN CHOCOLATE"

INGREDIENTS:

for the biscuit:
● 8 eggs
● 1.5 cups of sugar (for proteins)
● 8 Art. spoons of sugar (for yolks)
● 1-1.2 cups of flour
● 2 cups cherries
● 1 glass of cherry brandy
● 100 g chocolate

for cream:
● 1 tbsp. gelatin spoon
● 500 ml cream 35%
● 1/2 cup sugar

for glaze:
● 1.5 cups of sugar
● 6 Art. spoons of cocoa
● 6 Art. spoons of milk
● 50 g butter

COOKING:
Pour pitted cherries with cherry brandy and set aside for 1-2 hours. Divide the eggs into whites and yolks. Beat them separately with sugar. Gently combine the yolks with the whites and gradually add the flour. Stir gently and the dough is ready! Let's prepare a cake from the resulting dough. To do this, pour the dough into a mold and put it in a preheated oven. Bake until cooked at 170-180 degrees. In the meantime, let's prepare the glaze. Mix cocoa with sugar and pour in milk. Put on fire and bring to a boil. Add butter and cook over low heat until thickened. Let's prepare the cream. Whip cream with sugar.

Heat the soaked and swollen gelatin and stir with a spoon until the gelatin is completely dissolved (do not boil). Then cool and pour into the cream in a thin stream. Beat the resulting mass with a mixer. Grate chocolate. We take out the finished biscuit from the mold, let it cool and cut it lengthwise into 2 parts. Biscuit (optional) can be soaked with cherry liqueur.
Let's assemble the cake in the following order:
1st layer: biscuit;
2nd layer: cream;
3rd layer: cherry (take out of the liqueur);
4th layer: grated chocolate;
5th layer: biscuit.
Grease the top and sides of the cake with cream. Drizzle with chocolate icing and decorate as you wish.

9) PANCH CAKE

INGREDIENTS:

for the test:
● eggs - six pieces
● sugar - 2 cups
● soda - 1/3 teaspoon
● cocoa - four tablespoons
● lemon juice - 1/2 tbsp. spoons
● flour - 2 cups

for cream:
● sour cream 25% - 700 grams
● sugar - 1 glass

For filling:
● frozen cherries - 200 grams
● nuts - 1 cup
● powdered sugar - to taste

For decoration:
● dark chocolate - 50 grams

COOKING:
Separate the whites from the yolks. Beat the whites with a mixer into a strong foam. Then we introduce sugar in portions, add egg yolks, cocoa one at a time and beat well. Add flour and soda quenched with lemon juice to the dough. Preheat the oven to 180 degrees. Grease a cake mold with butter. Pour the dough into a mold and place in the oven. Cool the resulting biscuit and cut off a cake 2 cm high from it.

Cut the rest of the biscuit into squares. In a separate bowl, beat sour cream with a mixer (about 10 minutes). Then add sugar and beat again. Smear the sliced ​​cake with sour cream. Put cherries on top of the cake, sprinkle them with powdered sugar. Put the chopped nuts on the cherries. Then we dip the pieces of biscuit in the cream and put them on the nuts. Then again cherries, nuts, pieces of biscuit, and so on. Top the cake with cream. Melt the dark chocolate and decorate the cake with it.

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Adding a little sifted flour, beat further at the minimum speed of the mixer, kneading the dough. Also add vanilla sugar. The dough will turn out like pancakes.

Set the program "Baking" for 45 minutes.

Remove the finished biscuit and cool on a wire rack. If you bake a biscuit in the form (you need a small form - with a diameter of 18-20 cm), also grease the form, sprinkle with flour, lay out the dough. Bake the cake in a preheated oven at 180 degrees for about 35 minutes.

Place the second part of the biscuit on top and also grease with cream and lay out the remaining cherries. Cover with the rest of the biscuit. Place the sponge cake in the refrigerator for 1 hour.

Next, the sides and top of the cake can be lined and decorated with wet meringue or whipped cream. I decorated with wet meringue, slightly tinted with food coloring. In order to prepare wet meringue, you need to add 0.5 cups of sugar to 2 raw egg whites, a pinch of citric acid and vanilla sugar, beat everything with a mixer a little, then, continuing to beat, place the bowl with the proteins in a water bath. Beat the cream in a water bath over low heat for about 10 minutes until thick, stable peaks. Next, remove the cream from the water bath and continue beating for about 2-3 more minutes. Dyes can be added to the finished wet meringue. The sides of the cake can be sprinkled with chocolate chips or grated chocolate, decorate the cake on top with a pastry bag with cream nozzles and cherries. Put the delicious sponge cake with cherries in the refrigerator for at least 1 more hour and you can serve.
Cake cut.

Today I offer for your consideration a recipe for chocolate cake: light, summery, moderately sweet and with a pleasant cherry sourness. Sour cream complements the cake very favorably, emphasizing the aroma of dark bitter chocolate and diluting the cherry flavor of the filling. This is a very delicate chocolate cake with chocolate sour cream and cherries. It is prepared quite easily and simply, so any hostess will cope with the cake in a few hours.

Ingredients:

for the chocolate biscuit:

• 5 eggs;
• 1 st. flour;
• 1 st. Sahara;
• 5 tbsp cocoa powder;
• 2 tsp baking powder for dough;

for chocolate and sour cream:

• 1 kg of sour cream;
• 1 st. powdered sugar;
• 4 tbsp cocoa powder;
• a few drops of vanilla extract or a couple of pinches of vanillin;

for glaze:

• 150 g dark dark chocolate;
• 150 g butter.

For filling:

• 1 kg fresh or frozen cherries;
• 1 st. water;
• 0.5 st. Sahara;
• 1 tbsp cognac or brandy (optional)
• 50 g dark dark chocolate;
• 2 tbsp starch.

To assemble the cake, you need a form with a diameter of 24-27 cm and a height of about 8 cm.

Recipe for chocolate cake with cherries and sour cream

1. In order for the sour cream to turn out thick and keep its shape well in the cake, the sour cream should be weighed out before cooking. So excess fluid (serum) will come out of it. For this task, we select a tall and large pan. We spread gauze folded in 2 layers on it, as shown in the step-by-step photo.

2. Gently spread sour cream into gauze.

As for the choice, it is better to use 20% fat sour cream in the recipe. With it, the cake will turn out lighter and less high-calorie. If you want the cream of the cake to be fat, you can also use sour cream with a fat content of 30%.

3. We tie the gauze into a knot and hang it on a long chef's spoon so that the sour cream in the gauze does not touch the bottom of the pan. We cover the pan with a lid or a plate and put it in the refrigerator for 3-4 hours.

4. Prepare the cherry. We wash the berries, separate them from the twigs and take out the seeds in any convenient way. If there is no special device for squeezing the bones, you can use a regular pin or hairpin. By rounding the pin, we hook the bone at the junction of the berry with the twig and carefully remove the bone.

5. So that the berries do not have a very sharp taste in the cake, we will cook the cherry in our own juice. So our filling will be much more harmonious in the cake. We put the peeled cherries in a saucepan, add half a glass of water and half a glass of sugar. It is necessary that the cherry in its own juice turn out to be sour, then a pleasant contrast of sweet and sour in the cake will be felt. We put the pan on a slow fire.

6. In the meantime, we breed 2 tbsp. starch in the remaining half glass of cold water.

7. When the cherry boils in its own juice, remove the pan from the heat and pour in the starch, stirring the contents of the pan. If you pour starch into a boiling and bubbling liquid, it can seize in lumps, and we do not need this.

8. Bring the cherries in their own juice to a boil and cook until thickened for a minute. Immediately remove the pan from the heat so that the berries do not lose their shape. As it cools, the juice will become thicker and more jelly-like.

9. Leave the cherry to cool completely. For convenience, you can tip it over in a colander. Despite the fact that you will need both berries and juice for the filling, it will be more convenient to select more beautiful and whole cherries to decorate the cake.

10. In order for a chocolate cake with cherries and sour cream to have a frame, you need to bake a chocolate biscuit. Break 5 eggs into a deep bowl and add 1 cup of sugar.

11. Beat with a mixer at high speeds into foam. The egg mass should turn white and grow in volume.

12. Pour 1 cup of flour, 2 tsp. baking powder and 5 tbsp. cocoa powder.

13. Beat gently with a mixer so that the loose ingredients do not scatter in different directions. The chocolate dough should become homogeneous, resembling liquid sour cream in density.

14. Cover a deep baking sheet with parchment and pour chocolate dough onto it. I use a special silicone mat. You can also use a regular silicone mold, suitable in diameter for a split mold for assembling a cake. I do not recommend baking a biscuit in a detachable form, since batter can flow out of it through the joints. So, bake a chocolate biscuit in an oven preheated to 200 degrees for 15-25 minutes (depending on the height of the mold).

15. Cool the finished biscuit completely, then cut out a circle along the base of the mold. If you baked a biscuit in a round shape, you need to cut it into 2 cakes.

16. Cut the rest of the chocolate biscuit into small cubes.

17. It's time to start making sour cream. We shift the weighed sour cream from gauze into a deep bowl. Add 1 cup of powdered sugar to this. If you use sugar instead of powder, then its crystals will be felt in the finished cream. Add 5-6 drops of vanilla extract or a couple of pinches of vanillin. Vanilla will give a gentle cream a pleasant and bewitching aroma. Adjust the amount of powdered sugar according to your taste, how much you like sweet.

18. Beat the cream with a mixer at medium speed.

19. We begin to collect the cake. Place the chocolate biscuit on the bottom of the springform pan. Lubricate it with cherry juice, lay the berries on top.

20. Lubricate with half of the sour cream.

21. Grate 50 g of dark dark chocolate on a fine grater. It goes well with cherries, emphasizing its aroma and sourness in the cake. We lay the biscuit cubes, sprinkle with grated chocolate.

22. Pour juice on top and lay out cherries (leave 15-16 pieces to decorate the cake).

23. To make the cake even more chocolatey, add 4 tbsp to the remaining sour cream. cocoa powder and beat with a mixer until smooth.

24. Lubricate the cake with the remaining chocolate sour cream. We put it in the freezer for 3-4 hours, so that the cake freezes well on the side and the form can be easily removed. In addition, the chocolate biscuit after the freezer will be more moist and tender.

25. As you can see in the photo, it is very easy to remove the mold from a frozen cake.

26. With a long and wide knife, transfer the cake to a dish or tray for decoration and serving. The edges of the dish can be covered with foil so that the chocolate icing, with which we will pour the cake, does not stain the dishes.

27. Break 150 g of dark chocolate into heat-resistant glassware and put 150 g of butter.

28. Send to a steam or water bath. Melt the chocolate and butter, stirring occasionally, until the chocolate mass is smooth.

29. Pour the icing over the cake. The colder the surface of the cake, the faster the chocolate icing will set. We put the chocolate cake in the refrigerator for 2-3 hours. From above, the icing will harden, and inside the cake will completely defrost, it will become very tender and soft.

30. Decorate the surface of the cake with reserved cherries. I also used cocktail cherries.

Chocolate cake with cherries and sour cream is ready! You can cut and enjoy a delicious dessert.

Bon appetit!