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Print Recipe
Cake "Cherry in Chocolate" Recipe
"Cherry in chocolate" is a classic of taste , a real pleasure for shock- addicts and lovers of sweets!
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Chocolate mousse:
Cherry confit:
Chocolate glaze:
For decoration:
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Chocolate mousse:
Cherry confit:
Chocolate glaze:
For decoration:
Instructions
  1. Chocolate biscuit: On the eve of cooking, soak the cherries in the liquor. All products for the biscuit should be weighed in advance.
    Chocolate biscuit:
On the eve of cooking, soak the cherries in the liquor.
All products for the biscuit should be weighed in advance.
  2. Melt the chocolate and butter together. Separate the whites from the yolks and beat with a pinch of salt. Separately, beat the yolks with sugar and vanilla.
    Melt the chocolate and butter together.
Separate the whites from the yolks and beat with a pinch of salt.
Separately, beat the yolks with sugar and vanilla.
  3. Combine the yolk mixture with the chocolate and almond flour.
    Combine the yolk mixture with the chocolate and almond flour.
  4. In three steps, combine the yolk -chocolate mixture alternately introducing part of the protein and flour sifted together with the baking powder. Add the sliced cherries with the liqueur and mix gently.
    In three steps, combine the yolk -chocolate mixture alternately introducing part of the protein and flour sifted together with the baking powder.
Add the sliced cherries with the liqueur and mix gently.
  5. Place the dough in a form 18 cm in diameter, which is previously covered with baking paper and lightly greased. I use a special spray.
    Place the dough in a form 18 cm in diameter, which is previously covered with baking paper and lightly greased. I use a special spray.
  6. Bake in a preheated 180*C oven for 25 minutes . Check the readiness of the biscuit on a dry stick. Focus on your oven!
    Bake in a preheated 180*C oven for 25 minutes . Check the readiness of the biscuit on a dry stick. Focus on your oven!
  7. Cool the finished biscuit. Release from the mold and cut into 2 cakes.
    Cool the finished biscuit. Release from the mold and cut into 2 cakes.
  8. Cherry confit: Mix the cherries with the puree. Mix pectin with powdered sugar. Heat the cherry mixture almost to a boil and add the pectin and sugar mixture to cook for 2 minutes. Cool.
    Cherry confit:
Mix the cherries with the puree.
Mix pectin with powdered sugar.
Heat the cherry mixture almost to a boil and add the pectin and sugar mixture to cook for 2 minutes. Cool.
  9. Chocolate mousse: Soak the gelatin in cold water. Beat the whites until stable and soft peaks, put in the refrigerator. Beat the cream with powdered sugar until stable peaks.
    Chocolate mousse:
Soak the gelatin in cold water.
Beat the whites until stable and soft peaks, put in the refrigerator.
Beat the cream with powdered sugar until stable peaks.
  10. Melt the chocolate +3 tbsp of water in a steam bath or microwave, add the pressed and swollen gelatin, and mix.
    Melt the chocolate +3 tbsp of water in a steam bath or microwave, add the pressed and swollen gelatin, and mix.
  11. Combine the cream with the chocolate -gelatin mixture, mix well, add 1/3 of the proteins, mix with a spatula by folding, from bottom to top and in a circle. Similarly, enter the remaining proteins.
    Combine the cream with the chocolate -gelatin mixture, mix well, add 1/3 of the proteins, mix with a spatula by folding, from bottom to top and in a circle. Similarly, enter the remaining proteins.
  12. Assembly: 2 tbsp liqueur (cherry juice) and 2 tbsp water to prepare the impregnation. The bottom of the split mold 20 cm in diameter is covered with cling film, the sides of the mold are laid out with a special tape or tapes from the file. Place the cake on the bottom of the form and soak. Cover with half of the candy.
    Assembly:
2 tbsp liqueur (cherry juice) and 2 tbsp water to prepare the impregnation.
The bottom of the split mold 20 cm in diameter is covered with cling film, the sides of the mold are laid out with a special tape or tapes from the file.
Place the cake on the bottom of the form and soak.
Cover with half of the candy.
  13. Put half of the mousse on top. Cover with a second cake , which is soaked and covered with the remaining jam.
    Put half of the mousse on top. Cover with a second cake , which is soaked and covered with the remaining jam.
  14. Put the remaining mousse, flatten, cover with plastic wrap in contact and freeze.
    Put the remaining mousse, flatten, cover with plastic wrap in contact and freeze.
  15. Chocolate glaze: Prepare in advance and let it ripen in the refrigerator. I made it as soon as I put the cake in the freezer. Soak the gelatin in cold water. Slice the chocolate. In a saucepan, mix sugar, glucose syrup and water. Bring to a boil and immediately remove from heat.
    Chocolate glaze:
Prepare in advance and let it ripen in the refrigerator. I made it as soon as I put the cake in the freezer.
Soak the gelatin in cold water.
Slice the chocolate.
In a saucepan, mix sugar, glucose syrup and water. Bring to a boil and immediately remove from heat.
  16. Add the condensed milk and squeezed out gelatine. Stir until completely dissolved. At the end, add the chocolate and mix gently. The mass should be smooth and uniform. If necessary, punch with a blender and allow to cool. Cover with plastic wrap and place in the refrigerator.
    Add the condensed milk and squeezed out gelatine. Stir until completely dissolved.
At the end, add the chocolate and mix gently. The mass should be smooth and uniform. If necessary, punch with a blender and allow to cool. Cover with plastic wrap and place in the refrigerator.
  17. Release the cake from the mold. Tighten the dish with cling film, put an elevation on it ( I have a salad bowl ), the volume of which will be less than the volume of the cake. Place the frozen cake on top.
    Release the cake from the mold. Tighten the dish with cling film, put an elevation on it ( I have a salad bowl ), the volume of which will be less than the volume of the cake. Place the frozen cake on top.
  18. And cover it with heated to 35*C with icing, watering starting from the center and around the circle. Allow the glaze to harden and transfer the cake to a dish. Collect the glaze from the film and place it in a container with a lid. Store in the freezer for about 3 months. Preheat when using.
    And cover it with heated to 35*C with icing, watering starting from the center and around the circle. Allow the glaze to harden and transfer the cake to a dish.
Collect the glaze from the film and place it in a container with a lid. Store in the freezer for about 3 months. Preheat when using.
  19. Decoration: you can decorate the cake to your liking. I decorated the decor with glucose syrup (invert will not work) and cherries for a cocktail.
    Decoration: you can decorate the cake to your liking.
I decorated the decor with glucose syrup (invert will not work) and cherries for a cocktail.
  20. Piece. Bon appetit.
    Piece. Bon appetit.

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