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Print Recipe
 Cake "Cherry in Chocolate" Recipe
"Cherry in chocolate" is a classic of taste, a real treat for shock addicts and sweet lovers!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Chocolate mousse:
Cherry confit:
Chocolate glaze:
For decoration:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Chocolate mousse:
Cherry confit:
Chocolate glaze:
For decoration:
Instructions
  1. Chocolate sponge cake: On the eve of cooking, soak the cherries in liqueur. All biscuit products should be weighed in advance.
    Chocolate sponge cake: On the eve of cooking, soak the cherries in liqueur. All biscuit products should be weighed in advance.
  2. Melt the chocolate and butter together. Separate the whites from the yolks and whisk with a pinch of salt. Separately, whisk the yolks with sugar and vanilla.
    Melt the chocolate and butter together. Separate the whites from the yolks and whisk with a pinch of salt. Separately, whisk the yolks with sugar and vanilla.
  3. Mix the yolk mixture with chocolate and almond flour.
    Mix the yolk mixture with chocolate and almond flour.
  4. In three steps, whisk the yolk-chocolate mixture, alternately introducing part of the protein and flour, sifted together with baking powder. Add the chopped cherries to the liqueur and mix gently.
    In three steps, whisk the yolk-chocolate mixture, alternately introducing part of the protein and flour, sifted together with baking powder. Add the chopped cherries to the liqueur and mix gently.
  5. Place the dough in a mold with a diameter of 18 cm, previously covered with baking paper and lightly oiled. I use a special spray.
    Place the dough in a mold with a diameter of 18 cm, previously covered with baking paper and lightly oiled. 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. Remove from the mold and cut into 2 cakes.
    Cool the finished biscuit. Remove from the mold and cut into 2 cakes.
  8. Cherry confit: Mix cherries with mashed potatoes. Mix the pectin with powdered sugar. Preheat the cherry mixture almost to a boil and add the mixture of pectin and sugar, cook for 2 minutes. Cool.
    Cherry confit: Mix cherries with mashed potatoes. Mix the pectin with powdered sugar. Preheat the cherry mixture almost to a boil and add the mixture of pectin and sugar, cook for 2 minutes. Cool.
  9. Chocolate mousse: Soak the gelatin in cold water. Whisk the whites to stable and soft peaks, put in the refrigerator. Whisk the cream with powdered sugar until stable peaks.
    Chocolate mousse: Soak the gelatin in cold water. Whisk the whites to stable and soft peaks, put in the refrigerator. Whisk the cream with powdered sugar until stable peaks.
  10. Melt the chocolate + 3 tablespoons of water in a steam bath or in a microwave oven, add the squeezed and swollen gelatin and mix.
    Melt the chocolate + 3 tablespoons of water in a steam bath or in a microwave oven, add the squeezed 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, 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, folding, from bottom to top and in a circle. Similarly, enter the remaining proteins.
  12. Assembly: 2 tablespoons of liqueur (cherry juice) and 2 tablespoons of water for the preparation of impregnation. The bottom of the split mold with a diameter of 20 cm is covered with food wrap, the sides of the mold are laid out with special tape or tapes from the file. Put the cake on the bottom of the mold and soak. Cover with half of the candies.
    Assembly: 2 tablespoons of liqueur (cherry juice) and 2 tablespoons of water for the preparation of impregnation. The bottom of the split mold with a diameter of 20 cm is covered with food wrap, the sides of the mold are laid out with special tape or tapes from the file. Put the cake on the bottom of the mold and soak. Cover with half of the candies.
  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. Lay out the remaining mousse, flatten, cover with plastic wrap and freeze.
    Lay out the remaining mousse, flatten, cover with plastic wrap and freeze.
  15. Chocolate glaze: Prepare it 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. Cut the chocolate into slices. In a saucepan, mix sugar, glucose syrup and water. Bring to a boil and immediately remove from heat.
    Chocolate glaze: Prepare it 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. Cut the chocolate into slices. In a saucepan, mix sugar, glucose syrup and water. Bring to a boil and immediately remove from heat.
  16. Add condensed milk and pressed gelatin. Stir until completely dissolved. At the end, add the chocolate and mix gently. The mass should be smooth and homogeneous. If necessary, whisk with a blender and let cool. Cover with plastic wrap and refrigerate.
    Add condensed milk and pressed gelatin. Stir until completely dissolved. At the end, add the chocolate and mix gently. The mass should be smooth and homogeneous. If necessary, whisk with a blender and let cool. Cover with plastic wrap and refrigerate.
  17. Remove the pie from the mold. Cover 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 pie on top.
    Remove the pie from the mold. Cover 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 pie on top.
  18. And cover it with preheated to 35 * With glaze, watering, starting from the center and in a circle. Let the glaze harden and transfer the pie to a platter. Remove the glaze from the film and transfer it to a container with a lid. Store in the freezer for about 3 months. Preheat before use.
    And cover it with preheated to 35 * With glaze, watering, starting from the center and in a circle. Let the glaze harden and transfer the pie to a platter. Remove the glaze from the film and transfer it to a container with a lid. Store in the freezer for about 3 months. Preheat before use.
  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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