For chocolate sponge cake:
combine the eggs, egg yolks and sugar.
Beat with a mixer until fluffy, light mass (7-8 minutes).
Combine the flour and cocoa in a separate bowl, mix and sift.
In several steps, add the dry mixture, sifting it to the egg mass. Gently mix with a spatula from the bottom up.
The sponge cake dough turns out to be airy and light.
Cover the bottom of the baking dish with parchment, grease the sides with butter (the diameter of the mold is 20 cm). Lay out the dough.
Send in a preheated oven to 165 degrees for 30-35 minutes (check readiness with a wooden skewer).
Remove the finished sponge cake from the oven and let it cool.
Cut off the top of the cooled sponge cake.
Carefully remove the biscuit center and leave the pieces to make the filling.
For the filling:
combine the chocolate pieces, condensed milk, butter and cognac in a microwave dish. Put in the microwave for 1 minute at maximum power until the ingredients are dissolved.
In the process, several times remove and mix.
Add the cherries together with the extracted juice (remove the seeds beforehand) and the pieces of sponge cake.
Stir in the chocolate and cherry filling.
For the glaze:
in a microwave dish, combine cream, honey, chocolate pieces and vegetable oil. Put in the microwave for 1 minute at maximum power until the ingredients are dissolved. In the process, several times take out the dishes, mix.
Add the walnuts to the glaze, stir and let cool.
Putting together a cake:
fill the sponge cake blank with chocolate cherry filling, level the top.
Cover the top with a cut-off sponge top.
Cover the top of the cake with chocolate-nut icing and send the cake to cool for 5-6 hours.