Ingredients
Sponge:
- 6 pieces Chicken eggs
- 2 pieces Egg yolk
- 150 gram Sugar
- 150 gram Flour wheat / Flour
- 30 gram Cocoa powder
Filling:
- 500 gram Cherries
- 150 gram Condensed milk
- 150 gram Dark chocolate
- 100 gram Butter
- 50 ml Cognac
Glaze:
- 90 gram Dark chocolate
- 30 gram Honey
- 100 ml Cream (33%)
- 15 ml Vegetable oil
- 60 gram Walnuts
Instructions
- 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.
- Enjoy your tea!
- Bon appetit.