Chocolate Cherry Cake with Creamy Custard
Delicious chocolate of biscuit cake, custard with butter and cherries will decorate any festive table. Cakes are obtained soft and airy, moderately moist due to the impregnation of black coffee, with a light touch of fragrant spices. Delicate custard and cherries, soaked in liqueur, perfectly emphasize chocolate cakes, making the cake taste unforgettable.
Ingredients
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Egg8 pcs
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Potato starch70 g
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Baking powder1.5 tsp
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Whole wheat flour70 g
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Cocoa powder80 g
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Sugar150 g
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Nutmeg0.25 tsp
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Cardamom0.25 tsp
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Clove0.25 tsp
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Salt- pinch
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Lemon juice0.5 tsp
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Butter350 g
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Milk660 ml
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Sugar325 g
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Vanilla- pinch
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Cherry liqueur200 g
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Coffee150-200 ml
Steps
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9. Bake the biscuit in the oven at an average level at 180 degrees for 30 minutes. For multicookers, you need to select the "Baking" or "Biscuit" mode. Depending on the manufacturer, the time of baking a biscuit in a multicooker will take 50-60 minutes. Get the finished chocolate sponge cake out of the mold and let it completely cool.
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20. For a chocolate glaze (ingredients: milk - 4 tbsp.; sugar - 5 tbsp.; cocoa powder - 2 tbsp.; butter - 50 g.), mix cocoa powder, sugar and milk in a small ladle or saucepan. Put the glaze on the fire and, constantly stirring, bring it to a boil. Then add a piece of butter to the glaze and bring the mixture to a boil again. Let the glaze cool to room temperature so that it thickens and decorate the finished cake with it.
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