Chocolate Cherry Cake

Steps

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  1. At first let’s make a chocolate sponge. Separate 6 egg whites from yolks. Add a pinch of salt and half of sugar (135 g) to the whites. Ingredients for biscuit: Wheat flour - 195 g; Sugar - 270 g; Cocoa powder - 4 tbsp; Chicken eggs - 6 pcs; Vanillin - 1 pinch; Salt - 1 pinch.
  
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  2. Whip the mixture with a mixer to stable peaks.
  
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  3. In a separate ware let’s connect 6 chicken yolks, the remaining sugar (135 g) and vanillin.
  
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  4. Whip the mixture with mixer till light and gassy mass is obtained.
  
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  5. With the help of rubber spatula carefully connect whipped egg whites with yolks.
  
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  6. In several steps, add the sieved flour and cocoa powder into the mixture, each time mixing the dough to a homogeneous consistence.
  
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  7. As a result, the chocolate dough for sponge should be rather thick and homogeneous. It should fall off the spatula in the form of a ribbon.
  
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  8. Gently transfer the ready sponge dough into a bowl of multicooker or a heat-resistant ware with a diameter of 22-24 cm. Cover the bottom of the bowl or ware with baking paper.
  
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  9. Bake the sponge in a multicooker on "Baking" mode for 50-60 minutes. In the oven sponge should be baked at 180 degrees for 30-40 minutes, depending on the features of your oven. Gently remove the ready chocolate sponge from the ware and cool completely on the wire rack.
  
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  10. Let’s make chocolate cream. Whip the cream cheese with a mixer until homogeneous consistence. Melt black chocolate in a microwave oven or on a water bath, cool to room temperature, then add to the cream cheese. Whip the mixture with a mixer until a thick homogeneous cream is obtained. Ingredients for chocolate cream: Cream cheese - 300 g; Black chocolate - 150 g.
  
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  11. Now let's make butter cream. In deep ware connect 3 egg whites and 65 g of sugar. Whip the mixture with a mixer until light foam is obtained. Ingredients for butter cream: Butter - 400 g; Egg whites - 3 pcs.; Sugar - 140 g; Water - 45 ml.
  
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  12. In a small pan let’s connect the remaining 75 g of sugar and 45 ml of cold water, mix. Put the pan on low fire. Stirring, let’s cook syrup until the temperature of the mixture reaches 116-118 degrees.
  
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  13. Without stopping whipping the egg whites, add hot syrup to them with a thin flow. Whip the mixture to stable hard peaks.
  
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  14. Then let’s add 1 tablespoon of softened butter to the cream, mixing the cream with a mixer each time to a homogeneous consistence. As a result, the cream should be thick, smooth and glazy.
  
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  15. Now let’s make a cherry filling. Shift the pitted cherry to the small pan, add sugar and water. Put the pan on the fire, bring the mixture to a boil and cook it for 5 minutes. Then add cognac or liqueur to the cherries, mix and cool the mixture to room temperature. Get the cooled cherry from syrup with a perforated spoon. The sponge layers will be impregnated with the remaining syrup. Ingredients for cherry filling: Pitted cherry - 150 g; Sugar - 90 g; Water - 50 ml; Cognac or cherry liqueur - 1 tbsp
  
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  16. Let's make the cake. Cut the ready chocolate sponge into 3 layers of the same height. Transfer 2 kinds of cream into confectionery bags with straight nozzles. On the syrup-soaked sponge layer let’s apply 2 kinds of cream in the form of rings, as in the photo. Put the cherry on top, sinking it in cream a little bit.
  
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  17. Repeat the same actions with the second layer. Then cover a layer of cream with cherries with remaining sponge and soak with syrup. Apply the cream on the sides of the cake and decorate the top of the cake with chocolate cream.
  
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  18. For the decor, I used little meringues, remaining cream and rosemary twigs. You can decorate the cake to your taste. Send the ready cake to the fridge for a few hours to insist.
  
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  19. Bon Appetite!