Main Ingredients
It is famous for its cherry liqueurs and cordialsonly Russian cuisine. Such cherry drinks are respected and appreciated in old Europe and the New World. Apparently, the taste of cherry goes very well with alcohol. However, cherry also goes well with chocolate. It is not for nothing that chocolate candies with cherry liqueur or with "drunken" cherry are so popular all over the world. By the way, about drunken cherry. This is the name under which an unusually tasty and original cake is known. Try to make the cake "Drunken cherry in chocolate" and you will be conquered by its amazing taste. Ingredients:
- Eggs - 2 pieces
- Sugar - 2 cups
- Flour - 2 cups
- Milk - 1 glass
- Vegetable oil - ½ cup
- Cocoa powder - 6 tablespoons
- Baking Powder for Dough - 1.5 teaspoons
- Food soda - 1,5 tea spoons
For the filling:
- Butter - 200-250 g
- Cocoa powder - 3 tablespoons
- Condensed milk - 1 jar
- Cherry Fresh - 2 cups
- Cognac - 1 glass
- Sugar - 2 tablespoons
- Vanillin.
For the glaze:
- Tile of dark chocolate;
- Milk - 6 tablespoons
Preparation of biscuit
First you need to prepare the cherries for this cake.Cherries, as the name suggests, should be drunk. It is in this “inebriated” state that they will go into the cake. Therefore, let’s wash and sort out all the cherries and take the pits out of the berries. Put the cherries in a saucepan or a stewpan and add sugar to them. Then pour in the cognac and leave our berries to “come to condition”. They will need at least eight hours for this. By the way, you can use red wine, brandy or vodka instead of cognac with the same success. In order to bake the cake, we will use the well-known recipe for making a sponge cake “chocolate on boiling water”. Actually, you can bake any sponge cake for this cake: with sour cream, with butter, with soda. But try this option – with boiling water. The dough turns out very, very chocolatey, and the cake is dense enough to be easy to cut. Why – you will find out a little later. So, let's prepare the chocolate sponge cake for our cake. Prepare the baking pan in advance: grease it with butter or vegetable oil and sprinkle with flour. Turn on the oven in advance, too, since the pan with the sponge cake needs to be placed in an already preheated oven. And we'll also need boiling water for the dough. So, boil the kettle in advance, too. Then mix all the dry ingredients for the dough in a large bowl: flour, cocoa powder, sugar, baking powder, and soda. Lightly beat the eggs in another bowl and pour in the milk and vegetable oil. After that, pour the egg-milk mixture into the bowl with our dry mixture. And dilute it with a glass of boiling water. Don't be afraid: the dough will not boil if you stir it well. Don't be afraid of the dough's too liquid consistency: this is normal, it should be that way. Pour the dough into the mold and put it in a well-heated oven. Bake the sponge cake for about forty minutes, until a dry toothpick comes out. You don’t know how to do this test? We’ll explain. Open the oven slightly, slide the mold with the sponge cake in and stick a wooden toothpick into it (from the top of the cake). Gently turn the toothpick around its axis (as if you were spinning a top) and take the toothpick out. Look: if no wet and soggy sponge cake crumbs stick to it, it’s ready. If this is the case, let the sponge cake sit in the oven for a while longer. Remove the finished sponge cake from the mold, cool it down and prepare it for adding the filling. To do this, cut off a thin top layer of the cake (about a centimeter) and put this part aside. We take out the middle of the remaining biscuit, making something like an empty round box. The bottom and sides of our box should be at least two centimeters thick. We cut the removed part of the biscuit into small cubes.
Cooking cream
Beat the softened butter withcondensed milk, gradually pouring the milk into the butter. Then add a tablespoon of cherry cognac and vanilla to the cream. Whip again. Put our drunken cherries into the finished (whipped) cream, which we will first remove from the alcohol solution and discard the colander. And at the end, mix the cream with the chopped cubes of chocolate sponge cake. After that, put the filling in our sponge cake box and cover everything with the “lid” cut off at the very beginning. Coat the cake with chocolate icing on top. To prepare the icing, break a chocolate bar into pieces, put the chocolate in a saucepan and add milk to it. Heat the chocolate with milk over low heat and pour the still liquid chocolate over the entire cake. Smooth the icing with a knife. Decorate the cake itself with cherries rolled in powdered sugar, chocolate shavings, pieces of dark or white chocolate. That's it, the cake is ready. Try it. Or better yet, invite a suitable company of those who love cherries, chocolate and strong drinks (in moderation) for such a pleasant tasting. But someone who loves you (without cherries and without chocolate) will not be superfluous either. Enjoy your meal! We recommend reading:
