How to make a delicious chocolate biscuit, a recipe for a cherry filling and a chocolate coating. Cooking together delicious and simple 🔔 Subscribe to my channel ukposts.info...
🍒 Cake "Drunk cherry"
🍰 Chocolate biscuit:
300 g eggs (6 pcs.)
40 g yolk (2 pcs.)
150 g flour (6 tbsp. L. With a slide)
150 g sugar (6 tbsp. L. With a slide)
30 g cocoa powder (2 tbsp. L. With a slide)
🍒 Cherry filling:
400 g pitted cherries (fresh or frozen)
100 g of condensed milk (3.5 tablespoons)
100 g butter (0.5 pack, fat content not less than 82%)
150 g dark chocolate
100 ml cherry liqueur (5 tablespoons)
🍫Chocolate glaze:
50 g honey (1.5 tbsp. L.)
200 g chocolate
250 ml of cream (1 glass of 250 ml, fat content not less than 30%)
30 ml vegetable oil (1.5 tablespoons)
100 g toasted walnuts
🍰 Make a biscuit.
1. Turn on the oven at 165C.
2. Beat eggs, yolks and sugar with a hand mixer or food processor until fluffy.
3. Combine flour and cocoa. Add portions through a sieve to the beaten egg mass. Stir in delicately.
4. Line the bottom of a 22 cm split mold with parchment. Coat the walls of the mold with a thin layer of butter.
5. Pour the dough into a mold. Send the biscuit to bake in an oven preheated to 165 C, with a blower, for 30-35 minutes. Check the readiness of the biscuit with a wooden skewer.
6. Take the cake pan out of the oven, leave to cool for 1 hour.
🍒 Prepare the cherry filling.
1. Combine chocolate, butter, condensed milk and liqueur, send to the microwave to melt and become homogeneous.
2. Add cherries, stir.
🎂Collect the cake.
1. Take the biscuit out of the mold, remove the parchment from it and cut off the top.
2. Cover the mold with fresh parchment, return the biscuit back to the mold.
3. Remove the middle from the biscuit - so that the sides remain, and make a crumb from the cake.
4. Add the crumbs to the cherry filling, stir.
5. Transfer the resulting mass into a mold, smooth, cover the cake with the cut top of the biscuit.
6. Refrigerate for at least 5 hours.
🍫Prepare the chocolate frosting.
1. Combine chocolate, honey, cream and butter and microwave to melt and smooth.
2. Punch with a hand blender.
3. Add nuts, stir.
Take the cake pan out of the refrigerator, remove the cake pan, fill the cake with icing. Refrigerate the cake for 15-20 minutes to stabilize the frosting.
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