Friends, hello everyone! My birthday son ordered me a chocolate cake with cherries for his birthday πππ After thinking, I decided to bake chocolate and nut cakes, soaking them with cherry syrup and combining with a delicious cream with mascarpone and milk chocolate π The cake turned out to be very tasty and really worthy of a festive table! ππ Therefore, I am happy to share the recipe π₯° Save and cook for health β€οΈ
Ingredients: Walnut sponge cake (form 28 cm in diameter), πΈ flour, πΈ chopped hazelnuts, πΈ very soft butter, πΈ cocoa powder, πΈ yolks, πΈ proteins, πΈ powdered sugar, πΈ salt, πΈ baking powder, Chocolate biscuit, πΈ boiling water, πΈ refined sunflower oil, πΈ flour, πΈ sugar, πΈ cocoa, πΈ soda, πΈ baking powder, πΈ milk, πΈ vanilla sugar, πΈ eggs + 1 protein left over from the nut biscuit recipe, Cream, πΈ milk chocolate with walnut crumbs, πΈ mascarpone, πΈ cream butter, πΈ cream 33% fat, πΈ powdered sugar, Impregnation:, πΈ frozen pitted cherries, πΈ water, πΈ sugar, To decorate:, πΈ truffle sweets, πΈ fresh or frozen cherry
Cooking method:
ππ To prepare a nut biscuit: βοΈ Beat the yolks with half the powdered sugar until white, add very soft butter to the yolks and mix with a mixer. βοΈ Separately, beat the whites with the remaining powdered sugar. βοΈ Add nuts to the proteins.
βοΈ Next, combine both masses, gently mix them. βοΈ Mix flour with cocoa and baking powder and mix into the protein-yolk mixture. We do this very carefully, with a spatula in several passes.
βοΈ Lubricate the baking dish with oil and sprinkle with flour or cover with parchment paper, spread the dough. βοΈ Send to the oven at 170 degrees until cooked. After 30 minutes, we begin to check for readiness with a wooden skewer. βοΈ Cool the finished cake on a wire rack.
βοΈ Next, wrap the cake in cling film and put it in the refrigerator for several hours.
ππ To prepare a chocolate biscuit: βοΈ Beat eggs, sugar and vanilla sugar into a stable mass. βοΈ Separately combine dry ingredients (flour, cocoa, baking powder and soda)
βοΈ Add milk and vegetable oil to the beaten egg mass, mix well. βοΈ Next, gently fold the flour mixture into the egg mixture. βοΈ Then add a glass of boiling water, mix everything thoroughly and quickly.
βοΈ Lubricate the baking dish with butter and sprinkle with flour or line with parchment paper. Pour out the dough. βοΈ We bake a biscuit in a preheated oven at 160-170 degrees for about 1 hour. Readiness is checked with a wooden skewer.
βοΈ After baking, the biscuit is immediately removed from the mold and left to cool on a wire rack. As soon as the biscuit has cooled, it must be wrapped in cling film and put in the refrigerator for 6-8 hours. It is convenient to bake a biscuit in the evening, and collect the cake in the morning.
πCut the biscuit into cakes using a fishing line: To do this, visually divide the biscuit into equal cakes, about 1 cm thick (approximately 4-5 cakes). We mark the lines with a knife, making small cuts in a circle.
Then we take a strong fishing line and insert it into the first cut around the entire circle, as if covering the cake and at the end, crossing the ends of the fishing line, we begin to pull them in different directions.
Gradually, the fishing line will cut the biscuit, and the cut will be perfectly even and neat. In this way, we cut the entire biscuit into thin cakes.
βοΈ We cut off the tops of the cakes, we donβt need them so that the cakes are all the same thickness. The top can be left on the crumb to decorate the top of the cake.
ππ To prepare the cream: βοΈ Melt chocolate with butter over low heat, then add mascarpone in parts and beat lightly with a mixer. We send it to the refrigerator.
βοΈ Whip cream with icing sugar until stiff peaks. βοΈ We take the cream out of the refrigerator and add whipped cream in parts, mix gently and thoroughly and put it in the refrigerator to stabilize.
ππ To prepare the impregnation: βοΈ Bring frozen cherries and water to a boil in a saucepan. βοΈ Add sugar, bring to a boil again and remove from heat.
ππ Assembling the cake: βοΈ Put the chocolate and nut cakes on the dish one by one, each time generously lubricating with cream.
βοΈ We first soak each nut cake with cherry syrup, then grease it with cream and put cherries from the sling on top of the cream, and then just put the chocolate cake. And in this way we smear all the cakes.
βοΈ At the end, grease the sides and top of the cake with cream, level it with a wide knife or spatula and put the cake in the refrigerator for impregnation for 6-8 hours. βοΈ Before serving, decorate the cake with biscuit crumbs, sweets and frozen cherries. β
β Happy drinking! βοΈππ