Cake "Drunk Cherry" - a real classic dessert. The combination of ripe cherries, cognac and dark chocolate gives it a rich taste. The cake is very nutritious and high-calorie, so when tasting, you should limit yourself to just one piece.
Pick your recipe
To prepare the cake, you can use fresh or canned cherries. Remove the seeds from the berries, put the cherries in a jar, fill with half a glass of brandy, pour half a glass of sugar. Shake the jar well and let it sit for 2 days.
Make a biscuit. Break 10 eggs into a deep bowl, add 2.5 cups of sugar. Place the bowl in a pot of boiling water. Beat the mixture in a water bath until it becomes homogeneous and the sugar is completely dissolved. Remove the egg mass from the heat and continue stirring until it cools completely. Pour 2 cups sifted wheat flour mixed with 50 g cocoa powder into a bowl. Gently mix the dough with a spoon from top to bottom and pour it into a round refractory mold, oiled. Bake a biscuit in the oven, heated to 180 ° C. Determine readiness by sticking a wooden stick in the cake. If it stays completely dry, the biscuit is ready. Remove it from the mold and let it cool on the board.
While the cake is cooling, prepare the cream. In a saucepan, mix 50 g of cocoa powder with 1 tbsp. l sugar and 4 tbsp. l milk. Put the mixture on low heat and cook, stirring constantly. When the sugar has dissolved, remove the stewpan from the stove and cool the mixture. Mash 600 g of softened butter with 2.5 cups of sugar, gradually pouring milk syrup with cocoa. It is more convenient to whip the cream with a mixer, but if you do not have it, use a whisk or a fork. In the process of whipping, add 2 tsp. vanilla sugar. A cream can be considered ready when it gains uniformity and splendor, and all sugar dissolves.
It is convenient to cut the biscuit with a special knife-string. It gives an even cut, the finished cake will look neat. If there is no such knife, you can use the fishing line
Cut the cooled biscuit into two halves. Use a fork to scrape the crumb out of each. Act very carefully, taking care not to damage the crust. Crumble the extracted crumb and mix with 1/3 of the chocolate cream. Add half the prepared cherries, mix. The resulting mixture fill the empty halves of the biscuit. Put the bottom of the cake on a dish, spread half of the remaining cream on top of the filling and spread the cherries. Place the rest of the cream on top and cover the structure with the second part of the biscuit. Press down lightly with your hands.
Biscuit crusts must be very thin, otherwise the finished cake will turn out to be dry and hard
Break 100 g of dark chocolate without additives into pieces and put in a bowl. Add 2 tbsp. l cream and melt the mixture in a water bath, stirring constantly. Fill the cake with hot icing and smooth the surface with a wide knife. The finished product should stand for several hours so that the biscuit is saturated with cream.
If the cake doesn’t seem elegant enough, decorate it with fresh cherries. Wash and dry large berries, keeping tails. Dip each cherry in melted white chocolate so that it covers only half the berry. Let the icing harden and place the cherries in the center of the cake. To keep them better, drip some liquid chocolate onto the surface.