An easy recipe for a DRUNKEN CHERRY cake. Cake for the new year 2022. Chocolate cake with cherries.
Want a DELICIOUS chocolate cake? Then this recipe is for you - an easy-to-prepare New Year Cake 2022 - DRUNKEN CHERRY cake.
The cake turns out to be juicy, aromatic and MEGA chocolate.
Enjoy your cooking and your appetite.
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Cook only deliciously and beautifully, and according to PROVEN recipes with Natalia Goreglyad.
Drunk cherry cake recipe (diameter 20 cm)
Chocolate biscuit:
5 eggs (about 250 gr)
180 g sugar
160 g flour
20 g cocoa powder
50 gr butter
Filling:
300 gr pitted cherries with juice (fresh or frozen)
150 gr chocolate 54-56%
150 gr cream 33%
150 gr of condensed milk
80 ml cherry liqueur
Chocolate glaze:
200 g chocolate
30 g of vegetable oil
Decoration:
100 gr cream 33%
30 g icing sugar
dried cherry
mint
Preparation:
0:00 Let's start making New Year's cake Drunk cherry.
0:12 BISCUIT: Melt the butter (50 g) in the microwave and leave to cool to room temperature. Put eggs (5 pcs), sugar (180 g) in a bowl and beat until fluffy, this is very important!
0:58 Sift flour (160g) with cocoa (20g) and stir gently until smooth.
1:40 Add room temperature butter and stir again gently.
2:00 Pour the dough into a parchment-lined baking pan, flatten and twist the baking pan a little.
2:30 Bake at 170 C for about 35-40 minutes.
2:40 The finished biscuit should come out of the mold at the edges. You can also check the readiness of the biscuit with a wooden skewer; no dough should remain on it.
Also, the biscuit should spring when pressed with a finger.
2:50 Remove the sponge cake from the mold and let cool.
3:08 Cut off the top of the biscuit (about 1-1.5cm).
3:23 FILLING: Core the biscuit, place in a bowl and tear into pieces.
3:47 Heat the chocolate (150g) and cream (150g) in the microwave. Stir until smooth.
4:08 Then add the condensed milk and stir.
4:14 Then add the previously pitted and defrosted cherries.
4:30 Add cherry liqueur (80g) and stir.
4:47 Then stir in the pulp of the biscuit.
5:07 Transfer the filling into the prepared biscuit, tamp and cover with a biscuit cap.
5:39 Wrap in plastic and refrigerate for 6-8 hours (overnight).
5:45 CHOCOLATE GLAZE: Heat the chocolate (200g) and stir. Then add vegetable oil (30 g) and stir until smooth.
6:08 Take the cake out of the fridge, cover it with icing. Return to refrigerator again for 10-20 minutes.
6:50 DECORATION: Whisk the cream (100g) with the icing sugar (30g).
7:12 Take the cake out of the fridge and decorate it.
7:40 Bon appetit and SUBSCRIBE the channel.
7:50 Don't forget to LIKE and the bell.
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