Eggs — 3 PCs
Brown sugar (TM Mistral) — 180 g
Butter (softened at room t) — 80 g
Wheat flour — 200 g
The leaven — 1 tsp.
Milk — 80 g
Cocoa powder — 40 g
Lemon (zest) — 1 teaspoon
Juice (from canned cherries)
Cherries (canned) — 300 g
Cream (33%) — 600 ml
Chocolate black — 100 g
Thickener for cream — 1 package.
Chocolate (optional for decoration)
Milk and cocoa, bring to the boil, stirring. Get thick, shiny chocolate. Allow to cool down.
Eggs, divide the yolks and whites. Yolks with sugar and softened butter and whip until very fluffy.
Continuing to whisk, add the cooled chocolate mass.
Proseem flour with baking powder and add to the total mass, continuing to whisk.
Vzobem separately the whites with a pinch of salt until stable peaks and smeshaem spoon in chocolate batter.
Get the dough consistency is thicker than a biscuit. Heat the oven to t 180-190 degrees. Split form setelem with baking paper. Spread the batter into the form.
Bake about 40 minutes or until dry toothpick.
The finished cake let cool slightly, cut into two Korzh and popitem cherry juice (syrup).
Whisk the cream with the thickener until sustainable lush foam. The chocolate we shall RUB on a small grater and smeshaem in cream. I used the chocolate nibs.
Gonna pick up the cake. For this first layer will spread 1/4 of the cream and put a cherry. Cover cherries 1/2 part cream, then the second cake.
The remaining cream will almagam the cake on all sides and remove to the refrigerator to harden (about 1-2 hours)