Ingredients

Sponge biscuit
eggs
3 pc
sugar
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
flour
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
dark cocoa
1 tbsp
15 g
0.52 oz
0.50 fl oz
melted butter
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Cherry interlayer
cherries
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
corn starch
0.50 Tbs
water for starch
1 Tbs
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
water for gelatin
1.25 tbsp
18 g
0.63 oz
0.59 fl oz
Creme
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
chocolate 70%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
cream 33%
0.50 cup
150 g
5.25 oz
4.95 fl oz
Chocolate mousse
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
water for gelatin
1.25 tbsp
18 g
0.63 oz
0.59 fl oz
cream 33%
0.25 cup
90 g
3.15 oz
2.97 fl oz
dark chocolate
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
egg yolk
1 pc
milk
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

We have a new recipe for you!

It’s a recipe for a seductive cherry cake covered with chocolate.

This cake will become a favorite in your family, because it contains:

  • soft chocolate sponge biscuit soaked with light cream;
  • incredible and smooth chocolate cheese crème;
  • sour berry “heart” (it's not just a rubber jelly! The starch makes this component very delicate);
  • a layer of firm chocolate mousse.

Well, aren’t you already seduced?

 

The calculation is for a 16-17 cm (6.3 to 6.7 inch) mold.

Sponge biscuit

For the chocolate sponge biscuit:

  • 3 eggs
  • 75 g sugar
  • 60 g flour
  • 15 g dark cocoa
  • 25 g melted butter

Melt the butter,  and cool it.

Divide the eggs into whites and yolks. Whip the egg whites until dense white foam, and gradually add one half of the sugar; keep whipping until steady peaks. Whip the egg yolks with the remaining sugar until a thick light mass (to a pancake dough consistency). Mix both masses with a spatula using gentle upward movements. Sift the cocoa with the flour, and stir gently. Pour in the butter, and stir. Bake the sponge biscuit in the oven preheated to 170-180C (338 to 356F) for 30 to 45 minutes until a dry toothpick.

Cherry layer

For the cherry layer:

  • 150 g cherry | 5.30 oz
  • 30 g sugar | 1.05 oz
  • 1/2 tbsp corn starch | 1.00 tbsp
  • 1 tbsp water | 1.00 tbsp
  • 3 g gelatin | 0.10 oz
  • 18 g water | 0.65 oz

Heat the cherries with the sugar, and pour in a mixture of starch and cold water; boil for a minute. Add the gelatin, and pour the mass into a 14 cm (5.5 inch) mold covered with foil. Put it in the fridge.

Creme

For the crème:

  • 500 g cream cheese | 17.65 oz
  • 100 g chocolate 70% | 3.55 oz
  • 60 g powdered sugar | 2.10 oz
  • 150 g cream 33% | 5.30 oz

Melt the chocolate with the cream (don’t overheat!), and cool. Mix all the ingredients, and whip them on a medium mixer speed until thickened.

Chocolate mousse

For the chocolate mousse:

  • 3 g gelatin | 0.10 oz
  • 18 g water | 0.65 oz
  • 90 g cream 33% | 3.15 oz
  • 60 g dark chocolate | 2.10 oz
  • 1 egg yolk | 1.00 item
  • 30 g milk | 1.05 oz

Boil the milk, and pour it into the yolk; put the mix on a low heat, and brew it up to 80C (176F), stirring constantly. Remove the mass from the heat, and add the gelatin and the melted chocolate. Cool the mousse base, and stir in the whipped cream.

Cake assembling

It is more convenient to assemble the cake in a ring mold.

Cut the sponge biscuit into 3 cake layers, and soak them with cream (of 10% fat content).

Follow the next order: a sponge biscuit layer – crème (+ the crème sides) – berry filling in the middle – a sponge biscuit layer – crème sides + the mousse in the middle – a sponge biscuit layer.

Place the cake in the cold. Apply the remaining crème.

That’s it!