Chocolate cake "Drunken cherry" with nut ganache

Cakes 281 Last Update: Jun 09, 2022 Created: Jun 09, 2022 0 0 0
Chocolate cake
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Incredibly tasty and delicate chocolate cake "Drunken Cherry" with nut ganache will become a real decoration for an adult sweet table. Inside the cake is a delicate mass of biscuit crumbs, butter, white condensed milk and chocolate with the addition of juicy cherries and cognac. And on top - chocolate icing with crushed nuts. Of course, you have to tinker, but it's worth it.

Ingredients

Directions

  1. Prepare all the ingredients for the biscuit.
  2. Turn on the oven to preheat to 160 degrees.
  3. In a blender bowl, combine all eggs (including yolks) with sugar.
  4. Beat on high speed for 6-10 minutes. You should get a light yellow air mass.
  5. Mix flour with cocoa powder.
  6. Sift flour with cocoa through a fine sieve to beaten eggs. Very gently, from the bottom up, mix the mass until a gentle fluffy dough is obtained.
  7. Line the bottom of a 22 cm springform pan with parchment paper and brush the sides with butter.
  8. Transfer the dough into a mold. Level the surface.
  9. Put the mold in the oven, preheated to 160 degrees, and bake the chocolate biscuit for 35-40 minutes, until a “dry match” (i.e., after the finished dough is punctured, the match will come out of it dry).
  10. Remove the biscuit from the oven and let it cool completely. This will take approximately one hour.
  11. Remove the cooled biscuit from the mold, remove the paper and cut off the top (about 1 centimeter high).
  12. Remove lumps of biscuit to get something like a bowl, the thickness of the bottom and walls of which is 0.5-1 centimeter.
  13. Grind the extracted biscuit into small crumbs.
  14. Prepare the ingredients for the "drunken cherries".
  15. You can get the cherry from the freezer in advance and let it thaw (or you can work directly with the frozen one).
  16. Put the butter in a bowl. Add condensed milk and cognac (or other alcohol such as liquor or rum).
  17. Coarsely chop the chocolate and add to the bowl as well.
  18. Hold the bowl with the ingredients over a water bath, stirring the contents until smooth.
  19. Add cherries to chocolate mixture. Stir. If you added frozen cherries and the chocolate has solidified, heat the mixture in the microwave.
  20. Combine the cherry mass with biscuit crumbs. Stir.
  21. Put the biscuit-cherry mass into a biscuit "bowl" and tamp.
  22. Lay the cut biscuit top on top.
  23. Lightly press the cake with your hands on top, and then refrigerate for 6 hours.
  24. Prepare all glaze ingredients.
  25. Chop the walnuts and roast in the oven for 5-6 minutes at a temperature of 180 degrees.
  26. Pour vegetable oil into a bowl and put honey.
  27. Pour in the cream.
  28. Chop up the chocolate and add to the bowl.
  29. Melt the contents of the bowl in a microwave or water bath and stir until smooth.
  30. Add toasted nuts to frosting. Stir.
  31. Remove the cake from the refrigerator, cover all sides with icing and refrigerate until the icing has set.
  32. Chocolate cake "Drunken Cherry" with nut ganache is ready. Decorate as you wish and serve.
  33. Enjoy your meal.

Chocolate cake "Drunken cherry" with nut ganache



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Incredibly tasty and delicate chocolate cake "Drunken Cherry" with nut ganache will become a real decoration for an adult sweet table. Inside the cake is a delicate mass of biscuit crumbs, butter, white condensed milk and chocolate with the addition of juicy cherries and cognac. And on top - chocolate icing with crushed nuts. Of course, you have to tinker, but it's worth it.

Ingredients

Directions

  1. Prepare all the ingredients for the biscuit.
  2. Turn on the oven to preheat to 160 degrees.
  3. In a blender bowl, combine all eggs (including yolks) with sugar.
  4. Beat on high speed for 6-10 minutes. You should get a light yellow air mass.
  5. Mix flour with cocoa powder.
  6. Sift flour with cocoa through a fine sieve to beaten eggs. Very gently, from the bottom up, mix the mass until a gentle fluffy dough is obtained.
  7. Line the bottom of a 22 cm springform pan with parchment paper and brush the sides with butter.
  8. Transfer the dough into a mold. Level the surface.
  9. Put the mold in the oven, preheated to 160 degrees, and bake the chocolate biscuit for 35-40 minutes, until a “dry match” (i.e., after the finished dough is punctured, the match will come out of it dry).
  10. Remove the biscuit from the oven and let it cool completely. This will take approximately one hour.
  11. Remove the cooled biscuit from the mold, remove the paper and cut off the top (about 1 centimeter high).
  12. Remove lumps of biscuit to get something like a bowl, the thickness of the bottom and walls of which is 0.5-1 centimeter.
  13. Grind the extracted biscuit into small crumbs.
  14. Prepare the ingredients for the "drunken cherries".
  15. You can get the cherry from the freezer in advance and let it thaw (or you can work directly with the frozen one).
  16. Put the butter in a bowl. Add condensed milk and cognac (or other alcohol such as liquor or rum).
  17. Coarsely chop the chocolate and add to the bowl as well.
  18. Hold the bowl with the ingredients over a water bath, stirring the contents until smooth.
  19. Add cherries to chocolate mixture. Stir. If you added frozen cherries and the chocolate has solidified, heat the mixture in the microwave.
  20. Combine the cherry mass with biscuit crumbs. Stir.
  21. Put the biscuit-cherry mass into a biscuit "bowl" and tamp.
  22. Lay the cut biscuit top on top.
  23. Lightly press the cake with your hands on top, and then refrigerate for 6 hours.
  24. Prepare all glaze ingredients.
  25. Chop the walnuts and roast in the oven for 5-6 minutes at a temperature of 180 degrees.
  26. Pour vegetable oil into a bowl and put honey.
  27. Pour in the cream.
  28. Chop up the chocolate and add to the bowl.
  29. Melt the contents of the bowl in a microwave or water bath and stir until smooth.
  30. Add toasted nuts to frosting. Stir.
  31. Remove the cake from the refrigerator, cover all sides with icing and refrigerate until the icing has set.
  32. Chocolate cake "Drunken Cherry" with nut ganache is ready. Decorate as you wish and serve.
  33. Enjoy your meal.

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