Drunken Cherry Cake
by Editorial Staff
The drunken cherry cake is one of the most popular cakes. Chocolate cake with custard and cherries soaked in aromatic liqueur turns out to be very tasty, soft, juicy, moderately sweet.
Servings: 10
Ingredients
- For the chocolate biscuit:
Eggs – 6 pcs.
Sugar – 200 g
Flour – 150 g
Cocoa powder – 40 g
Baking powder – 1 teaspoon
Vegetable oil – for lubricating the mold
* - For filling:
Cherries (frozen or fresh) pitted – 200 g
Cherry liqueur – 150 ml
* - For the cream:
Egg – 1 pc.
Sugar – 3/4 cup
Flour – 1.5 tablespoon
Milk – 1 glass
Butter – 100 g
* - For the chocolate glaze:
Butter – 60 g
Black chocolate – 100 g
Sugar – 4 tbsp
Starch – 2 tbsp
Milk – 100 ml
Instructions
- Sift flour with baking powder and cocoa. Mix.
- Break the eggs into a mixer bowl without dividing them into whites and yolks. Add sugar and beat eggs with sugar, gradually increasing the speed of the mixer. Beat eggs and sugar until fluffy. Continuing to beat, add flour, baking powder, and cocoa. You should get a smooth, homogeneous, not too thick biscuit dough.
- Cover a baking dish (21-22 cm in diameter) with parchment, grease a little with vegetable oil. Pour the dough into a mold and place in an oven heated to 180 degrees. Bake the chocolate sponge cake for 30-35 minutes. Do not open the oven during baking. Willingness to check with a wooden skewer. Remove the finished cake sponge cake from the mold, transfer to the wire rack, and cool. The biscuit turns out to be quite tall, fluffy, and soft.
- Pour cherry liqueur in advance (cherry liqueur can be replaced with less cognac). Leave to soak for a day. Then fold it over a sieve to glass the liquid.
- Break an egg into a small ladle and add sugar. Whisk the egg and sugar until whitened. Add flour, mix. Pour in milk, stir. Put on low heat. Stir constantly, cook the cream for 3-4 minutes, without bringing to a boil. The custard should thicken. Remove from heat, continuing to stir, cook until warm. Add butter to the cream. Mix the custard and butter well to melt the butter.
- Cut off the top from the chocolate biscuit. Carefully remove the pulp from the bottom. Soak the bottom and top with cherry juice and liqueur (liquid drained from the cherry). If the liquid seems too alcoholic, you can dilute it with boiled water.
- Crumble the pulp of the biscuit with your hands and mix with the cream. Add cherries there, mix. Fill the prepared biscuit with the prepared custard filling with biscuit crumbs and cherries. Top with the top of the biscuit.
- Dissolve the starch in two tablespoons of milk. Mix the rest of the milk with sugar and heat. Put the chocolate, broken into pieces, in heated milk. While stirring constantly, heat the mixture until it becomes smooth, the chocolate and sugar should be completely dissolved. Pour starch diluted in milk into the chocolate mass. While stirring, bring the glaze to a boil (do not boil) and hold over low heat until thickened.
- Cover the top and sides of the chocolate cake with cherries and custard with a thick layer of chocolate glaze. Place the Drunken Cherry cake in the refrigerator for 1-2 hours.
The Drunken Cherry cake is ready. Enjoy your meal!
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