This Candy Cake is inspired by an elegant box. chocolates. Cherry and chocolate are an example of a classic, which means time-tested, a combination of dessert ingredients. Such a dessert undoubtedly will leave the most pleasant impression for the holiday by the table. It is based on chocolate cakes, the dough for which The original recipe is kneaded on yogurt. Cherry mousse prepared with cream cheese, or soft cream cheese, which very often choose for creams and toppings. Share with friends: 
Time: one hour. 10 min. Difficulty: easy Servings: 10 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate cake
- 110 gr. butter, melted and slightly chilled; additionally for lubrication of the mold
- 1 tbsp. premium flour; a little bit to sprinkle the bottom of the mold
- 1 tbsp. Sahara
- 1/2 tbsp. cocoa powder
- 1 tsp soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tbsp. yogurt (or kefir), room temperature
- 1 large egg at room temperature
- 1 tsp vanilla extract
Cottage cheese filling with cherries in syrup
- 1/4 Art. cherry berries in syrup (drain and dry the syrup)
- 2 tbsp. l berry-free cherry syrup
- 10 gr. gelatin
- 110 gr. cream cheese cream (cream cheese) room temperature
- 1/2 tbsp. sour cream at room temperature
- 1/4 Art. Sahara
- 1/2 tsp salt
- 1/4 tsp almond extract
Chocolate glaze
- 250 gr dark chocolate (50 – 60% cocoa), finely chopped
- 3/4 Art. butter cream 33%
Recipes with similar ingredients: premium flour, dough biscuit, dark chocolate, cocoa, eggs, yogurt, kefir, cream, sour cream, curd cheese, vanilla extract, almond extract, cherry, syrup, gelatin
Recipe preparation:
- Heat the oven to 170 ° C. Two round baking dish with a diameter of 20 cm. grease with butter and cover with parchment paper. Grease and sprinkle parchment with flour, crush excess flour.
- In a large bowl, combine flour, sugar, cocoa powder, soda, baking powder and salt. In another bowl, mix until smooth. consistency melted butter, yogurt, egg, vanilla and 1/2 Art. water. Add the liquid mixture to dry, whisk. Lay out the dough equally in baking dishes, well leveling the surface. Bake by turning the cakes 180 ° C for uniform baking, about 25 minutes. Readiness check with a dry toothpick.
- Cool the biscuits without removing from the mold for 15 minutes, put on a wire rack to cool completely. Peel parchment paper by flipping cakes. Leave to cool completely.
- Prepare the cherry filling: divide the cherry berries into 4 parts, transfer to a medium bowl and add 2 tbsp. l cherry syrup. AT in a small bowl mix gelatin with 1 tbsp. l water and leave for 5 minutes to swell. Stir the gelatin in the microwave until it will not completely disperse for about 10 seconds.
- Put gelatin, cream cheese, in a food processor, sour cream, sugar, salt and almond extract, mix until homogeneity. Put the cream in a bowl with cherries and mix. Refrigerate by checking every 5 minutes the degree of thickening of the cream, in total difficulty from 5 to 15 minutes (the cream should not thicken too much strong).
- Put the lower biscuit on the serving plate, in the center place the cream and spread it in an even, thick layer. Cover with a second cake, trim and place for 1 hour in fridge.
- Cook the chocolate ganache while the cake cools. AT in a small saucepan, bring the cream to a boil and remove from heat. Add chocolate by gently shaking the pan for even distribution. Let stand for 3 minutes to dissolve the chocolate. Beat the icing until smooth, then refrigerate until thickened 15-20 minutes. Do not let it freeze too much, it should turn out mayonnaise consistency.
- Mix the icing again and pour the cake on top, well spreading it on the surface and on the sides. Put the cake in refrigerator until the glaze hardens for at least 2 hours (or leave for the night).
