We invite you to explore a very intriguing recipe for the "Chocolate Cherry" cake. This dessert will capture both your heart and your taste buds.
Ingredients for the sponge cake:
- flour — 300 g;
- baking powder — 12 g;
- sugar — 130 g;
- salt — a pinch;
- cocoa powder — 20 g;
- egg yolks — 2 pcs;
- sour cream — 50 g;
- butter — 160 g.
Ingredients for the cottage cheese cream:
- egg — 1 pc;
- egg whites — 2 pcs;
- sugar — 100 g;
- salt — a pinch;
- vanilla sugar — 20 g;
- cornstarch — 20 g;
- soft cottage cheese — 500 g;
- pitted canned cherries — 300 g.
Ingredients for the cream:
- butter — 200 g;
- condensed milk — 380 g;
- chocolate — 90 g.
Preparation of the "Chocolate Cherry" cake:
1. Sift flour, baking powder, sugar, salt, and cocoa powder into a deep bowl, then add the egg yolks, sour cream, and butter. Quickly knead these ingredients until they form a sticky, elastic dough.
2. Divide the dough into two parts, with one being larger than the other. Wrap the dough in plastic wrap, then place it in the refrigerator.
3. For the cottage cheese filling, beat the egg and a couple of egg whites with regular and vanilla sugar, and salt using a mixer. Add the cottage cheese to the whipped mixture, sprinkle in the cornstarch, and beat until it forms a cottage cheese cream.
4. Roll out the larger portion of dough into a sheet that matches the size of the baking tray. Line the tray with parchment paper and place the sheet of dough on it, spreading the cottage cheese cream on top.
5. On top of the cottage cheese layer, place the pitted cherries, then grate a smaller frozen piece of dough over the cherry layer. Bake the cake layer at 170 degrees for 40 minutes.
6. For the main cream, first beat the butter until pale, then add the condensed milk. Blend the chocolate into fine crumbs using a blender and mix it into the cream.
7. Cut the baked layer into 2 equal parts, covering one with the cream. Place the second layer on top of the cream layer, ensuring the smooth side of the layer is facing up. Optionally, spread cream on the sides of the cake. Leave the cake in the refrigerator for 8-12 hours.