Chocolate cake with cherries

Chocolate Cake - is porous as a soft sponge, a biscuit coated with a cream air, cocoa powder and cherry. Sponge cake with cherry - a superb sweet dessert, with an unforgettable experience and a delicate flavor, which will decorate the holiday table.

The recipe can even use frozen berries, this cake does not cease to be delicious. Be sure to try this wonderful dessert, it's worth it!

Cooking time: 2 hours.

Sponge cake with cherry and air cream

Baking biscuits

Preheat oven to 180 degrees. Mix dry ingredients for biscuits: flour, cocoa, baking soda and baking powder. Set aside.

Whisk the eggs and sugar on high speed for 10 minutes. While eggs are whipped, lubricate molds for baking oil.

Sift in a bowl with beaten eggs half of the dry mixture. Gently stir it. Then add the other half of the dry ingredients. Again, all carefully Stir to avoid lumps formed.

Divide evenly over formochkam dough for baking. Biscuits Bake for 25 minutes, checking the readiness toothpick. Biscuits ready, remove from oven and let them cool down for a few minutes.

Biscuits must cool completely before they are cut and decorate cream.

Preparation of syrup

Clean the cherries from the branches and remove seeds. Transfer the cherries in a small pot. Add the sugar. Mash the cherries with the sugar using tolkushkoy potato.

Put the pan with a cherry on the heat and bring it to a boil. Reduce heat and let simmer the berries for about 15 minutes, remove from heat and leave aside to cool down. Then strain mixture through a sieve to separate the pieces of cherry syrup. This syrup can be prepared ahead of time, so that he became really intense and then it can be used during the preparation of the cake.

Meanwhile, prepare the cream. To do this, pour into a mixing bowl cream. Whisk them at high speed for 1 minute, until they zagusteyut. Add powdered sugar and beat for another minute. Add sour cream and whisk again for a minute. Place the cream in the fridge to cool it well and it could work on.

Formation of Cake

Cut off about a quarter of the upper part of each biscuit.

Soak the two halves of the tops of the biscuits in a cherry syrup. One of the parts is not impregnated with syrup biscuit, place on a serving dish. Pour it cherry syrup and generously apply it whipped cream

Smash cut to pieces the tops of biscuits and place them on top of the cream. Then spread on top of the remaining pieces of cherry syrup.

Apply to spread out the pieces of cherry another 2 cups of whipped cream. Cover with a thicker layer of biscuit. Pour its remaining cherry syrup and put on the top and sides of cake whipped cream. Place remaining cake and cream in the refrigerator for about 1 hr.

Take out the cake and cream out of the fridge. Whip the cream for 30 seconds, so that they become soft and airy. Decorate the cake cream: can be applied to apply them arbitrarily. Sprinkle with cocoa powder and place fresh cherries. Refrigerate the cake for at least 4 hours (better to put it in a closed container in the refrigerator overnight).