Chocolate shock! This is the name for this cake is a real feast for chocoholics and lovers of cherries!
|Cooking time 90 minutes||Number of servings 12|
It is better to bake individual cakes - 5 pieces, but if you can slice the sponge cake evenly and smoothly, then you can bake one cake 40-45 minutes. Separate the whites from the yolks. Vzbit proteins in the lush foam and still whisking to enter the sugar. Beat until stable peaks.
Still whisking to enter the yolks.
Sift flour together with cocoa and starch. Add grated chocolate and mix well. Add in three stages to the egg mass and stir with a spatula from the bottom up and in a circle.
The dough turns smooth and frothy.
Line a baking tray baking paper. Place a ring with a diameter of 20 cm in which to place the 1/5 part of the test. I weighed the total weight of the dough and weighed it for each cake. Since I have two rings I baked two layers at once. In the photo I took of the ring, to see the thickness of the cakes.
Bake in warmed up to 180"With the oven for about 9-10 minutes. Be guided by your oven.
Cream: Heat the milk to 90", add the chopped pieces of chocolate, let stand 2 minutes and stir until smooth. Cool completely.
Beat butter with powder and three-constantly whisking with a mixer, combine with the cooled chocolate-milk mass
Here such it turns out cream.
Mix the juice with the liqueur. Place the cake in the form and impregnated with syrup.
Apply 1/4 of the cream and to sprinkle on top 1/4 part cherry.
To do exactly the same with the rest of the cakes, except the top, which just soak up the syrup. Place cake in the refrigerator for at least 12 hours.
Glaze:heat cream to 90"and put them chopped pieces of chocolate, let stand 2 minutes and stir until homogeneous and smooth mass. Cool slightly and pour in the middle of the upper Korzh cake. Slightly tilting the cake to give the frosting is evenly spread. Place in the refrigerator to cool down the glaze.
To get the cake out of the fridge and blowing ring hot hair dryer, gently release the cake from him.
Decor:Chocolate boards. From baking paper cut a strip the length of which is equal to the volume of the cake, and the width height. Melt the chocolate and put it on tape random pattern. To give the chocolate to slightly harden.
Gently wrap the ribbon around the cake and press firmly. Place cake in refrigerator and allow the chocolate to harden and then carefully remove the paper.
The top of the cake I decorated with chocolate curls. Apply melted chocolate on the silicone tape and clean it with a comb, if not, then you can do it with a fork.
Twist the ribbon in a spiral, to fix and place in the refrigerator. It is best to release the chocolate from the tape directly over the cake.
Around the edge I decorated the cake is Golden silver topping and put on cake a few cherries for cocktails. This cake is a true gift to chocoholics!
PS Get the cake from the refrigerator an hour before serving.