Chocolate Cherry Dream cake | Luxury Cakeat Home

Описание: This Chocolate Cherry Cake is Pure Heaven.
You are definetely have to try this recipe. Everyone will love it!

🍰 Chocolate Sponge Cake:
Ingredients:

5 large eggs
210 g (105+105) caster sugar
105 g flour
25 g cocoa powder
40 g soft butter

Method:

• Separate the egg yolks from the whites.
• Add half of the sugar (105 g) to the yolks.
• Whisk until pale and creamy.
• Whisk the egg whites until stiff peaks form, gradually adding the remaining half of the sugar.

Well-whipped egg whites should hold their shape and not spread in the bowl.

• Gently fold half of the egg whites into the yolk mixture.
• Add the flour and sifted cocoa powder.
• Fold very carefully until just combined.
• Add the remaining egg whites and fold gently.
• Add the melted butter and the very soft room-temperature butter.
• Bake in a preheated oven at 180°C for 30–40 minutes.

✨ For this cake, only one half of the sponge is needed.

(The other half can be saved for another dessert.)
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🍯 Syrup for Soaking the Sponge
Ingredients:

• 125 ml water
• 65 g sugar

Method:

• Bring the water and sugar to the boil.
• Allow the syrup to cool completely.
• Soak the sponge with the cold syrup.
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🍒 Cherry Coulis Layer
Ingredients:

• 500 g whole cherries, pitted (fresh or frozen)
• 80 g sugar
• 1 tablespoon cornflour
• 2 tablespoons water

Method:

• Bring the cherries and sugar to the boil.
• Mix the cornflour with cold water until smooth.
• Add the cornflour mixture to the boiling cherries.
• Simmer gently for a few more minutes, stirring, until thickened.
• Allow to cool completely before assembling the cake.
• Spoon the cherry layer evenly over the soaked sponge.
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🍫 Chocolate Mousse
(One layer with white chocolate, one with milk chocolate)
Ingredients (for each mousse):

• 80 g chocolate
• 80 ml milk
• 1 egg
• 50 g sugar
• 8 g gelatine + 48 g cold water
• 200 g double cream

Method:

• Bloom the gelatine in cold water.
• Whisk the egg with sugar.
• Gradually pour in the hot milk, whisking constantly.
• Cook gently, stirring, until slightly thickened.
• Stir in the gelatine until fully dissolved.
• Melt the chocolate and combine with the custard.
• Allow the mixture to cool to room temperature.
• Fold in the softly whipped cream.
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🍩 Chocolate Glaze (Final Layer)
Ingredients:

• 70 g sugar
• 23 g cocoa powder
• 30 g dark chocolate
• 5 g powdered gelatine
• 135 ml cream (10–20%)
• 20 ml water

Method:

• Mix the cocoa powder with 2 tablespoons of the sugar and 50 ml of the cream (taken from the total amount).
• Bring the remaining cream to the boil with the remaining sugar, then remove from the heat.
• Combine with the cocoa mixture, stirring thoroughly until smooth and free of lumps.
• Add the dark chocolate, broken into small pieces.
• Add the gelatine, pre-soaked and melted in a bain-marie.
• Place the bowl in cold water and allow the glaze to cool to below room temperature.

At this stage, the glaze will have thickened considerably.

In fact, it becomes closer to a rich chocolate jelly than a traditional glaze — and it is incredibly delicious.