Cake "Drunk cherry in chocolate"

[Biscuit:]

Cake "Drunk cherry in chocolate"

Category: Bakery products

Ingredients
Biscuit:
Wheat flour	2 tbsp.
Sugar	2.5 tbsp.
Egg	10 pieces.
Cocoa	50 g
Cream:
Cocoa	50 g
Butter	600 g
Milk	4 tbsp. l.
Sugar	3 tbsp.
Eggs	4 things.
Cherry	2.5 tbsp.
Cognac	0.5 tbsp.
Chocolate	100 g
--------------------------------------------	--------------
Glass =	200 g

Cooking method

• 2-3 days before making the cake : 2.5 cups cherries (pitted) pour cognac and pour 0.5 cups. sugar, put in the refrigerator.
• Biscuit:
• Beat eggs with sugar until thick. After that, gently, stirring with a spoon from top to bottom, mix with flour mixed with cocoa. Put the mass in a mold, greased with butter and sprinkled with flour. Bake in a preheated oven with medium heat (180 g) for about 40-60 minutes (depending on the oven). Leave the finished biscuit for a day.
• Cream:
• Cook the next day.
• Mix cocoa with 0.5 tbsp. sugar, pour in milk and put on a small fire so that the mass warms up and the sugar dissolves. Add eggs to the warm mass, one at a time. In a separate cup, use a mixer to beat butter with 2.5 tbsp. sugar, gradually adding the egg mixture. Beat until sugar dissolves.
• Assembly:
• Cut the biscuit in half, remove the whole crumb from each half with a fork, leaving only like boxes of crusts. Smear these crusts with a small amount of cream. Mix together crumb, 1/3 cream, half squeezed cherry. Fill the "boxes" with this mass. Put half of the remaining cream on the bottom of the biscuit, cover with squeezed cherries, then the rest of the cream. Put on it, cut down, the second half of the biscuit ("operation" is not easy).
• In a water bath, melt a bar of chocolate (preferably bitter) and coat the top of the cake.
• Refrigerate for 8 hours

[Tatiana Gnezdilova]

Tatiana Gnezdilova ,
but how do you taste. Is it worth so many products?
Frozen cherries, or will they go from jam?
What is your mold diameter?

[Alyonochka]

Alyonochka, I've been baking this cake for 20 years already. (since adolescence) The cake turns out to be sooo tasty! Do you like "potato" cake? Imagine a "potato" with cherries, cognac and chocolate - something like this. I take cherries either from compote or frozen. The longer it is infused, the tastier (I have it for 3 days), you only need to stir once a day for more even soaking. The diameter of the mold is 28 cm. The cake is large, tall, over 3 kg.

[Tatiana Gnezdilova]

Tatiana Gnezdilova , as I understand it, you can make half a portion, and it will also be delicious (3 kg is cool). And then the cake does not need to be cut in half lengthwise.
Thank you. I'll put the recipe in the chest.

[Alyonochka]

Alyonochkaof course you can make half a serving, especially a new recipe. Can be baked in a smaller diameter mold and cut in half. In our family, this is one of our favorite cakes. Before coming, guests always ask - "Will there be a cherry?"

Girls, everyone who doubts - do not hesitate !!!
I don’t like cake potatoes! But this cake ... it is very, very tasty !!!!
I have small differences in recipe and technology. But they are very small.
I don't put cocoa in the dough.
And I mix the crumb, broken in pieces, with cream and cherries. Only you need to stir very carefully so as not to smudge the biscuit into crumbs, I like it that way. And it comes out very beautifully - yellow pieces with red cherries and brown cream! I fill the boxes with this mixture. And in order to easily turn over the top box, you can cover it with a thin board, turn it over and, as it were, "slide" the cake onto the lower part.
But lately, I've been making it even easier.From the finished biscuit I cut off a thin top layer (crust.) I gouge out the middle, and then I fill it with a mixture of cream, crumb and cherry. It remains to lay the crust on top and all the problems!

And be sure to top with chocolate (I cover the whole cake, with sides) You can melt it and add a little sour cream, but always with chocolate, and not fondant or icing !!!

But lately, I've been making it even easier. From the finished biscuit, I cut off a thin upper layer (crust.) Poke out the middle, and then fill it with a mixture of cream, crumb and cherry. It remains to lay the crust on top and all the problems!

Do you get not two parts, but one part + a lid like in a box?

Yes! such a round box! Outwardly - one and the same, and do not turn it over!

Girls, and if you take cherries in your own juice, will you also insist on it for a couple of days or is it enough for a couple of hours? How to do with her to make it tasty?

One of my favorite cakes !!! Indeed, everyone really likes it and always has enough for everyone, as it is large and satisfying. But I took the recipe from the book, and there somehow it was not specified what exactly to do with the eggs. So, I cooked them together with milk, cocoa and sugar in a water bath! )))) It turned out somehow strange, but in the end the taste of the cake was amazing! But it turns out you don't need to cook eggs at all ... Thank you! This moment always confused me))

Girls, and if you take cherries in your own juice, will you also insist on it for a couple of days or is it enough for a couple of hours? How to do with her so that it was tasty?

I use compote cherries and leave for a few hours in total. It comes out very tasty!

[Conscience]

I use compote cherries and leave for a few hours in total. It comes out very tasty!

Conscience, do you use cherries from a can of canned compote or boiled cherries from a regular boiled compote?

I close cherries especially for such things. Cherries in their own juice. And when it is necessary for the cake, I opened it, drained it, poured it with vodka or alcohol for a day (2-3 days is a lot!)

[Mistress]

Girls, cherries can be taken fresh, frozen, in their own juice and from canned compote. Insist for at least a day, optimally 2-3 days and stir once a day for a more even saturation, so it is tastier and more saturated taste of cognac. : nyam: But that's for my taste. I add the resulting liqueur to the cake, but not all, just a little, for moisture and enhance the taste. It is delicious in itself.
Mistress, and I have never done it with vodka or alcohol, only with cognac (it was written in my recipe), and it not only gives strength, but also aroma. But I also close the cherry especially for this cake, it's very convenient.

[Tatiana Gnezdilova]

Tatiana Gnezdilova, I’m why, but because I have free these products ... but there is no free cognac. And what is tastier with him, I will not hesitate ...

[Conscience]

Conscience, do you use cherries from a can of canned compote or boiled cherries from a regular boiled compote?

ugum, from purchased canned. and, by the way, more often I also do it with vodka, although with cognac finally can’t fall.

Girls, and if the cherries are canned in their own juice and they are already with sugar, when you insist on them with brandy, you still need to add sugar?

[elochka26]

elochka26 , if for you the sweetness is normal - do not.

[alyona]

alyona Thank you! I thought so, but still asked)) The cake is already worth insisting, so I want a piece))

My report! The cake is delicious tasty, it really is worth tinkering with.

Good evening! Tell me, my sugar doesn't want to dissolve in oil. Is it just me, or am I doing something wrong? But this did not stop the guests from eating the cake in one sitting. The cake is just super, it's a pity I can’t insert a photo-baked takeaway. And the process is not at all complicated as it seems !!!! Thanks for the recipe reminder !!!!

[Marmarusya]

Marmarusya, the sugar in the cream does not dissolve if the crystals are large. Try fine sugar. Sometimes this happens to me, too, but this does not affect the taste and speed of eating the cake.
Elochka26, the cake is wonderful! : flowers: Glad you liked it. Why is it light?

I made a cake without cocoa - I wanted beauty)) but in the end I got very small pieces of biscuit!
My sugar dissolved, but it was shallow (also worried_

Thank you!!! I will definitely try next time. And if sugar is replaced with powder?

If the sugar is very coarse, I measure the correct amount of sugar and blender it. I can't get sugar powder, it's just much finer.

I took a couple of photos, maybe they will inspire anyone, because this cake, well, is just incredibly tasty!

My recipe differs only in the absence of cocoa in the biscuit and for the cream: 80 g of cocoa, 600 g of butter, 6 tables. lies. milk, 3 glasses of sugar, 4 eggs,



This time I had not one, but still two boxes, that is, two biscuits, one for 5 and the other for 6 eggs.



We make a cut in diameter without cutting to the bottom



Then we also cut in squares to make it easier to remove the crumb



Take out with a fork and chop the pieces a little.



In a separate bowl, gently mix the crumbs with the cream and some of the cherries



Cover each box with cream



Fill with crumb with cherries and cream. Put the remaining cherries on one part and grease them with cream again



Fold the box with open slices inward.

And then it's a matter of technology. I got it ready looked like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65314.0 but it's only this time, another, everything will be different

[Mistress]

Mistress, thanks for the detailed photos! I also add a little liqueur crumb to the cream, which is from cherries, so it turns out juicier.

and I pour pure alcohol into the cream

Hello everyone!
Girls, I congratulate everyone on all the upcoming holidays!
I'm new here, I want to report on my successes (thanks to this forum). I have already tried several recipes, one of them is "Drunken cherry in chocolate". Thank you very much for the recipe, the cake is, in fact, superb.
Here, I barely managed to grab what was left. The only thing, as for me, next time I will pour all the impregnation from the cherries into the cake - I really love the wet one. Thanks again!

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/i041./1101/7c/478bde458389.jpg.html]

[Kamusik]

Kamusik , and a cake on top, can you show? only in the relevant topic

And I did it yesterday. Cream seems to me a bit too much, so this time, half a serving of cream, 0.5 liters. cherries (300 g. squeezed) made two classic biscuits, 4 eggs each, diameter 25 cm. Height of the cake 8.5 cm. Weight 1950gr Soaked quite a bit, as there is still enough cream! Decorated with Wet meringue on top, for 4 eggs.

I honestly have nothing to show. I also decorated with wet meringues. But, firstly, I "am not a magician yet, I am just learning", because I primitively applied freaks from a syringe, and, secondly, there is no photo from above. I can only show you such a piece, I still cannot be as sophisticated as you.

The cake turned out to be huge. Weight 3.8kg, d = 29cm, height 9cm.

[Kamusik]

Kamusik, the slice is very appetizing! : yes: I'm glad that you liked the cake and that you were not disappointed in the recipe. We also like wet cakes and I pour half of the liquid from the cherries into the biscuit, it turns out very tasty.

Are opinions all accepted?
I did it on Friday. Stove and collect - liked it. Opinions split 50/50
For me - too sugary if I bake next time - I will significantly reduce the amount of sugar in the cream. And a very drunk cherry turned out although it stood with me for only 1.5 days

[Tufifay]

Tufifayand the cut is pretty. : bravo: And what did you insist on cherry? As for sugar, everyone has different tastes, I always, when I cook according to a new recipe, I do it as written and if, in principle, I like it next time I cook it to my taste.

I got some cognac from my husband.

And I was on cognac for 4 days, but I did not feel any drunkenness at all. .. (honestly, I was sober)
I have a super cake, as I liked.

I don’t know, maybe the point is that I read about "2-3 days" late - I poured 800 grams of cherries in 0.5 liters of brandy, sugar by eye and left it at room temperature, and not in the refrigerator?

[Tufifay]

Tufifay, Have you poured 0.5 liters of brandy ?! ... But according to the recipe, only 0.5 cups (100ml)

What does it not dream of at night But I had the DRUNKEST cherry for the whole time of the implementation of the recipe
A lot of information is also bad ... I read how cherries are "drunk" for future use, and I confused the proportions.
We will not tell my husband about the correct proportions

Damn it! Why didn't I mix up the recipe?

[Tufifay]

Tufifay, but you have got a wonderful cherry liqueur! ... I guess she's not wasted. ... Was your husband satisfied with the result of your experiment?

I have no adventure without incident I soaked the cake very generously So just try the liqueurs for two
I'll bake it again, but with less sugar ... well, and now the cognac ...
I'm afraid they won't give more

Thank you very much for the recipe, I bake this cake already in
For the 4th time all my relatives like it very much. I use cherries both this and that, I did everything perfectly in the form of 30 and 26. I just put less sugar. Thanks again!!!

[Irisha_k]

Irisha_k, I am glad that you and your loved ones liked the cake! Bake and spoil your friends with delicious pastries.

I read your recipe, drooling, I will have such a cake on NG, I still bake half a portion, since there are not so many eaters, well, I want to bake in a multicooker, it is convenient to bake biscuits in it. Thank you!

[Tatyana]

Tatyana, I also like biscuits baked in MV, only for our family the size is too small. Usually I bake 26-28 cm. To get crusts on a biscuit, leave on the wire rack for a day, so that it dries a little, otherwise the biscuit from MV is sooo tender and lush. And in this cake, the crust is important.

thanks for the hint, I'll use it.

Thanks for the recipe. Baked for no reason, so there is no decoration other than glaze. All ingredients are halved. Cherries are frozen. There is less sugar, almost all of the cognac-cherry filling was used. It turned out very tasty! It is not difficult to prepare. Before that I experimented
with fillings for chocolate biscuit. I tried it with fried bananas, baileys, cherries. unusual, but not that. And in this cake there are no perversions, the taste is refined and self-sufficient.

Girls, I'm new with you, but let me bring in my pennies from the experience of making this most ancient cake in my family. Its recipe is given here in full and repeats the one that was printed already in 68 of the last century in Lemkul's cookbook - in that edition, the text can be easily found on the internet. There, the eggs are really not beaten separately, but together and in a steam bath. I did it more than once and just like that. With the usual whipping, separately or together, the biscuit is more fluffy and usually rises much more in the center than at the edges. Whisking in a steam bath gives a smoother box, a slightly denser biscuit. That is, the texture is more convenient for the further technology of "potatoes in a box". Also, depending on the quality of your oven, it is often useful to cover the top of the mold or pans with a falga if you bake the entire dose for 10 eggs. Burning this cake is not fatal - you can scrape everything off with a knife, but it's still better without it.
I use vodka or alcohol most often for cherries. There is no need to regret cherries - about 1, 2 kg of frozen cherries without pits or one and a half kg with a pitted leaves for a biscuit of 10 eggs. It is possible and less, but then an adult son, when tasting, hints at my greed. I put the sugar in this cherry by the eye, so that when immersed in vodka, a sweet delicious liqueur comes out. Half a bottle on average.
The sugar in the cream really does not diverge, but when whipping, about a glass of the resulting liqueur is added to it. As a result, the cream is so airy and tasty, and the sugar will disperse. It is important that good oil is fat and the temperature of the products for the cream is room temperature.
Further, it seems that you have a bunch of cream and half an extra. It is possible and so, but the cake acquires its magical original taste only if it is stuffed with all the resulting mass, despite its moisture.
When filling, I move away from the classics offered by Lemkul (saved by the author of the topic). I carefully saturate the empty biscuit box with the remaining glass of liqueur, coat with cream. I mix all the remaining cream with cherries and crumb. I stuff the box with this very soft mass and close the lid. More often it is convenient to make a cut in the middle and then you have two lid boxes that are approximately the same. I pour very abundantly chocolate gazury from a couple of chocolate bars, 100g butter and a couple of tablespoons of milk. Previously, this frosting was considered expensive and more often used cocoa "golden label" mixed with sugar, butter and a drop of milk. But now the options are equal, and their chocolates are tastier.
The cake must definitely stand in the refrigerator for a day. And then stand for an hour at room temperature. With my technology, a cake weighs 4 kg. It is more convenient to make it two-story. With half a dose of biscuit, it is psychologically more difficult to use half of the cream by weight.

[Tali]

Tali, and this is the recipe from Lemkul's book - Festive table. I have a year of publication 1975. I usually bake 2 biscuits, it's more convenient for me. Indeed, a biscuit whipped in a steam bath has a slightly different crumb structure than the classic one. But then who likes which biscuit more, the main thing is that the result is always excellent - homemade, delicious cake, baked with love for loved ones. I bake it 2-3 times a year. : nyam: From the top I just pour melted bitter chocolate (well, I'm not an artist)

What other cake recipes did you like from that book? I remember that in my youth I tried many, but this one was baked most often all my life. But there are a lot of original options. But for some reason, I recall with delight only the curd, and of the simplest, marshmallow.
And where I have a lot of decorations, it was a very themed cake for my son's birthday after a big quarrel. Well, the first one with mastic flowers in general (only without the covering)