Cherry Chocolate Cake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
2. Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
3. Whip the egg mixture to make fine and rich foam, sift the soft flour, and mix.
4. Add cocoa powder to the melted unsalted butter and milk, mix, add a little dough, and mix, then add the mixture to the main dough and mix.
5. Pour the dough into a 15cm mold, clear the air bubbles, bake in an oven preheated to 170 degrees for 37 minutes, remove from the mold, and cool.
6. Slice the cooled sheet into 4 1.5cm thick slices.
7. Whip the cold whipped cream with sugar, then add cherry jam and whip it, then put it in a piping bag.
8. Put one sheet on a rotating plate, sprinkle sugar syrup and cream, then flatten it, put another sheet on it, sprinkle syrup, and apply the cream.
9. Put cherry jam (60g) on ​​top of the cream, put a sheet on it, sprinkle sugar syrup on it, put the cream on top, put the remaining sheet on top, and put it in the refrigerator.
10. Put the dark couverture chocolate, unsalted butter, and whipped cream in a bowl put it on top of hot water, melt it in a hot water bath, and then harden it in the freezer for 25 to 30 minutes.
11. Whip the hardened chocolate mixture to make the cream, spread it over the entire cake, and let it harden in the refrigerator for about 30 minutes.
12. Pour 27-degree ganache on the edge of the cake, sprinkle cocoa powder, and finish with canned cherries.