#?black

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This is a classic Black forest (Schwarzwälder Kirschtorte (it.) or Black Forest Cake (eng.)). Combination - could not be better: cherry, chocolate and cream. If you are not a beginner in baking, too difficult to prepare this dessert you will not be. Before serving let the cake stand in the refrigerator for at least 4-5 hours - this will allow the dessert to get the right taste and texture.

The ingredients in the form 21-23 see:

For sponge cake:

100 g flour 50 grams of starch 3O g cocoa powder a pinch of baking soda 5 eggs 170 g of sugar 30 g melted butter

Cream, toppings and decorations:

400 g frozen cherries 50 g of sugar 800 ml heavy cream (30%) 120-150 g icing sugar (or to taste) 2 tsp cocoa powder 150 g dark chocolate cocktail cherries or cherry compote for decoration 150 ml cherry liqueur, juice or syrup for impregnation

Cooking cake. Eggs and put sugar in the bowl of a stand mixer and set in a water bath. Stirring constantly, bring the mixture to a temperature of about 43 ° (if no thermometer, check the finger - the mixture should be slightly warmer than body temperature). Remove from the heat and start whipping at high speed. Whisk until the mixture will increase in volume three times. Add sifted cocoa, baking soda and starch in the flour and gently stir movements from the bottom up. Detachable part of the mass, mix it with melted butter, then gently vymeshivaem the rest of the dough. We shift the dough in a greased form and put in preheated 180 ° oven. Bake about 30 minutes, until dry matches. Remove from the oven, allow to stand in the form of about 15 minutes, then removed from the mold and completely cool. While baking the sponge cake, put cherries into a small pot and add sugar. Put on medium heat and bring to the boil. Cook on low heat for about 3-5 minutes. Remove from the fire and throws in a colander to stack the juice. If you don't plan to soak the cake with alcohol, you can use to impregnate the juice from the cherries ;) Half of the chocolate melt in a water bath or in the microwave. Distribute a thin layer on a tray or large plate. Put in the fridge to full hardening. Whisk cream with icing sugar Detachable two-thirds of the cream and add them in cocoa, and lightly whisk until blended. The cooled sponge cake cut lengthwise into 3 parts. We are starting the Assembly. Put on the dish first Korzh, to impregnate it with liquor or syrup. Apply a layer of chocolate cream. Using a pastry bag, making on the surface of the cream circles, between the circles put a half cherry. You have to leave half of the chocolate cream. Cover with a second cake, impregnate again, repeat the procedure with the smearing, circles and cherry. Cover with the last cake layer, again impregnate. Grease the sides and top of cake with white cream. Take out from the fridge a plate of chocolate. Using a wide spatula or knife to make shavings. The rest of the chocolate with a peeler sliced into smaller chips-chips. Decorate with thin shavings sides of the cake. On the top of the cake making cream rosettes 12 of the pastry bag, each put on a cocktail cherry. The center of the cake decorate with large chips. Put the cake in the fridge for at least 4-6 hours, preferably overnight.