Chocolate biscuit cake
Description
To decorate the cake, you can melt dark or milk chocolate over a water bath, adding 200 milliliters of thick cream. This will yield more frosting, which will better soak the top and sides of the cake. The cake should soak for at least three hours before serving. However, it's preferable to leave it in the refrigerator overnight to soak. If you have leftover chocolate, you can grate it over the cake to make it even more attractive.
Instructions
- 1
Step 1
Break the eggs into a bowl and add granulated sugar. Place the bowl over a bain-marie and start heating while whisking the eggs with a mixer. Heat the mixture to 40 degrees, then remove from the heat and continue whisking until a thick foam forms.
- 2
Step 2
Then add flour, soft butter, cocoa, and vanilla to the dough one after another. Beat until smooth. Grease the baking pan and pour the batter into it.
- 3
Step 3
Bake the sponge cake at 180 degrees for about 30 minutes. Then remove it from the oven, let it cool completely, and cut it crosswise into three thin layers. A long, very sharp knife or a baker's thread is convenient for this.
- 4
Step 4
Now prepare the filling. Thaw the cherries and drain off the excess liquid. Place the cherries in a saucepan, add 2 tablespoons of sugar, lemon juice, and starch dissolved in one-quarter cup of water. Put the mixture over heat and warm until it becomes thick and syrupy.
- 5
Step 5
Place half of the filling on the first cake layer and cover with the second layer. Repeat the same for the second layer. Soak the third, top layer with cherry syrup. Decorate it with chocolate melted over a water bath.