Chocolate cake with cherry coulis and cherry cream. Chocolate Cherry Cake Cherry Coolie

Chocolate Cake "Cherry Truffle" If you are a chocolate lover under chocolate, then this cake recipe is for you. This cake will give you a rich chocolate taste combined with cherry sourness. The basis of the cherry biscuit cake is 4 chocolate cakes and 3 layers of filling: truffle cream, cherry ganache, cherry coulis. Cherries for the cake can be used fresh or frozen, and chocolate must be taken only of the best quality. Ingredients for a cake diameter of 18-19 cm: For biscuits Flour - 320 g Sugar - 220 g Eggs - 2 pcs. Soda - 1 tsp. Baking powder - 1 tsp. Cocoa - 5 tsp. (25 g) Milk - 200 ml Vegetable oil - 80 g Boiling water - 200 ml Chocolate ganache (basic cream) Chocolate - 200 g Cream 26-30% - 100 g Butter - 100 g Cherry ganache Cherry puree - 70 g Dark chocolate - 100 g Cream 26- 33% - 50 ml Butter - 20 g Cherry coulis Cherry puree - 150 g Gelatin - 8 g Sugar - 50 g Water for gelatin - 40 ml Truffle cream Dark chocolate - 90 g Cream - 70 g Powdered sugar - 1 tbsp. It is worth saying that the cake is very satisfying. Despite the fact that the diameter of the cake is 18-19 cm, it will be enough for 9-10 people. Therefore, do not be afraid of the number of toppings, their preparation is simple, and such a chocolate cake is worth it Cooking chocolate cake layers To prepare a chocolate-cherry cake, we will use a boiling water biscuit recipe. I’ll clarify in advance that the cooked dough must be divided into 2 parts and baked in two forms. The specificity of the dough is such that a large amount of dough in the form is poorly baked. For the chocolate biscuit, combine the flour, baking soda and cocoa. In another bowl, beat the eggs and sugar well until fluffy and thick. Add milk and vegetable oil to the eggs, mix. Combine dry and liquid ingredients and pour boiling water into the dough. Cover the bottom of the mold and the sides with parchment and pour the liquid chocolate dough into it. Bake the biscuits for 50 minutes at 180 ° C until a toothpick is dry. These cakes do not settle, so that at the end of baking you can check the readiness Ready biscuits cool, wrap in cling film and place in the refrigerator for a couple of hours. Biscuits can be stored in the refrigerator for several days. Preparation of chocolate ganache to cover the cake The main cream that will be used for leveling and additional filling will be chocolate ganache. Here's all you need to make chocolate ganache: The ganache for this recipe is malleable for smoothing, creating a soft, shiny texture. After a few minutes of staying at room temperature, it becomes even more appetizing, and you just want to scoop the cream on your finger to try it. To make ganache, I used milk chocolate. + Melt the chocolate in a water bath until smooth. Chocolate can also be melted in the microwave. Send the chocolate in the microwave for 30 seconds, then remove the chocolate from the oven, stir. So repeat several approaches until you get a homogeneous viscous chocolate mass. Next, add cream and butter to the melted chocolate, and mix until a homogeneous shiny mass Ganache cool to room temperature and transfer to a pastry bag. Refrigerate for at least 2 hours to stabilize. How to make cherry ganache for cake filling For making ganache, I used frozen cherries. It took me 115 g of frozen berries to get 70 g of fruit puree. Berries need to be thawed and chopped with a blender. Pass the crushed berries through a medium sieve. The puree turned out to be quite liquid, but this did not affect the structure of the ganache. Bring the cream almost to a boil, but do not boil. Chop the butter finely and add to the hot cream, pour over the chocolate with this mixture. Leave the poured chocolate for 30 seconds, and then mix until smooth. Add fruit puree to a homogeneous chocolate mass, mix. Cool the ganache to room temperature, place in a jar and leave in the refrigerator for several hours so that the cream reaches the desired density. Make sure that condensation does not collect in the jar, this can disrupt the structure of the cream. To prevent condensation from collecting, you can put a film on the surface of the cream. To fill one layer of cake with a diameter of 18-25 cm, one serving of ganache will be enough for you. Cherry ganache according to this recipe is only suitable for a layer of cakes, such ganache is not suitable for wrapping a cake. Cooking a cherry coolie for a layer of cake Coolie is similar to jelly in terms of cooking, but coolie has a richer taste, since it contains only the flesh of berries or fruits . Coolies are thickened with gelatin or pectin. Coolies can be thickened to a jelly or just a thick sauce, it all depends on the dessert. Soak gelatin in water for 10 minutes. Puree the cherries in a blender. Frozen cherries need to take about 250 g to get 150 g of cherry puree. Place the cherry puree for the coolie on the fire, add the sugar and bring to a boil until the sugar has completely melted. It will be enough to boil the mixture for 3 minutes and remove from heat. A minute after the jelly has been removed from the heat, add gelatin to the hot puree and stir until dissolved. To prepare the jelly layer, you will need a form 1.5-2 cm smaller than the diameter of the biscuits. Only the saucepan had a suitable diameter, so I covered the surface of the dishes with cling film and poured hot jelly there. When the jelly has cooled to room temperature, it can be sent to the refrigerator or freezer for further stabilization. Truffle filling recipe for cake To prepare truffle filling, you will need good dark chocolate. Not necessarily a special confectionery, but that the chocolate contains 68-70% cocoa. Melt the chocolate in a water bath Add the cream to the melted chocolate and stir until smooth and glossy. Dark chocolate contains practically no sugar, so if you want to sweeten the cream a little, add powdered sugar. Assembling the Cherry Truffle Cake The cakes according to this recipe are very juicy, they do not need to be impregnated. But I had some juice left from frozen cherries, so I soaked a few cakes. Our base cream is chocolate ganache, which holds its shape well. From it we form a circle. Fill the middle of the cake with cherry ganache Cover the top with the second biscuit and cover the biscuit with a small layer of cream, place a cherry coolie on top. Also cover the loose rim with the base cream. Using a special confectionery spatula, trim the cream. Repeat the same steps with the last truffle layer. + Before making the final leveling, the cake must be well cooled or frozen. Then the ganache lays down quickly and evenly. Author kashevarnya I decorated the cake with meringue

A lot of work, so everything that I wanted to write, I write late. Still, I found myself another job, I plan to stay there until the summer, and then I will arrange a real vacation for myself, because for two years I really did not see the summer sun because of the endless work.
In general, there are a lot of plans - at least write it down on a roll of toilet paper))) But something I deviated from the topic of the post ...

Sponge cake with raspberry coulis, yoghurt cream mousse and peaches
Very light and tasty. The birthday girl was satisfied :) She generally loves such cakes very much.
And here she is! I saw the cake and dovooool! The combination of raspberry, peach and yogurt mousse is wonderful and there is very little sugar in the cake. The sweetest was the biscuit.

At first, I planned to cover with ganache and decorate with mastic, but for some reasons I abandoned my plan and, it turned out, not in vain! It was in this form that absolutely everyone ate it with pleasure.
Well, a bottle of Spumante was found in the stash)))

Biscuit this time it was vanilla on boiling water
form 24 cm

4 eggs
190 g sugar
140 g flour
1 tsp baking powder
vanilla on the tip of a knife
3 tbsp boiling water
3 tbsp rast. oils

Beat the eggs with sugar for about 10 minutes. While whisking, mix the flour with the baking powder and sift, add flour to the eggs at low speed. Add boiling water, then rast. oil and vanilla.
We cover the bottom of the form with parchment, pour out the dough and bake at a temperature of 175 C for about half an hour.
After baking, turn the mold upside down on a wire rack and leave the biscuit in this position to cool. After that, we remove the form, pack the biscuit in a film and leave it to stand for 10-12 hours. If you baked back to back and there is no time to stand, then there is a way out. You can put the biscuit in the freezer for 30-40 minutes. We cut the cake into two parts.

Raspberry coolie
500 g raspberries
70 g sugar
1 tsp gelatin

Soak gelatin in 3 tbsp. water.
Rub the raspberries through a sieve to get rid of the seeds, add sugar and heat until it dissolves.
Heat gelatin until dissolved and add to our coolies.

Yoghurt cream mousse
Mousse stole a long time from mila_kanari . I have added it to cakes more than once and to be honest - it is incomparable!
This time the proportion was
3 packs of Activia classic (not drinkable!)
300 ml heavy cream
3 tsp gelatin
powdered sugar to taste

Whip the cream with powdered sugar, at low speed we introduce Activia and gelatin. We immediately turn off the mixer, otherwise the gelatin will begin to turn immediately into toffee.

Cake assembly
We put one part of the biscuit on the bottom of the mold, soak it with canned peach syrup, to which I added 1 tsp. cognac. Put the coolies on top and put in the refrigerator for 15 minutes. We take out and spread the mousse (while the coolie was freezing, I just made it so that it does not freeze outside the cake). Put the peaches on top of the mousse and put them in the fridge again for 10 minutes. We soak the second part of the biscuit with syrup and put it on the peaches, pressing lightly.

OK it's all over Now. We send the cake to the refrigerator until it is eaten)))

There will be no cut this time, because everything was swept away at once. I just did not have time to select a piece for a photo.

For the Winter Cherry cake, prepare an 18 cm silicone bagel mold and a 16 cm bagel mold (for the filling).

Prepare a sponge cake for the Winter Cherry Cake. Mix eggs, trimolin and sugar. Add almond flour, flour, baking powder and cocoa powder, after sifting them. Add cream and butter, then chocolate liqueur and melted chocolate. Put on a silicone mat, bake at 180 ° C for 10 minutes. Cool down. Cut a biscuit with a diameter of 16 cm.

For coolies, grind cherries with sugar in a blender to a puree. Soak gelatine in cold water until soft. Heat puree in a saucepan with vanilla, bring to a boil. Squeeze out the swollen gelatin and add to the hot puree. Stir. Add lemon juice. Pour the coolies into a silicone filling mold. Cool down.

Lay the biscuit on top. Freeze.

Prepare a chocolate saber for the Winter Cherry cake. Beat butter with powdered sugar with a mixer, add salt and eggs, mix until smooth. Add all the sifted flour, cocoa powder, mix gently. Cool the finished dough for 1 hour. Roll out into a layer 5-7 mm thick. Cut out a disc from the saber with a hole in the middle, equal to the size of the large form. Bake at 160°C for 8-10 minutes. Cool completely.

Make a praline for the Winter Cherry Cake. Mix the finished praline and wafer crumbs with melted warm (35 ° C) chocolate. Spread it evenly on the saber. Freeze.

Prepare the mousse for the Winter Cherry cake. Soak gelatin in cold drinking water until softened. Squeeze out excess water and set it aside until use. Bring the cream, milk and cinnamon mixture to a boil. Separately beat the egg yolks with the sugar and slowly add to the hot mixture to make the English sauce. Add, stirring, gelatin, strain. Then combine with all the chopped chocolate. It should be an emulsion. Add whipped cream, stir.

Compound:

- Chocolate brownie biscuit

- Milk chocolate mousse

— Cream with raspberries and caramel,

— Chocolate biscuit succ?s.

The recipe is for 4 cakes 18 cm in diameter.

Chocolate biscuit "Succ?s"
250 g egg whites
200 g almond flour
175 g powdered sugar
40 g cocoa powder
75 g sugar

Whisk the egg whites and sugar into the meringue. Gently fold in the mixture of almond flour, cocoa powder and powdered sugar with a spatula. Put a 1 cm thick layer of biscuit on a baking sheet. Bake at 180C for about 10 minutes.

Soft Raspberry Caramel:
180 g sugar
90 g glucose
30 g water
30 g cream 33%-35%
60 g raspberry puree
18 g butter

In a deep saucepan, combine sugar, glucose and water and bring to a caramel state.

In another saucepan, heat the raspberry puree and cream. When the sugar mixture caramelizes, add cream and raspberries. Stir and cool to 40C and add butter. Remove to refrigerator. Caramel should become viscous, in consistency, like thick honey.

Caramel raspberry cream:
150 g egg yolks
90 g sugar
250 g cream 33%-35%
6 g gelatin
150 g Cream 33%-35%, beat
400 g frozen raspberries

By the way ... since there are a lot of questions, I will write about “dry caramel”. There is nothing special about this, it is called so then that sugar is caramelized without the addition of water or glucose. It's just that sugar is melted to a caramel color, after which you can already add hot cream.

Heat 250 g cream and set aside. Make "dry" sugar caramel by adding hot cream to it. Add the yolks, mix well and cook over medium heat until 85C. Remove from heat, add gelatin. Set aside until the cream has cooled. Then gently fold in the whipped cream.
Divide among 4 rings 16 cm in diameter, put some raspberries on top of the cream and freeze.

Chocolate biscuit "Brownie":
110 g eggs
200 g sugar
130 g dark chocolate
175 g Butter
80 g flour

Mix together eggs, sugar and salt. Melt chocolate and butter together. Mix both masses and add flour. Distribute among 4 rings 16 cm in diameter and bake for 12 minutes at 170C. Let cool, then remove from rings.

Mousse "Colombia 45%" with milk chocolate:
430 g Milk chocolate Luke Conlombia 45%
170 g egg yolks
170 g Sugar
40 g Water
600 g Cream 33%-35%, whipped

A small digression, very important!

Pay attention to your milk chocolate, it should be exactly 45% cocoa content. Then, and only then, will your mousse "handle" without the gelatin and hold its shape. We were in such a hurry at the master class, but did not look at what kind of chocolate they gave us. Subsequently, it turned out that the milk was 33% and the cake dripped a little, it was not possible to cut it beautifully. In this case, if you have the same chocolate, you need to add gelatin, 15 grams.

Do "p?te? bombe: Beat the egg yolks until light and fluffy. Heat sugar and water in a saucepan to 118C. Carefully pour the syrup into the beaten egg yolks. Continue beating until the mixture has cooled down.

Mix the cream with 1/3 of the melted chocolate, then all with "p?te ? bombe" and the remaining cream, gently mixing with a spatula.

Assembly:

At the bottom of the ring 18 cm in diameter, put a brownie biscuit. Fill the space between it and the walls of the mold with mousse. In a spiral from the center, deposit soft caramel onto the biscuit. It can also be frozen in advance in a form of 16 cm in diameter. Top with a little mousse and place the succ?s biscuit on top of the frozen raspberry cremeux disk, berry side up. Close the remaining space to the very top with mousse. Put the cake in the freezer overnight.

Since morning:

You can cover the cake with velor or icing.

The composition of the velor: melted cocoa butter and fat-soluble food coloring. To apply it, you need a "gun".

You can use the icing with white chocolate, with the addition of white and black food coloring to make a gray tint.

Chocolate decor:

Apply melted cocoa butter mixed with fat-soluble food coloring with a brush on a special thick “guitar” film, creating stripes, strokes. Then, in the same way, painted red cocoa butter with a brush, “sprinkle” the drops.

Let the cocoa butter set (the layer should be very thin, as if you had painted it with paint), then spread a thin, even layer of tempered white chocolate on top of it. Let it harden and cut out the following shapes: a circle, which is then divided into two hemispheres; then for each cake a square and a rectangle.

Square - will serve as the back wall of the dessert, so we attach it to a drop of caramel, glucose or icing (if you covered the cake with icing, then everything will hold on just fine). A rectangle in front.

Raspberry coulis for decoration:

120 g raspberry puree
16 g fine sugar
16 g invert sugar
3 g Pectin NH

If you are using frozen raspberries, thaw them first, and ideally rub them through a sieve to get rid of the seeds.

Put berry puree and invert sugar in a saucepan, heat, stirring, to 80C. Mix thoroughly the pectin with sugar and pour in a thin stream into the hot puree, continuously stirring the mixture with a whisk. Bring to a boil, simmer for 1 minute and remove from heat. Let cool to room temperature.

Fold the coolies into a cornet.

Draw a line of berry puree on top of the cake, and top it with a few fresh raspberries.

Keep the cake in the refrigerator until serving. If you plan to transport it to the guests, then it is better to fix the mousse with gelatin even with 45% milk chocolate, about 8-10 g, in this case.

Happy tea!

I continue to experiment and try interesting combinations. This time I have a combination of cherry and almonds, and Tonka gives an unusual and unforgettable trail from the taste buds.

Biscuit with marzipan and cherry

112 gr marzipan 50% mass

10 gr flour

10 gr starch

10 gr melted butter

25 gr grow oils

5 gr cherry puree

Warm the marzipan a little in the microwave, transfer it to a mixer and start beating first with a spade attachment. Gradually add half of the eggs (beat slightly with a fork).

Then, at low speed, slowly pour in two types of oil. Add cherry puree.

Sift flour and starch. Add to the marzipan mass, stir with a spatula.

Bake on convection mode 170C for 15-20 minutes. But still focus on your oven.

cherry coolie

150 gr cherry puree

30 gr sugar

6 gr pectin nh

tsp lemon juice

Heat the puree to about 40C, add sugar mixed with pectin, boil for just a minute. Remove from heat, add lemon juice, stir.

Pour into a cake frame. To freeze.

cherry meringue

60 gr protein

35 ml cherry juice

66 grams of sugar

Start whipping the protein.

Boil syrup from juice and sugar, bring it to 118C, and slowly pour into whipping proteins.

Whisk until stiff peaks.

Cherry mousse with berries

115 gr cherry puree

6 g gelatin

45 gr cherry meringue

70 gr whipped cream

1 tsp cherry kirsch or liqueur

cherry berries

Soak gelatin, then squeeze. Heat the puree and dissolve the gelatin in it, cool to 28C.

Gently combine the three masses, puree, meringue and whipped cream.

Pour the mousse over the cherry coulis, drown the cherries in it. To freeze.

Almond cream mousse with tonka beans

150 milk

150 cream

60 gr yolk

60 gr sugar

120 gr marzipan mass

150 gr whipped cream

15 gr gelatin

1 tonka bean

Finely grate, and soak overnight in milk and cream. In the morning, strain and balance the mass.

Grind the yolk with sugar. Heat milk with cream, and temper the yolks. Return the mass to the fire, stirring constantly, bring the mixture over medium heat to 82C. Add gelatin, stir.

Pour the mass onto marzipan (preheat in micro) Punch with a blender.

Cool the mixture to 28C and add whipped cream.

Glaze is made at least a day!

75 gr water

150 gr sugar

150 g glucose

100 gr condensed milk

150 gr white chocolate

12 gr gelatin

dye color as desired

Bring water, glucose and sugar to a boil. Pour over chocolate with condensed milk. Add squeezed gelatin.

Punch with a blender, strain. Cover with film in contact.

Working t glaze 33-35C.

Assembly upside down.

Almond cream mousse, cherry confit, cherry mousse, biscuit.

Pour the icing over the cake, decorate with mousse balls in velor and chocolate bars.

Enjoy your meal!