You will need
    • For this dough
    • 90 grams of butter
    • 30 grams of sugar
    • 120 grams of flour
    • 30 grams of cocoa powder
    • 1 yolk from large chicken eggs
    • Salt
    • 1.5 tablespoons Kirsch
    • Biscuit
    • 170 grams dark chocolate
    • 200 grams almond flour
    • 240 grams of sugar
    • 30 grams of cocoa powder
    • 8 eggs
    • 3 egg whites
    • Salt
    • For the cream
    • 750 ml heavy cream
    • 75 grams vanilla sugar
    • 75 ml Kirsch
    • 600 grams cherries, pitted
    • 300 grams of cherry juice
    • 100 grams of powdered sugar
    • 100 ml Kirsch
    • 1 stick cinnamon
    • Ganache
    • 150 grams heavy cream
    • 175 grams of dark chocolate
    • For decoration
    • Cocktail cherries
    • chocolate chips
    • whipped cream
To biscuitbaseball chocolate in a water bath. While the chocolate cools, mix the almond flour with cocoa powder. Yolks with sugar and pinch of salt beat with a mixer until then, until they turn white, pour in the melted chocolate and mix well. Proteins with sugar beat until stiff peaks and gently vimosewa, add to the yolks. A mixture of flour and cocoa sift and gently mix with the liquid component.The oven heated to 180 degrees. Biscuit dough to spread in shape with a diameter of 26 inches, pre lined with baking paper and greased with butter. Bake for about 40 minutes. Allow to cool without removing from the mold and flip on the grill.To give the cake to "ripen" for 10-12 hours.
Sand testosteone oil to get it and give it warm to soften. Beat the butter with sugar, add the egg yolks and Kirsch. Flour mixed with cocoa and knead the dough. Roll out dough in a circle with a diameter of 26 centimeters. Bake in a preheated oven at 180 degrees for about 15 minutes. Cool.
To machinesdirect cherry juice with vanilla sugar and cinnamon. Drain and allow to cool. In a small amount of juice to stir starch. Return the juice to the heat and, stirring constantly, a thin stream, enter the diluted starch. Wait for the moment when the starch thickens, and then gently add the cherries. Turn off the heat and pour in the Kirsch. Allow to cool and infuse.Pre-chilled cream beat with powdered sugar. Add the Kirsch. If you doubt your ability to whip the cream or in the cream, add a packet of thickener.
To hanasatomachi grated chocolate.
Heat the cream and stirring constantly add the chocolate chips. Wait until it melts and remove the ganache from the heat. A little to cool it down and place in pastry bag.
The collection and decoration of the cake.Sponge cake cut into three Korzh. On a sand Foundation apply a little of the cherry filling, without cherries. Put the first sponge cake and soak it with cherry juice, mixed with Kirsch. Apply on the whole the cake with chocolate ganache. Put whipped cream in a pastry syringe or bag. Apply the cream on the diameter of the cakeand, in two layers in width. Skip half an inch again and draw a circle of cream in a single layer. Skip to three centimeters and throughout the remainder of the surface draw a circle of whipped cream. Now to fill in the gaps cherry filling. We should get something like targets with circles of whipped cream and cherry filling. Cover with the next sponge cake, soak it, cover it with ganache, and repeat the "picture" of the whipped cream and cherry filling. Cover with the last cake layer, soak it and cover the whole cake with whipped cream.Mentally divide the cake into 12 pieces and on each piece, on the edge, in order to plant roses" from whipped cream using a pastry syringe or bag. Each "rose" crown cherry. Decorate cake with chocolate shavings. The chips can be done with an ordinary peelers. Cool the cake for at least 2 hours and serve.