Шоколадно-Вишневый Торт "Пряная Вишня" на Сметанном Креме | Без Масла | Chocolate-Cherry Cake

Chocolate Cherry Cake "Spicy Cherry," based on a recipe by Polina Filimonova. It features airy, sponge-like chocolate layers soaked in cherry syrup with spicy cinnamon notes, a sour cream-chocolate cream, and cherries inside. The cake is moderately sweet, with a rich chocolate flavor! Free "Home Pastry Chef" master class: http://homepastry.ru/?utm_source=yout... Polina's YouTube channel:    / paulinecooking   Recipe for a 20-22 cm diameter pan 1 cup = 250 ml volume Chocolate Sponge Cake: 6 eggs (category 1) 90 g (2/3 cup) flour 150 g (2/3 cup) sugar 30 g (1/4 cup) cocoa powder 1 tsp. Cinnamon (optional) Pinch of salt Cherry Syrup: 150 g frozen pitted cherries 100 ml water (almost half a cup) 200 g sugar (almost a full cup) Pinch of cinnamon (optional) ½ tsp vanilla extract (optional) (or replace some of the sugar with vanilla sugar) Chocolate Cream: 250 g dark chocolate 40-50% cocoa 500 g sour cream 20-25% (room temperature) Sugar or powdered sugar to taste, if needed Glaze: 50 g chocolate (I used dark chocolate 40% cocoa Alpenhold) 30 ml (2 tbsp) milk 10 g (1 tsp) butter 1) Sponge Cake: Preheat oven to 180 degrees Celsius. Combine flour, cocoa, and cinnamon. Separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat until soft peaks form, starting on the lowest speed and gradually increasing to medium (medium-high). Gradually add sugar in several additions and beat until the batter is thick and fluffy, leaving a trail. Using a fork or mixer, beat the yolks and add them to the egg whites. Gently fold them in with a spatula. Sift the dry ingredients in several stages and gently fold them in with a spatula until smooth, but not too long to maintain the volume of the batter. Line the bottom of a baking pan with parchment paper or foil, lightly grease the bottom (only the bottom), pour in the batter, and bake for 25-30 minutes, until a toothpick inserted into the pan comes out clean. I baked for 30 minutes in a 22 cm pan. The resulting cake was 4.5-5 cm high. Let it cool completely, then remove it from the pan. Wrap the cooled sponge cake in plastic wrap and refrigerate for several hours or overnight. It can easily stay in the refrigerator for up to a week. 2) Soaking: Place the frozen cherries, water, and sugar in a small saucepan. Place over medium heat, stirring until the sugar dissolves. The recipe doesn't call for boiling, but I simmered for 2 minutes. You can add a pinch of cinnamon and vanilla if desired. Cool completely and strain. 3) Cream: Melt the chocolate in a large bowl over a double boiler (be careful not to get any water in the chocolate, otherwise it will start to clump). Gradually add the sour cream to the hot chocolate in three additions, stirring well each time. The chocolate will begin to cool and thicken. If necessary, add sugar or powdered sugar to the cream. The thickness of the cream will depend on the fat content of the sour cream and the quality of the chocolate. Transfer to a pastry bag or a zip-top bag and refrigerate until assembling the cake. 4) Glaze: Chop the chocolate into pieces, heat the milk and butter until hot, pour in the chocolate (but not all the milk at once), and stir. Add hot milk until the glaze reaches the desired consistency, so it's not too runny but still pourable. Use immediately. Baker Store: https://bakerstore.ru/?tracking=Shpilko 5% discount with coupon: Shpilko Pastry set. Bags: https://bakerstore.ru/meshki-nasadki-... Rotating stand: https://bakerstore.ru/podstavki-dlya-... I'm on VKontakte: https://vk.com/tanyashpilko I'm on Instagram:   / tanyashpilko   Advertising and collaboration: [email protected] Recipe: 20-22 cm / 8" cake 1 cup = 250 ml Chocolate Sponge Cake: 6 medium eggs, room t 90 g (2/3 cup) all-purpose flour 150 g (2/3 cup) sugar 30 g (1/4 cup) unsweetened cocoa powder 1 tsp cinnamon (optional) pinch of salt Cherry Syrup: 150 g pitted cherries (frozen) 100 ml water (almost ½ cup) 200 g sugar (almost 1 cup) pinch of cinnamon (optional) ½ tsp vanilla extract Chocolate Frosting: 250 g semisweet chocolate 500 g sour cream (20-25% fat), room t powdered sugar optional, if needed Chocolate Glaze: 50 g semisweet chocolate 30 ml (2 tbsp) milk 10 g (1 tsp) butter