ШОКОЛАДНЫЙ ТОРТ С ВИШНЕЙ | ТОРТ ЧЕРНЫЙ ЛЕС 🍒

I don't post new videos on YouTube anymore, only on RUTUBE https://rutube.ru/channel/46951045 Sponge cake, 20 cm in diameter: 5 C1 eggs 200 g sugar 70 g vegetable oil 100 g milk 160 g flour 30 g cocoa (20 g regular + 10 g alkalized) 10 g baking powder 1/3 tsp baking soda Link to recipe:    • ШОКОЛАДНЫЙ шифоновый БИСКВИТ | основа для ...   I don't soak the sponge cake because it's quite moist. Cherry filling: 450 g frozen pitted cherries 120 g sugar 15 g cornstarch 2 tbsp cold water Filling cream: 0.5 l heavy cream, 33% fat 200-220 g cream cheese 80 g powdered sugar 40 g dark chocolate The cream and cheese should be cold, straight from the refrigerator. It's important not to over-whip the cream, otherwise the cream will separate! Melt the chocolate in 10-15 second bursts in the microwave to avoid overheating it, otherwise it will curdle, or melt it in a double boiler. Divide the cream into two portions: 370 g and 400 g. Cool the melted chocolate to room temperature and then stir it into the smaller portion of cream. You can also add a couple of tablespoons of cream to the warm chocolate, stir to reduce the temperature, and then stir it into the cream. The cake can be covered with chocolate icing or sprinkled with sponge cake crumbs. Cream cheese frosting: 400 g cream cheese 180 g butter (82.5% fat) 70 g powdered sugar Uncoated cake weight: 2.0 kg Attach the butterflies before serving. If the cake with butterflies is left in the box in the refrigerator, the top butterflies will lie flat, but the side butterflies will stay on properly. Glaze will help extend the life of the butterflies by applying it like a check mark along the entire length of the body. #blackforestcake #butterflycakes Yandex Zen: https://zen.yandex.ru/profile/editor/... Instagram:   / tayakimova_