A delicious chocolate and cherry dessert

Components:

chocolate sponge cake:
3 eggs
1/4 cup sugar
1/2 teaspoon baking powder
1/4 cup wheat flour
1/4 cup of potato flour
2 teaspoons of cocoa
cherry sauce:
1/2 glass of frozen or fresh cherries
1/2 cup cherry with cherry
25 ml cherry
1 pack of vanilla sugar
ground cardamom to taste
ginger to taste to taste
lemon juice to taste
cream :
100 g natural homogenized cheese
50 g mascarpone cheese
1-2 teaspoons of powdered sugar
lime juice
Chocolate Ganache:
100 g dark chocolate
80 ml thin cream 30-36%
Additionally:
100g dark chocolate
a glass of cherry
mint or lemon balm

Source:

We separate yolks from proteins. Proteins beat to stiff foam, then add sugar in batches, mixing at high speed. We add yolks constantly mixing. Sift flour with baking powder and cocoa. Pour into the egg mass and mix gently to combine the ingredients. Cover the bottom of the springform tin with baking paper Jan indispensable and pour the biscuit mass. Put in the oven preheated to 160 degrees and bake for 30-40 min or so-called dry stick. In a cooled biscuit, cut out a mold or edge about 8 cm, and in it a smaller circle about 6 cm.

cherry sauce:

We put cherries in the pot, add cherry and vanilla sugar, cardamom, ginger and lemon juice to taste. We reduce the amount of liquid by half. Set aside to cool.

Full recipe at the link in the source.

Video: Chocolate and Cherry Brownies. Waitrose (April 2020).

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