- flour - 2 Cups
- sugar - 5.5 glasses (2.5 for dough, 3 for cream)
- eggs - 15 pieces (10 for dough, 5 for cream)
- cocoa - 10 Art. spoons (7 for cream, 3 for dough)
- cognac - 1 glass
- Butter - 600 Grams
- milk - 6 items. spoons
- cherries - 2.5 cups
- chocolate - 150 grams
- a packet of vanilla sugar - 1 piece
We put the pan or bowl on the fire and beat the eggs with sugar in it until the foam is thick. Then remove the dishes from the fire and continue to beat until the mass is completely cooled. In the resulting mixture, gently add flour and cocoa. We spread the mixture into a mold, oiled and sprinkled with flour. Bake the base in the oven at medium temperature. For a cream mix cocoa with sugar, milk, eggs. We put the mixture on the fire, and continuously interfere. When the mass boils, and the sugar completely dissolves, we cool it. Butter and sugar are ground and spooned into a cooled chocolate-egg mass. The most recent fall asleep vanilla sugar. We release the cherries from the bones and fill them with cognac with sugar. Close the cherry lid and let it brew. When the base is ready, we cool it and cut it in half. From one part we take out the crumb and thoroughly rub it with the third part of the total amount of the prepared cream. Mix the resulting mixture with half the cherries, divide it in half and put it inside an empty cake. Spread on the second part of the base half of the remaining cream, cherries and cream again. Cover the cake with the second half of the cake. We wash chocolate with 2 tbsp. l. milk and pour the whole cake with this mixture, decorate it with several cherries and send it to the refrigerator for a couple of hours. Bon Appetit!
Servings: 3-4