Chocolate cake drunk cherry

Bake a sponge cake:

- we will break the eggs into the bowl of the mixer, we will also send the yolks there;

- pour sugar and whisk for 10 minutes until the mass becomes lush;

- sift the flour together with cocoa into the egg mixture and mix with a spatula until completely homogeneous. The dough will turn out smooth and airy;

- bake in an oven preheated to 190 degrees for 35-45 minutes, depending on the type of oven (we take a mold with a diameter of 20 cm);

- cool the biscuit on the grill.

Prepare the filling:

- put the pitted cherries in a bowl (if frozen, defrost, drain the juice);

- half evaporate the rum and pour it over the cherry;

- cut off the top of the biscuit (about 1 cm thick), then select the pulp, leaving only a biscuit bowl with walls and a bottom 1 cm thick;

- we break the chocolate into pieces, put it in a bowl with butter and melt it in a water bath (I think it is also possible in the microwave);

- mix the biscuit pulp with a chocolate-butter mixture and condensed milk, as well as with a cherry that has had time to "drink";

- fill the biscuit bowl with the resulting mass, level it and cover it with a lid.

Prepare the ganache:

- melt the butter either in the microwave or in a water bath;

- put the chocolate in a bowl and pour liquid oil (nothing needs to be stirred);

- pour cream into a separate vessel, add syrup (you can cook it yourself: 40 g of water and mix the same amount of sugar, boil it), as well as glucose invert syrup;

- warm up on the fire until a light steam appears, then immediately pour on the chocolate with butter;

- wait for 2-3 minutes, mix, whisk with a blender.

When the ganache cools down (to about 40 degrees), pour it over the cake, decorate with cherries.

What a beautiful and appetizing!

Festive mood to you and, of course, bon appetit!