Drunk cherry classic cake for the New Year

1. Sponge cake (for a form of 18-20 cm).

Divide the eggs into whites and yolks. Whisk the proteins with sugar until stable peaks. Beat the yolks white. Combine flour with cocoa and sift. Mix the flour mixture into the yolks. Gently mix the proteins in a circular motion. You should get a fairly fluffy dough.

Pour the dough into a parchment-lined form (18-20 cm), send it to a preheated 180 degree oven for 30 minutes. During baking, do not open the door in any case, otherwise the biscuit will settle.

Cool the finished biscuit, remove from the mold, wrap in plastic wrap and leave at room temperature overnight.

The next day, cut the biscuit lengthwise into two equal cakes. Remove from each half
crumb, leaving a little on the walls. Tear the crumb into small pieces.

2. Cream.

Defrost the cherry, peel the seeds, pour brandy and leave for 3 hours.
Chop the chocolate. Whisk cream (33-35%) with powdered sugar into a strong foam. In the whipped cream, put the cherries (without brandy) in the resulting cream, cherries, crumb and chocolate.

3. Fill each half of the cake with the resulting mixture and combine with each other.

4. Ganache. Combine cream with broken into pieces with chocolate and melt in a water bath until a smooth and homogeneous mass is obtained. You can simply pour boiling cream over the chocolate and stir until the chocolate melts and the mass becomes homogeneous.

Cool the ganache slightly and pour half on the cake. Use a spatula to gently spread the ganache over the entire surface and sides of the cake. When the first layer of ganache grabs a little and freezes, apply the second part of the ganache (if it freezes, heat it in the microwave or in a water bath).

Put the cake in the refrigerator for 2-3 hours for impregnation. Before serving, decorate the cake with cocktail cherries.