Sponge cake recipe:
5 medium eggs,
170 g sugar,
115 g flour,
30 g cocoa powder,
a pinch of salt,
5 g baking powder,
35 g vegetable oil,
50 g milk.
Diameter of the mold: 20 cm,
Baking temperature: 170180 degrees,
Baking time: 3540 min.
Cream:
Custard base:
120 g condensed milk (8.5%),
1 egg yolk,
20 g water.
Brew, cool to room temperature
and prepare the cream...
185 g butter (82%),
10 g cocoa,
2530 g condensed milk (8.5%),
1 dessert spoon of cognac.
Syrup:
100 g water,
80 g sugar,
1 dessert spoon of cognac.
Glaze:
100 g chocolate (70%),
100 g cream (33%),
15 g butter.
Filling:
220 g pitted cherries,
60 g sugar,
10 g cornstarch.
Cake dimensions:
diameter20 cm,
height7.5 cm,
weight1.35 kg.