Biscuit:
Flour - 130 g
Baking powder - 15 g
Sugar - 150 g
High-quality cocoa powder (ideally vocalized) - 60 g
Eggs - 2 pieces
Vegetable oil - 130 g
Milk 2.5-3.5% - 120 g
Boiling water - 125 g
Cherry - 50 g
Cherry filling:
Frozen cherries - 200 g
Sugar - 30 g
Corn starch - 2 chl
Water - 1 tbsp
Chocolate ganache:
Cream 33-34%-120g
Milk chocolate not less than 33% - 150g
Cream cheese:
Cottage cheese - 300g
Cream - 50g
Powdered sugar - 50g
For the biscuit, mix everything in one bowl except boiling water until smooth. Then add boiling water and mix until smooth. Add the cherries and pour into the mold. The dough is thin, do not be afraid. I have a shape with a diameter of 14 cm, it is advisable to take the same and high. Bake at 160 degrees mode: "top-bottom" without convection, about 1.5 hours, you may need more, focus on a dry toothpick. It is necessary to allow the biscuit to stabilize in the refrigerator for 4-6 hours and only then remove it from the ring.
Cherries:
Warm up the cherries and Sugar, boil for a couple of minutes. Mix the starch and water and immediately pour into the cherries, but you must immediately stir without stopping until thickened.
Thickened- remove from the heat and transfer to a bowl, cover with a film directly into contact and put away in the cold.
Ganache:
Heat the cream to steam (80 degrees), do not boil! And pour it over the chocolate. Let stand for 1 minute and punch with an immersion blender or intensively stir with a spatula until smooth. Pour into a wide container, so it stabilizes faster and covers the contact with a film. The cream will become dense after 10-12 hours in the cold.
Cream cheese:
Beat everything at low speeds of the mixer until smooth.
We cut a biscuit into 3 parts 2 cm high, put a ring of cream cheese, then ganache and cherry filling in the ganache. Top with cream cheese, sponge cake and so on twice. Wrap the cake in plastic wrap and put it in the refrigerator to stabilize for 6 hours.
You can decorate with the remains of ganache and cherry filling.
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