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Gather the cake ingredients. The Spruce Eats/Bahareh Niati. Position a rack in the upper and lower parts of the oven and heat to 350 F. Grease 2 (9-inch round) cake pans and line the bottoms with circles of parchment paper. Spray the parchment generously with cooking spray. The Spruce Eats/Bahareh Niati.
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Sieve flour, cocoa, baking powder, baking soda and salt together. In a large bowl beat oil and powdered sugar until pale. Add 1 egg at a time and beat well. Add fresh cream and beat. Add in flour cocoa mixture and fold thoroughly. If the mixture is thick, add milk and fold well.
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Preheat the oven to 350°F. Line a 9x2 inch round cake pan with parchment paper. Spray the center only of the paper. Set aside. Melt the chocolate over a double boiler or in the microwave at half power. Set aside. Beat the butter and sugar on #1 on the mixer until well combined. Scrape down and add 2 eggs, beat well.
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Chocolate biscuit - 220 gms; Milk - 1 cup; Eno Fruit Salt - 1 sachet; Whipp cream - 1/2 cup; Sugar Powder - 2 tbsp; Chocolate for garnish; Cherries for garnish
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Add kirschwasser and mix. 3.5 tablespoon Cherry syrup from the jar/can, 1.5 tablespoon Water, 0.2 oz Granulated sugar, 1 tablespoon Kirschwasser. Apply the syrup all over the sponge and set up the sponge in the cake ring: 1. Apply cake syrup on the ladyfingers and arrange them along the side of the ring.
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Measure out 80 ml of the juice and mix the cornstarch with 2 tablespoons of the juice. Boil the remaining juice with 1 tablespoon of powdered sugar. Stir in the mixed starch, add cherries. Allow cooling. After that, cut the cake layer twice horizontally with a large sharp knife or a twine taken crosswise.
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Method. Heat a non-stick pan, add cherries, sugar and lemon juice and bring to the gentle simmer and cook for five to ten minutes. Set aside to cool for at least ten minutes. Trim a thin layer from the top of dark chocolate sponge with a serrated knife and then cut in to a rectangular shape.
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Instructions for the filling: To make the filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch, and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in vanilla/almond extract.
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47g/ 1/5 cup caster/superfine sugar. 23g/ 5 tsp caster/superfine sugar. pinch of fine sea salt. Let your sponges cool completely on a wire rack before assembling the cake. Kirsch cherry filling and soaking syrup - buy a big jar or can of sour cherries of about 680g/24oz (350g/12.3oz drained).
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For best results, freeze the mixing bowl and whisk attachment 15 minutes prior to using. Beat heavy cream with whisk attachment on high speed until soft peaks form, then add powdered sugar and remaining 1 tablespoon kirsch and beat on high until stiff and spreadable, 1 to 2 minutes. Refrigerate until ready to use.
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STEP #1: MAKE THE PASTRY BATTER. Preheat the oven to 350°F. Grease a 9.5 x 5-inch baking pan, line it with parchment paper, grease the parchment paper, and set it aside. Sift together the dry ingredients - flour, cocoa powder, cornstarch, baking soda, and salt in a large mixing bowl. Set it aside.
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Add egg, milk, melted butter, sugar, chocolate essence into another bowl. Mix it well with a hand blender. 3. Now add liquid egg-milk mixture to dry ingredients. Mix it well. Grease the baking pan with butter and pour the cake batter into the baking mould. 4. Bake it in a pre-heated oven at 170 C for 30 minutes.
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Step 9. Pour the cake batter into the prepared pan and bake cake in the preheated oven for 30-35 minutes. Check the cake's doneness with a toothpick or a cake tester: it is ready once it comes out clean from the sponge. Step 10. Remove the sponge cake from the oven, and let it cool in the pan for 5-10 minutes.
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Moisten each layer of cake with sugar water or cherry liqueur if desired. Pipe a circle of frosting on the out edge of each layer. Scoop a generous amount of cherry filling and spread evenly. Spread some frosting on the top with an offset spatula to cover the filling. Repeat this process with the other two layers.
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Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
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Separate the eggs. In a bowl, using an electric whisk, beat the egg yolks and sugar until the mixture whitens. In the bowl of a stand mixer, beat the egg whites until stiff with a pinch of salt. Add a quarter of the egg whites to the sugar and yolk mixture, and a tablespoon of water. Beat for 5 minutes.
