Chocolate Cake with Cherry Soufflé

Directions

1. 1

   Step 1

   

   Sift the flour. Prepare a 22 cm diameter springform pan, a mixer, and a saucepan.

2. 2

   Step 2

   

   Combine the flour, sugar, baking soda, and cocoa. Mix until there are no lumps.

3. 3

   Step 3

   

   Mix 250 ml of water, vinegar, and vegetable oil. Add the liquid ingredients to the flour mixture and knead a smooth dough.

4. 4

   Step 4

   

   Preheat the oven to 180 °C. Line the pan with parchment and pour in the sponge batter. Bake the cake layer for 20–25 minutes, remove it from the pan, and let it cool on a wire rack.

5. 5

   Step 5

   

   Combine the semolina with sugar and set aside. In a saucepan, mix the cherry juice and agar-agar. Place the saucepan on the stove.

6. 6

   Step 6

   

   While continuously stirring the juice, gradually sprinkle in the semolina mixture in a thin stream. When the contents of the saucepan come to a boil, reduce the heat to low and cook the porridge for 10 minutes.

7. 7

   Step 7

   

   Place the saucepan with the mousse into a bowl or basin of ice water. Beat with a mixer until the mixture becomes light, smooth, and homogeneous, and the mixer beaters leave distinct trails.

8. 8

   Step 8

   

   Return the cooled sponge to the springform pan lined with clean parchment. Pour the cherry soufflé over the sponge. Place the blank in the refrigerator for 5 hours.

9. 9

   Step 9

   

   In a small saucepan, dissolve the cocoa powder in 100 ml of water. Place the saucepan over moderate heat. When the cocoa is completely dissolved, add the sugar, a pinch of salt, and vanillin. Bring to a boil and cook the mixture for 3 minutes.

10. 10

    Step 10

    

    Pour the resulting glaze over the cake, creating random drips. Garnish the cake with berries, chocolate slices, or shavings.