Drunk cherry cake without condensed milk

1. In the evening, pour the cherry brandy, leave it until the morning, then remove the stones from the cherry.

2. Separate the proteins from the yolks, whisk with sugar separately, dividing it (sugar) in half. Beat the yolks white - so that the sugar is completely dissolved, and the whites - to stable peaks.

3. Combine the whipped whites with the yolks, sift flour and cocoa powder to them, knead a smooth dough. Stir gently, slowly, using a wooden or silicone spatula.

4. We lubricate the form (18 cm in diameter) with butter, put the dough into it and send it to bake in the oven, preheated to 180 degrees, for about half an hour.

5. We leave the biscuit for 8 hours, so that with further manipulations it does not crumble (it is very convenient to cook in the evening, and then let it lie down until the morning).

6. Then, after the specified time, cut the biscuit in half, remove the crumb from each half, leaving a biscuit plate with walls of about 1-1.5 cm .

7. Beat sour cream with powdered sugar, cut the crumb into pieces.

8. In a spacious bowl, mix the crumb with sour cream, spread the soaked cherries, add finely chopped chocolate, mix everything thoroughly.

9. Fill the halves with the resulting filling and reunite the cake.

10. Melt the chocolate in a water bath, add warmed cream to it, mix the ganache with a whisk until a smooth, shiny mass.

11. We cover the cake with ganache from all sides, give it a "grab" and cover it a second time (by this time the ganache in the bowl can freeze, so to re-cover it, you need to melt it in the microwave).

12. Using a knife, we remove the chips from the chocolate (the chocolate should be at room temperature), decorate the cake with it. We put cocktail cherries in the center - it will give the cake a unique charm.

Merry gatherings and good mood to you!