Trifle with Cherry Liquid Cake

1. Turn on the oven at 170 degrees Celsius.

2. In a saucepan, dilute the cocoa in water and bring the mixture to a boil over low heat. Cook, stirring occasionally, for 10 minutes, until the chocolate mixture thickens. Cool it down.

3. Sift flour and baking powder into a bowl.

4. In another bowl, beat the eggs, powdered sugar, vanilla extract and salt. Add vegetable oil and beat again until smooth. In small portions, add flour with baking powder and pour in milk at room temperature. Then add a thick mixture with cocoa and mix the dough.

5. Cover the baking dish with parchment paper and pour the dough into it. Bake the sponge cake for half an hour. Readiness to check with a toothpick. Then cool and cut into small cubes.

6. Pour 300 ml of heavy cream, milk, 1/3 servings of powdered sugar and cocoa powder into a saucepan. Mix well. Put the pan on the stove and bring the mixture to a boil over medium heat, stirring constantly.

7. In another container, beat egg yolks, 1/3 portions of powdered sugar and corn flour with a mixer until thick. Then pour in a thin stream the previously prepared mixture of cream, milk and cocoa. Return the resulting mass to the stove and cook over medium heat for about 5 minutes, until you get a thick custard chocolate cream. After that, let the cream cool down a little and put butter in it. Beat again with a mixer until fluffy. And then cover with cling film so that a crust does not form on the surface of the cream. Put the cream in the cold so that it cools down.

8. Wash and dry the cherries, pull out the bones. Put the cherries in a container, add the remaining powdered sugar and pour in the lemon juice. Leave the cherry for about half an hour to let the juice flow.

9. Prepare 12 glasses for dessert. Put pieces of chocolate sponge cake on the bottom of the glasses. Then put the cherry in the next layer. Then pour in the custard chocolate cream. Put a layer of chocolate sponge cake and cherries on top again. Put the glasses in the refrigerator for a couple of hours to soak the layers.

10. Pour the remaining heavy cream into a bowl and beat until thick. In the process, add vanilla extract.

11. Before serving the dessert, decorate it with whipped cream, whole cherry berries and chocolate, grated on a grater.

Bon appetit!