Lean chocolate cake with cherries: the best way to make it

Here is a recipe for a lean chocolate cake with cherries. Incredibly delicate, airy mousse, cherry marmalade and chocolate sponge cake will not leave anyone indifferent.

Lisa Glinska shared the recipe for this cake. On Instagram, she explained in detail how to prepare each component of the cake to create a culinary masterpiece.

Ingredients for sponge cake:

• Flour - 100 gr
• Cocoa powder - 15 gr
• Baking powder - 5 gr
• Salt - 1 g
• Sugar - 90 gr
• Water - 150 ml
• Oil - 40 ml

Ingredients for cherry mousse:

• Cherry juice - 250 ml
• Sugar - 50 gr
• Semolina - 15 gr

Ingredients for the syrup:

• Water - 80 ml
• Sugar - 50 g
• Agar agar - 4 g

Ingredients for cherry marmalade:

• Fresh or frozen cherries - 250 g
• Corn starch - 15 g
• Sugar - 50 g

The way of preparation:

1. Mix the dry ingredients in a bowl: flour, sugar, cocoa powder, salt and baking powder.

2. Add water at room temperature and refined vegetable oil. Mix thoroughly to avoid lumps. The dough is ready.

3. Take a 22 cm mold, if it is a metal ring, you need to make the bottom of the mold from foil.

4. Pour the batter and put the sponge cake in a preheated 175-degree oven with convection for 22-25 minutes. Check for doneness with a wooden skewer or toothpick.

5. Take out the sponge cake and leave it at room temperature to cool.

6. After cooling, put the sponge cake in the freezer for two hours.

7. Prepare the cherry mousse. Pour the cherry juice into a saucepan. Add sugar and semolina. Mix with a whisk.

8. Put it on the stove and bring it to a boil with constant stirring, let it simmer for 30-40 seconds and remove it from the stove. Leave the cherry semolina to cool.

9. Pour into a mixer bowl and beat for 10-15 minutes. The mass should increase in volume and lighten.

10. Prepare the syrup. Pour sugar, agar agar, and water into a saucepan. Stir with a whisk.

11. Put the saucepan on the stove and bring to a boil with constant stirring, the syrup should boil for 1-1.5 minutes at medium temperature.

12. Remove the saucepan from the stove and add the syrup to the cherry mixture. Whisk for 10-15 seconds, stop the process, and while the mousse is still warm, pour it onto the sponge cake. Smooth it out.

13. Put the sponge cake with the mousse in the refrigerator for 1.5-2 hours to stabilize the mousse.

14. Take the sponge cake out of the freezer and remove the foil. Remove the mold and wash it, we will need it again.

15. Put the sponge cake on a presentation plate and place the mold on top.

16. Prepare the cherry marmalade. Put the cherries in a saucepan, add sugar and cornstarch. Stir to combine.

17. Put the saucepan on the stove and brew the starch with constant stirring. Bring the mass to a boil and leave it to boil for another 30-40 seconds and remove from the stove.

18. Take the cake out of the fridge and spread the hot cherry marmalade on top.

19. Put our cake in the fridge for another 20-30 minutes to let the cherry filling cool down, and then remove the mold.