CHOCOLATE CAKE "BLACK FOREST"

recipe of chocolate cake, best cakes, 
 INGREDIENTS:
For biscuit coffee:
● 7 eggs
● 1 cup sugar
● 2/3 cup of bitter cocoa
● 2/3 cup flour

For the cream:
● 1 tin (340 g) cherry jam
● 4 - 5 tablespoons cherry liqueur
● 700g cherries or cherries, pitted, you can use frozen cherries

Whipped cream:
● 750 grams of very cold cream 30% or 36%
● 2 cups sugar
● 2 spoons of gelatin

For decoration:
● 50 grams of dark chocolate, cherries or cherry with tails.

PREPARATION:
Biscuit: 1. The bottom shape for a cake with a removable hoop with a diameter of 24 cm, lined paper for baking. Boca is no grease or dust with (otherwise not grow up a biscuit). Cocoa mix with the flour and sift twice. Preheat oven to 170 ° C. Separate the yolks from the whites.
2. Proteins whip with a mixer on small speed, for 2 minutes, until they are fluffy. Gradually increasing the speed of the mixer, add a spoonful of sugar on. Increase the mixer speed to high and beat most proteins for 2-3 minutes, until the foam does not become taut and shiny. Continue beating and add the egg yolks one by one.
3. Add the flour with cocoa (preferably in three portions) and gently mix with the whipped mass, taking care not to fall whipped foam. The less foam will fall and the greater will more fluffy cake. Pour the dough into the prepared baking dish and place in preheated oven. Bake for 35-40 minutes until the stick stuck in it will not be dry when you pull it. Immediately after baking, remove cake and quickly throw it on the table. Yes, it's not a mistake. This biscuit, strange as it may sound, not fall, but only become more fluffy, airy. Cool.
4. Jam mix with liquor, and brush the cherries from the bones. Frozen cherries, if any, to thaw. Separate from the edge of the sponge wrap, place the cake upside down on the table, lined with baking paper. Remove the paper from the sponge and gently, using a sharp knife, cut the cake into three.

Whipped cream:
5. In a small saucepan, boil 0.5 cups of water, remove from heat, sprinkle in the gelatin and stir until it dissolves. Cool. Very cool whip cream with sugar on a tight foam. Whisk mixer using a cooled down but still liquid gelatin.

6. On the table lay the first sponge cake, put 2 tablespoons of jam, and the rest is divided into two parts. Grease a sponge cake half of jam, place half of the berries and cover 1/3 of the whipped cream.
7. Cover the second Korzh, repeat: jam, berries, whipped sour cream and 1/3.
8. Cover the last third biscuit, brush with 2 tablespoons of deferred jam, whipped cream and shavings of dark chocolate tiles.
9. Garnish with fresh cherries or cherries. Put in the fridge to cool down completely.