Cherry and Cheesecake Chocolate 'Kartoshka' Truffles

Whip the eggs with the sugar until light and fluffy, then stream in the vegetable oil.

Fold in the sifted flour and cocoa powder with a spatula to make the batter.

Pour into a 14 cm ring mold and bake at 175°C for about 30 minutes.

Let the sponge cool completely, then chill in the refrigerator for 5 hours.

Process the sponge into fine crumbs.

Heat 210 g of cream and pour it over the dark chocolate.

Blend the ganache with an immersion blender and let it set in the fridge for 8 hours.

Whisk the pectin and sugar mixture into the cold cherry puree.

Fold in the frozen cherry pieces and simmer for one minute.

Pour the cherry filling into 3.8 cm hemisphere molds, chill, and freeze.

Combine the cream cheese, 20 g of cream, 18 g of sugar, and the egg, mixing on low speed until smooth.

Pipe the cheesecake mixture into 3.8 cm hemisphere molds and bake at 130°C for about 30 minutes.

Chill the baked cheesecake, top with the frozen cherry filling, and freeze.

Mix the sponge crumbs with the ganache and portion into 45-50 g balls.

Press the frozen center into each portion and roll into a smooth sphere.

Freeze the assembled truffles.

Melt the cocoa butter and milk chocolate together.

Blend the glaze with an immersion blender until completely combined.