- 3x (28×24 cm) chocolate sponge cake
- 750 g Chantilly cream
- 500 g chocolate Chantilly cream
- 350 g pitted sour cherries, morello
- soaking syrup
- dark chocolate shavings
- spiral of dark chocolate
- maraschino cherry
Sponge cake ingredients ( for 2 28×36 cm sheet pans):
- 280 g egg yolks (18 egg yolks)
- 250 g egg whites (7-8)
- 260 g sugar (200 g + 60 g)
- 50 g flour
- 50 g cornstarch
- 50 g cocoa
- 100 g butter
Beat yolks with 200 g of sugar until the mixture becomes significantly lighter in colour.
Whisk egg whites , fold in the remaining 60 g of sugar to stiffen.
Sift together the flour, cornstarch and cocoa powder. Melt the butter.
Add a part of egg whites into egg yolk mixture, as well as the flour mixture.
Gently fold in all the egg whites and the butter.
Chantilly cream ingredients:
- 750 g heavy cream ( cream min 35%)
- 120 g icing sugar
Chill the cream, bowl and beaters in the freezer before starting.
Whisk the cream until soft peaks begin to form, add vanilla and icing sugar.
- 1/2 cup sour cherry juice
- 2 tablespoons kirsch
- 425g heavy cream
- 75 g chocolate 53%
- 1 Tbs sugar
Decorate with a maraschino cherry and a dark chocolate spiral.