Ingredients
- 1 jar of 150 g of Amarena cherries + a few cherries for decoration
- 100 g dark chocolate chips
For the sponge cake
- 200 g eggs (4)
- 150 g caster sugar
- 80 g of T55 flour
- 50 g cornstarch
- 20 g unsweetened cocoa
For the soaking syrup
- 10 cl of water
- 100 g sugar
- 2 tablespoons of kirsch (optional)
For the chocolate mousse
- 150 g baking chocolate
- 250 g of whole liquid cream, 150 g of which must be very cold
For the whipped cream
- 400 g of very cold whole liquid cream
- 75 g icing sugar
-
the seeds of 1 vanilla pod
Preparation
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Preheat the oven to 180°C (gas mark 6).
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Prepare the sponge cake: in a bowl, beat the whole eggs and sugar for 10 minutes until they become frothy (the mixture should triple in volume). Sift the flour, cornstarch and cocoa over the previous mixture, then incorporate using
with a spatula, delicately, so as not to let the preparation fall. -
Place a 20 cm diameter circle on a baking tray covered with baking paper (if you don’t have a high circle, raise it using baking paper). Pour in the sponge cake and bake for 20 min.
Prick the center to check if cooked. Leave to cool on a rack. -
Prepare the syrup: bring the water and sugar to the boil and let thicken for 5 minutes. Add the kirsch and let cool.
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Prepare the chocolate mousse. Chop the chocolate with a knife. Bring 100 g of liquid cream to the boil. Pour it in 3 times onto the chopped chocolate, mixing with a spatula. Whip the cold liquid cream with an electric mixer. Gently incorporate the ganache into this whipped cream using a spatula. Pour into a piping bag. Keep cool.
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Unmold the sponge cake. Cut it into 3 disks in thickness. Place the first on the serving dish. Using a brush, soak it in syrup, then pipe half of the mousse, spread half of the cherries and repeat the operation with the second disk. Finish by placing the last disk. Leave to set in the fridge for 30 min.
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Whip the cream with the vanilla seeds. Once it is firm, add the icing sugar. Cover the cake with whipped cream, then sprinkle with chocolate shavings. Using a piping bag, pipe whipped cream on top. Add a few cherries for decoration. Keep cool until ready to serve.
