TOOLKITS

MIXING BOWL, GRADUATED PITCHER, WHISK, CAKE RING, BAKING MATT, FINE MESH SIFTER, SPONGE CAKE CUTTER, SQUEEZE BOTTLE, CHOCOLATE GRATER, SPATULA, TURNTABLE (rotating footed cake stand), GLOVE, MARISA (flexible spatula)

CHOCOLATE SPONGE CAKE

Ingredients
200 g eggs (4 eggs)
130 g sugar
15 g cocoa powder
120 g superfine flour

Method
Warm the eggs with the sugar up to 50 °C and whip them using a planetary mixer at speed 3 for 13 minutes. Sift twice the flour with the cocoa powder and blend them with the marisa. When the dough is ready, pour it in the baking rings and bake at 190 °C for 22 minutes

KIRSCH SYRUP

Ingredients
g 70 sugar
g 150 water
g 50 Kirsch

Method
Bring water and sugar to a boil. When the syrup has cooled down, stir in the kirsch.

KIRSCH CREAM

Ingredients
500 g whipped cream
20 g sugar
20 g Kirsch
10 g jelly sheets

Method
In a planetary mixer, whip the cream with sugar and Kirsch; while still whipping, add the jelly, previously softened in cold water.

Assemblage
Slice the sponge cake into three layers and soak it with the Kirsch syrup. Fill in with the cream. Continue with the second layer of sponge cake placing on it some gelées and cherries in syrup and covering it with a 1 cm layer of Kirsch cream. Cover the entire cake with Kirsch cream, then decorate with dark chocolate flakes. Trim the surface with a light layer of powdered sugar.