Recipe Index

Ingredients

• 3 tbsp unsalted butter, melted and cooled, plus more for greasing
• 2 oz all-purpose flour, plus more for dusting
• Dutch-process cocoa powder (1/4 cup)
• 1/4 tsp kosher salt
• 6 large eggs, at room temperature
• superfine sugar (3/4 cup), for the sponge
• 1 tsp vanilla extract (for the sponge)
• sugar (1/2 cup), for the syrup
• 2 tbsp Kirsch
• heavy cream (4 cups), cold
• powdered sugar (1 cup), plus more for dusting
• 2 tsp vanilla extract (for the cream)
• 15¾ oz spirited sour cherries, drained, or a (24 oz) jar of pitted sour cherries such as Morello, drained
• 3 oz ground dark chocolate (at least 60% cacao), or chocolate cookie crumbs
• 2½ oz dark chocolate (at least 60% cacao), in a single block, for shavings
• 8 fresh sour or sweet cherries with stems, for garnish (optional)
• 8 Tbsp water, for the syrup

Method

1. Heat the oven to 350°F. Butter and flour a 9 in round cake pan and line the base with parchment. Sift the flour, cocoa and salt together twice.
2. Whisk the eggs and superfine sugar in a large bowl set over simmering water until warm and the sugar has dissolved, then beat off the heat for 5-7 minutes until pale, tripled in volume and leaving a ribbon trail. Beat in the vanilla.
3. Sift the flour mixture over the eggs in three additions, folding gently each time. Take a cupful of batter, stir it into the melted butter, then fold that back through the rest — this keeps the sponge light.
4. Pour into the pan and bake for 25-30 minutes until the sponge springs back when pressed. Cool in the pan for 10 minutes, then turn out and cool completely. Slice horizontally into 3 even layers.
5. Make the syrup: heat the sugar (3½ oz) with 8 Tbsp water until dissolved, simmer for 2 minutes, cool, and stir in the Kirsch.
6. Whip the cold cream with the powdered sugar and vanilla to firm, billowy peaks.
7. Assemble: brush the first sponge layer generously with syrup, spread over a layer of cream, and scatter with half the drained cherries and a little ground chocolate. Repeat with the second layer, then top with the third layer, more syrup and a smooth coat of cream over the top and sides.
8. Press ground chocolate or crumbs around the sides, shave curls from the block of dark chocolate over the top, and pipe or spoon rosettes of any remaining cream. Garnish with the stemmed cherries, dust lightly with powdered sugar, and chill for at least 1 hour before slicing.

Cook: 50 minutes · Total: 3 hours 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data