Ingredients:

– For the cocoa sponge cake:

3 whole eggs

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70 g sugar

95 g 00 flour

15 g cocoa powder

5 g yeast

45 g milk

45 g melted butter

– For the cream:

400 g mascarpone cheese

450 g crème fraîche

Vanilla extract

160 g powdered sugar

–Decorate:

250 g dark chocolate

– To be filled

230 g sour cherries in syrup

Preparation:

1. For the sponge cake, beat the eggs with the sugar.

2. Then add the milk and melted butter. Sift and mix the flour, cocoa and baking powder as well.

3. Pour the mixture into a mold (16 cm in diameter) and bake in a preheated oven at 160 degrees for 55 minutes.

4. Allow to cool completely.

5. Melt 150 g of dark chocolate in a bain-marie, then gradually add the remaining 100 g.

6. Pour the chocolate onto a sheet of parchment paper, level well to create a thin layer, then roll up and leave to cool in the fridge.

7. Now prepare the cream by mixing the mascarpone, icing sugar and vanilla extract in a bowl.

8. Finally, add the cream and mix the mixture with an electric whisk.

9. Drain the sour cherries and set the syrup aside.

10. Cut the sponge cake and divide it into 3 equal layers.

11. Now assemble the cake by alternating layers of sponge cake soaked in sour cherry syrup, mascarpone cream, chopped sour cherries.

12. Use the cream to completely coat the cake.

13. Garnish with chocolate chips, tufts of cream and sour cherries.