Ingredients
Unsalted butter
Dutch-process cocoa powder : 1/3 cup
Eggs : 8
Cake flour : 3/4 cup
Salt : 1/4 teaspoon
Almond flour : 1/2 cup
Granulated sugar : 11/3 cups
Pure vanilla extract : 2 teaspoon
Sugar confectioners : 1/2 cup
Cornstarch : 1 tablespoon
Cold cold cream : 3 cups
Pure vanilla extract : 1 teaspoon
Cherries simple syrup, such as Morello, lightened and chopped, and 2 teaspoon syrup from a 24-ounce jar) : 2 cups
kirsch (cherry brandy; optional) : 1 to 2 tablespoons
Granulated sugar : 2 tablespoons
Pure almond extract : 1/2 teaspoon
Peeled, creamy chocolate
Step1
Make the cake: Preheat the oven to 350 degrees F. wrap the buttocks with parchment paper. Lubricate the parchment and pour the buttocks and sides of the pan with cocoa powder, removing excess.
Step2
Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand for 5 minutes (warming the eggs will help them beat better). Sift cocoa powder, cake flour and salt into a medium bowl, then whisk almond flour; set aside.
Step3
Remove the eggs from the water and cover with a large bowl. Add the granulated sugar and beat with a mixer at low speed to mix. Increase the speed to medium and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall to the beaters on the ribbon when raised.
Step4
Sprinkle one-third of the flour mixture over the egg mixture and whisk gently with a whisk until combined. Repeat with the remaining flour mixture in two batches, add the vanilla for the final addition. Divide the dough evenly between prepared pans. Bake until the cakes come off the sides of the pan and the toothpick placed between the centers comes out clean, about 25 minutes.
Step5
Quickly run a small offset spatula at the edges to loosen it. Allow the cakes to cool for 5 minutes in the pan, then remove from the pan, skin-side down, and allow to cool completely.
Step6
Meanwhile, make the whipped cream: Grease the confectioners sugar and cornstarch in a small pan (cornstarch will help stabilize the whipped cream). Gradually add 3/4 heavy cream, fold in, until paste forms. Bring to a boil over high heat, stirring, until simmering and simmering, for about 1 minute. Transfer to a bowl, place the wrap in plastic directly on top and place in the fridge until completely cooled, about 30 minutes.
Step7
Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to boil in a small pan, stirring, until the sugar has dissolved, 1 to 2 minutes. Add the almond extract and transfer to a bowl. Refrigerate for 30 minutes.
Step8
Finish the whipped cream: Beat the remaining 2 1/4 cups of cold cold cream and vanilla in a large bowl with a mixer at medium speed until soft peaks, about one minute. With a running mixer, add the cooked cream mixture and beat until stiff peaks, 1 to 2 minutes.
Step9
Remove the cherries and store the syrup. Remove skin from cakes. Cut a thin layer from the top of each cake with a long perforated knife. Place one sliced cake on top of the cake or serving plate and brush with half of the reserved syrup. Spread about 1 cup of whipped cream on a small surface, then top with all but 1/4 cup cherries. Spread 1 cup sprinkled over cherry thin layer. Top with remaining cake and brush with remaining syrup. Spread 1 1/2 cups whipped cream on top and sides of cake over a small area (some crumbs are fine). Refrigerate for 30 minutes.
Step10
Spread the whipped cream on the top and sides of the cake. Refrigerate for 30 minutes. Sprinkle peeled chocolate on top of cake and press on sides; top with reserved cherries. Refrigerate overnight; the cake will soak in the syrup.
Comments