**CHOCOLATE SPONGE CAKE**
4 Egg yolks
3 1/2 oz Sugar
1 Lemon rind
2 1/2 oz All-purpose flour
1 oz Cocoa powder
1 1/2 oz Melted butter
4 Egg whites
**SOUR CHERRY FILLING**
1 lb Sour cherries; pitless
-(saving 12
; cherries for
; garnish)
8 3/4 oz Sugar
3 tb Corn starch; or arrow root
**FOR GARNISH**
1 qt Heavy cream
1 1/2 oz Sugar
1/2 Vanilla bean; split and
-seeded,
; or
1/2 ts Vanilla extract
5 oz Chocolate shavings
4 oz Kirsch
2 oz Simple syrup; 1/2 c. each
-sugar
; and water brought
; to a boil
Preparation of Sponge Cake:
1. Preheat oven to 400 degrees F.
2. Whisk egg yolk, half of sugar and lemon rind over a double boiler
until thick, pale and foamy. Remove heat and continue to whisk until
it cools down completely. Whisk the egg white with remaining sugar to
firm peaks. Mix flour and cocoa powder, and fold into whites.
3. Carefully mix the whites mixture with the egg yolk-butter-sugar
mixture. Finally, add melted butter.
4. Pour this batter into a buttered 12″ round cake pan. Bake at 400
degrees F for 20 min.
Filling
1. From the sour cherries, save one cup of juice and mix with the
cornstarch. Bring the cherries and sugar to a boil and bind with the
cornstarch. Let cool.
2. Assembly and Garnishing: Cut the sponge cake into 3 even layers.
Whip heavy cream, sugar and vanilla until stiff. Mix together Kirsch
and simple syrup. Prepare one layer of sponge by macerating with the
syrup mix. Spread one half of the cherries a nd even out with whipped
cream. Place second layer on top and repeat same procedure. Finish
with the third layer of sponge and garnish with whipped cream,
cherries, and chocolate shavings.
3. Chill for at least two hours before slicing.
Yields
1 servings