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- For the pan of cocoa powder:
3 uova intere
70 g of zucchero
95 g of farina 00
15 g of cocoa in powder
5 g of lievito
45 g of latte
45 g of burro fuso
- For the cream:
400 g mascarpone
450 g crème fraîche
Vanilla extract
160 g icing sugar
- Decorate:
250 g of melted chocolate
- For the filling
230 g of black cherries in syrup
- For the sponge cake, beat the eggs with the sugar.
- Then add the milk and melted butter. Sift and mix the flour, cocoa and baking powder.
- Pour the mixture into a mold (16 cm in diameter) and bake in a preheated oven at 160° for 55 minutes.
- Leave to cool completely.
- Melt 150 g of dark chocolate in a bain-marie, then gradually add the remaining 100 g.
- Pour the chocolate onto a sheet of baking paper, level well to create a thin layer, then roll up and leave to cool in the refrigerator.
- Now prepare the cream by mixing the mascarpone, icing sugar and vanilla extract in a bowl.
- Finally add the cream and mix the mixture with an electric whisk.
- Drain the cherries and set the syrup aside.
- Cut the sponge cake and divide it into 3 equal layers.
- Let’s now assemble the dessert by alternating layers of sponge cake soaked in black cherry syrup, mascarpone cream, chopped black cherries.
- Use the cream to completely cover the cake.
- Decorate with pieces of chocolate, tufts of cream and black cherries.