For the cocoa sponge cake:
3 whole eggs
70 g of sugar
95 g of 00 flour
15 g of cocoa powder
5 g of yeast
45 g of milk
45 g of melted butter
For the cream:
400 g of mascarpone
450 g of crème fraîche
Vanilla extract
160 g of icing sugar
Decorate:
250 g of dark 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.

Preparation: