INGREDIENTS
For the base:
150 g of dark chocolate
140 g (1/2 cup) butter
6 eggs
160 g (3/4 cup) sugar
120 g (1 cup) flour
8 g (1/2 tablespoon) baking powder

To brush:
270 g (1 cup) cherry syrup
40 g (1/4 cup) water

For the filling and covering:
1 liter (4 1/4 cups) whipped cream
110 g (1/2 cup) sugar

For decoration:
Cherries in syrup
dark chocolate

METHOD

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see the continuation on the next pageMix the dark chocolate and butter and transfer to the microwave for 2 minutes. Stir well to combine, then leave to cool.
Separate the yolks and whites. Beat the egg yolks with the sugar until you obtain a cream. Then add the butter and chocolate mixture and mix.
Incorporate, sift the flour and yeast and mix with a spatula.
Whip the egg whites until stiff and add them little by little, mixing gently.
Pour the mixture into the cake tin (22 cm – size of the cake tin), transfer to the oven and cook at 180°C for 40 minutes. Let it cool completely.
Pour the whipped cream into the bowl, add the sugar and whip the cream with an electric whisk.
Pour the cherry syrup and water into a small bowl and mix.
Using a serrated knife, cut the chocolate base into 3 discs of equal thickness and place the first on the serving plate and brush with the prepared syrup.
Start adding the whipped cream on top, add a few cherries on top and cover with another chocolate disc. Repeat the operation with the cream and cherries and finally close with the third disc.
Also brush the upper surface and press lightly to level the inside of the layers. Cover the cake with a layer of cream.
Decorate the edges with chopped chocolate, making it adhere to the cream.
Decorate the surface with tufts of cream, black cherries and chopped chocolate.

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