Schwarzwälder Kirschtorte

Preparing the chocolate sponge:

1. 1Melt the butter.
2. 2Crack the eggs into a bowl.
3. 3Add the granulated sugar.
4. 4Whisk the mixture over a double boiler until it reaches 65°C.
5. 5Remove the bowl from the double boiler and whisk with a stand mixer at maximum speed.
6. 6Once the mixture has become pale, add the flour and cocoa powder and gently fold with a spatula.
7. 7Add the melted butter and fold with the spatula until you get an even mixture.
8. 8Pour the sponge batter into a buttered pan.
9. 9Bake in an oven at 180°C for 20 minutes.

Preparing the whipped cream:

1. 10In a bowl, pour in the very cold cream, the mascarpone, and the powdered sugar.
2. 11Whisk with an electric mixer.
3. 12Add a little of the morello cherry juice (about 15 g) and continue whisking until you get firm whipped cream.
4. 13Refrigerate until assembly.

Assembling the Black Forest cake:

1. 14Make chocolate shavings using a vegetable peeler and refrigerate them.
2. 15Once the sponge is baked, unmold it and let it cool on a wire rack.
3. 16Cut the sponge into 3 discs of equal thickness.
4. 17Soak the sponge layers with the morello cherry juice mixture.
5. 18Spread a layer of whipped cream on each sponge disc, then distribute the cherries.
6. 19Stack the filled sponge layers.
7. 20Cover the whole cake with the rest of the whipped cream.
8. 21Decorate the top and sides of the cake with the chocolate shavings.
9. 22Place a few cherries on top for decoration.