CHOCOLATE SPONGE (8″ Pan) Ingredients:
- 6 Large Eggs Separated
- 70ml vegetable/canola or Flavorless Oils
- 80g Plain/All-Purpose Flour
- 20g Dutch-Processed Cocoa Powder
- 1/4 Teaspoon of Salt
- 100ml Milk or Water
- 100g Caster Sugar
- Preheat the oven to 190C.
- Line the base of an 8″ round pan, do not grease the sides.
- Sift together flour and cocoa powder to combine and rid the lumps.
- Bring oil in a saucepan to just a simmer over low heat.
- Remove oil from heat and stir in the sifted dry ingredients, stirring until it is smoothly combined.
- Add in milk or water, stirring until combined. It will look thick and lumpy but this is normal.
- Whisk in the egg yolks until the batter becomes smooth and runny again.
- Now use the hand mixer or stand mixer to whisk egg whites on high speed (medium if on stand mixer for silkier texture) until frothy. Once you stop seeing the liquids, add in the pinch of salt.
- Continue to whisk on high speed until doubled in volume but still glossy.
- Gradually add in the sugar whilst whisking until stiff peaks. The meringue should leave a stiff beak shape pointing up when whisk is lifted.
- Whisk in 1/3 of the meringue into the yolk mix until it is evenly combined – this will lighten the mixture.
- Using the whisk or spatula if you prefer, fold in another 1/3 of the meringue. Do this by turning the bowl with every fold, and scoop batter from bottom up and over and let the batter fall back gently. Focus on parts with most amount of meringue to not over mix.
- Cut through the center once in a while. Once you do not see streaks anymore and the batter is still airy and voluminous it is perfect for baking.
- Gently pour into prepared pan and bake in a water bath (filled with boiling water) on the middle rack for 15 minutes.
- Lower the temperature to 150C for 1 hour or so until cake springs back to the touch on top.
- Remove and sit for a few minutes before running a sharp knife around the sides and inverting it from the pan to cool on a rack.
- Freeze or chill the cake just until it is slightly firm to the touch for easier slicing.
- Mark all around with serrated knife on the side, dividing the cake into 3-4 layers as you like.
- With a sawing motion, start to turn the cake following the guideline you have marked and eventually you should cut all the sides and end up through the middle of the layer.
- Place each one on a sheet of baking paper and stack on top of each other for easier handling.
MASCARPONE WHIPPED CREAM
- 830ml 3 + 1/2 Cups Thickened/Heavy Cream, Chilled
- 560g 20 Ounces of Mascarpone Cheese
- 2 Teaspoons Pure Vanilla Extract, Optional
- Whisk the chilled cream until it is just under stiff peaks. The cream should leave definite grooves or trails and just have a smooth, slightly drooped peak when the whisk is lifted.
- Use a whisk to stir or whisk the mascarpone until smooth.
- Using the whisk, stir in 1/2 of the whipped cream until evenly combined to lighten the mixture.
- Use the whisk or rubber spatula to gently fold the remaining cream in to aerate the mixture. Do this by bringing the bottom mix up to the surface and letting it gently fall back. Turn the ball with every fold and focus on parts that have the most cream, cutting through the middle once in a while.
- Whisk lightly if it doesn’t seem stiff enough after the folding, but don’t over do this.
- Keep covered and chilled until using.
FILLING & ASSEMBLAGE
- 4 Cups Cherries, Pitted
- 12 Whole Cherries For Garnish
- 3 TBSP Kirsch (Cherry Liquor)
- 1/2 Cup Cold Water
- Dark Chocolate For Garnish (70% Cacao)
- Coarsely chop the pitted cherries and toss to combine with kirsch in a bowl.
- Allow to sit for 30 minutes, stirring a couple of times.
- Drain liquid through a sieve into another bowl.
- To the liquid, add the cold water and stir to combine – this is your soaking syrup.