Chocolate sponge cake base:
3 large whole eggs
3 large egg yolks
160 g of granulated sugar
40g of '00 flour + 30g of bitter cocoa powder + 1 sachet of baking powder
95 g of potato starch
1 sachet of vanilla (or vanilla extract)
1 pinch of salt
Caramelized Cherries and Kirsch Syrup:
800 g of large, plump cherries
80 g of sugar
100 ml of Kirsch liqueur
Filling:
700 ml of fresh liquid cream
125 g of icing sugar
Decoration:
200g dark chocolate
