4 egg yolks
4 Tbsp sugar
3 Tbsp cake flour, sifted
3 Tbsp unsweetened cocoa, sifted
4 egg whites
2 cups pitted sour cherries
1/3 cup rum
1 batch of rococo cream
3 squares of bittersweet chocolate
2 Tbsp butter
• Soak the pitted sour cherries in rum.
• Make the cake next.
• Preheat the oven to 350F.
• Fully line a round spring form cake pan with parchment paper.
• A dab of butter will keep the paper in place.
• Beat the egg yolks and sugar for 5 minutes.
• Add the sifted cake flour and the sifted cocoa and beat to combine.
• In a separate bowl with clean beaters beat the egg whites until stiff peaks form.
• Gradually fold the egg whites into the yolk mixture.
• Transfer the batter to the prepared cake pan.
• Bake the cake in the preheated oven until the middle springs back.
• While the cake bakes, make the rococo cream.
• Remove cake from the oven and place it on a wire rack to cool.
• Gently cut along the edge and open up the springs.
• Remove the cake from the pan and place back on the wire rack to cool down completely.
• Place the cake on a platter.
• With a serrated knife cut off the upper 1/3 of the cake and place the top back on the wire rack.
• Drizzle 3-4 Tbsp from the soaking rum over both layers.
• Carefully flip over the top cake layer, placing the rum soaked top on the bottom.
• Place a baking pan under the wire rack. This will act as a catch tray.
• In a double boiler, slowly melt the bittersweet chocolate squares with 2 Tbsp of unsalted butter. Do not overheat the chocolate.
• Spread the top layer with melted chocolate and set it aside to cool down.
• Spread the bottom layer with 1/3 of the rococo cream.
• Arrange the sour cherries on the top.
• Cover the cherries with half of the remaining rococo cream.
• Place the chocolate glazed cake layer on top of the rococo cream layer.
• Spread the remaining rococo cream on the outside, leaving the bottom cake layer exposed.
• Decorate the top with rum soaked sour cherries.
• Chill the cake for half an hour and then score the top for easy slicing later.
• Chill the cake thoroughly before slicing.