Preheat the oven to 180 °C, line the base of a 26 cm springform tin with paper and grease the ring with 5 g butter. Melt 40 g butter and let it cool to lukewarm.

Ingredients

• 300 gEgg, whole, raw, fresh
• 180 gSugars, granulated
• 100 gWheat flour, white, all-purpose, unenriched
• 50 gCornstarch
• 30 gCocoa, dry powder, unsweetened
• 40 gButter, without salt
• 5 gButter, without salt editorial addition
• 700 gCherries, sour, red, canned, light syrup pack, solids and liquids
• 30 gSugars, granulated
• 30 gCornstarch
• 20 gSugars, granulated
• 40 gBeverages, water, tap, drinking
• 60 gAlcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof
• 800 gCream, fluid, heavy whipping
• 60 gSugars, powdered
• 20 gAlcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof
• 80 gCandies, semisweet chocolate

Method

1. Preheat the oven to 180 °C, line the base of a 26 cm springform tin with paper and grease the ring with 5 g butter. Melt 40 g butter and let it cool to lukewarm.
2. Whisk 6 eggs with 180 g sugar for 10 minutes to a thick, pale foam. Sift over 100 g flour, 50 g cornflour and 30 g cocoa, fold in gently and finally fold in the melted butter.
3. Pour into the tin and bake for 30 minutes at 180 °C.
4. Turn out the sponge, leave to cool for 60 minutes and cut into 3 layers.
5. Meanwhile drain the cherries (700 g including juice). Bring the juice to the boil with 30 g sugar, thicken with 30 g cornflour mixed with a little cold juice, boil for 1 minute and stir in the cherries. Set 16 cherries aside for decoration and leave the rest to cool.
6. Syrup: dissolve 20 g sugar in 40 g hot water, leave to cool and stir in 60 g kirsch.
7. Whip 800 g cold cream with 60 g icing sugar until stiff and finally stir in 20 g kirsch.
8. Drizzle the bottom layer with a third of the syrup, spread with a quarter of the cream and top with the cherries. Cover with the second layer, drizzle, spread with a quarter of the cream, cover with the third layer and drizzle with the rest of the syrup. Coat the top and sides with the remaining cream, pipe 16 rosettes and decorate with the reserved cherries and 80 g grated chocolate shavings.
9. Chill for 60 minutes to set and cut into 16 slices.