-
1
Preheat the oven to 325u00b0F. Line the bottom of a 10 inch springform pan with parchment paper. Whip the egg whites with 3 tbsp cold water to stiff peaks, gradually adding 1/2 cup sugar and 1 tsp vanilla extract. Fold in the egg yolks, 1 at a time. Sift in the flour, cocoa powder, baking powder and 1/4 cup cornstarch then fold. Pour into the prepared pan and smooth out the top. Bake for 20-25 mins, until a skewer comes out clean. Allow to cool.
-
2
Remove the cake from the pan, peel away the parchment paper then cut in 1/2 horizontally by inserting a knife into the center and rotating the cake around it. Place the bottom half on a cake plate and place a cake ring around it.
-
3
Mix 1/2 cup cherry juice with 1/4 cup cornstarch until smooth. Place the remaining juice in a saucepan and bring to a boil. Pour in the cornstarch mixture, stirring constantly, and simmer for 1 min. Remove from the heat. Stir in the cherries then spread over the bottom sponge cake and allow to cool for 30 mins.
-
4
Whip 1/2 the cream and 1 tsp vanilla extract to stiff peaks. Spread over the cherries and press the other sponge cake lightly on top. Chill for 30 mins.
-
5
Whip the remaining cream and sugar to stiff peaks. Spoon 1/3 into a piping bag fitted with a large star tip. Remove the cake ring and spread the remaining cream over the top and sides of the cake. Press 2/3 of the chocolate around the edge. Pipe 12 tufts of cream around the top edge and top each with a cherry. Sprinkle the remaining chocolate over the middle of the cake. Chill until ready to serve.
-
6
Just before serving, place the jam and 1 tsp water in a saucepan, stir until smooth and bring to a boil. Drizzle over the cherries.
