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1
Line the bottom of the cake pan with the sponge cake, then brush a good amount of the cherry compote syrup over the top.
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2
Soak the powdered gelatin in water.
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3
Melt the cheese cream's chocolate in a double boiler.
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4
Make the cheese cream.
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5
Whip the heavy cream until it is thick and forms soft peaks.
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6
Put into the refrigerator.
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7
Soften the cream cheese in the microwave for a bit, then thoroughly combine with the sugar in a bowl using a whisk.
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8
If it's a bit hard to mix, use a rubber spatula to knead it, then switch back to the whisk.
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9
Once smooth, add the melted chocolate and mix well.
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10
Next, add the Kirsch and mix well.
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11
Dissolve the gelatin in a double boiler, then add it to the bowl.
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12
Quickly mix it in.
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13
Mix in the chilled heavy cream from Step 3 one half at a time until it is smooth and thick.
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14
Pour a bit of the batter on top of the sponge cake and smooth with a rubber spatula.
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15
Lightly press a layer of the cherry compote over the top.
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16
Pour the remaining cheese cream over the compote and smooth the surface with a rubber spatula.
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17
Tap the sides and the bottom of the pan to break the air bubbles for a clean surface.
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18
Place in the refrigerator as-is and let chill for at least 2 hours to set.
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19
While you wait, melt the decoration chocolate in a double boiler.
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20
Use a dough scraper to spread a thin layer of the tempered chocolate over kitchen parchment paper.
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21
Place in the refrigerator to harden, then use a knife or your hands to break it up into pieces.
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22
Return to the refrigerator until you are ready to use it.
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23
Put the heavy cream for the decoration in a pot and heat over low heat.
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24
Once warm, turn off the heat and add the sweet chocolate.
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25
Stir while melting.
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26
Don't let it boil.
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27
Transfer to a bowl, then place the bowl in ice water to cool while mixing.
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28
Once cooled, put into the refrigerator until ready to use.
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29
While mixing, be careful not to make bubbles.
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30
Once Step 9's cake has firmed up well, remove from the pan.
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31
Whisk Step 13's cream until it forms firm peaks.
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32
Use a palette knife to spread a thin layer of the cream along the sides of the cake.
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33
Attach the chocolate pieces from Step 11.
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34
Put the remaining chocolate cream into a pastry bag with a round tip and squeeze onto the top of the cake as desired.
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35
Pat the cherry compote dry and coat in nappage.
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36
Arrange on the top of the cake with the mint leaves to finish.
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37
There's a lot of cherries, so be careful when cutting.
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38
It's rather hard to cut.
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39
The plump cherries are extravagant.
