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 Chocolate cake

 🍩4 eggs L

 🍩Pinch of salt

 🍩40g of sugar (A)

 🍩80g of sugar (B)

 🍩1/4 tsp vanilla

 🍩80g flour

 🍩20g cornstarch

 🍩 20 g of pure unsweetened cocoa

 🍩2 teaspoons chemical yeast


 Mix the flour with the cornstarch, cocoa and chemical yeast. Sift and reserve.

 In a clean, dry bowl, beat the egg whites with an electric mixer at medium speed with a pinch of salt and when they foam, start adding sugar B (80g) gradually. Beat until stiff and reserve.

 Separately, in another bowl, beat the egg yolks with sugar A (40g) and vanilla for about 3 minutes. Add the egg whites little by little and stir gently with a silicone spatula. Add the flour in the form of rain and stir gently.

 Divide the mixture between two 18cm molds previously greased and lined with parchment paper.

 Bake at 175ºC for about 20 minutes.

 Remove from the oven, unmold on a wire rack and let cool completely.

 Cherries for the filling

 300g cherries

 20ml Kirsch

 50g brown sugar

 Lemon rind

 cinnamon stick

 Pit the cherries, mix them with the rest of the ingredients and leave to macerate for 2 hours.

 Once that time has passed, put them in a saucepan over medium heat, boil for a few minutes, remove from heat and let cool to room temperature.

 Once the cherries have cooled, strain them and reserve the cherries on the one hand and the juice on the other to make the syrup.


 75 ml of water

 75g sugar

 The juice of the cherries

 In a saucepan, put the water with the sugar over medium heat and bring to a boil. Remove from the heat and add the juice of the cherries.

 Cream of cream

 600 g of liquid cream 35% mg.

 120 g icing sugar

 1 tsp cream stabilizer

 In a clean and dry container, beat the cream together with the icing sugar and the stabilizer until firm. Reserve in the fridge until use.

 Assembly of the cake

 Divide the cream into two equal parts. One for the filling and the other for decoration.

 Cut each sponge cake into two layers for a total of four layers.

 Put the first layer, moisten with syrup, put 1/3 of the cream for the filling and distribute 1/3 of the macerated cherries (whole or chopped to taste). Put the second layer of cake on top and repeat the previous steps until the cake is complete. Cover with the last layer and leave to cool for 30 minutes in the fridge.

 Cover the sides and the surface with the cream reserved for decoration and smooth very well.

 Decorate with fresh cherries and chocolate shavings.