BLACK FOREST CAKE

Hi, Steemians,

I love chocolate so I had a hard time making up my mind!
Finally, I decided to make my husband's @irishcoffee, favourite dessert the black forest because I never made it because I was afraid of not succeeding.
Come on, let's get started.

INGREDIENTS

For the sponge cake (20 cm mould)

4 eggs
100 g all purpose flour
125 g sugar
13 g cornstarch
12 g unsweetened cocoa powder

For the syrup

100 ml water
70 g sugar
40 g Kirsch

For whipped cream

370 g whole cream
25 g icing sugar
1 vanilla bean

For finishing

80 g of morello cherries + 17 morello cherries
1 dark chocolate bar

DIRECTIONS

Part 1 The Genoise

Sift the flour, cornstarch and cocoa powder.

In a bowl, put the whole eggs and sugar. Put in the bain-marie (double boiler) and put the sabayon up. Caution, the temperature must not exceed 65°C or 150°F.
Whisk to double the volume.

Gently stir in the flour, cornstarch and cocoa together with a maryse.
Mix well.

Line your mould with butter and flour.

Pour in the mixture and bake for 20 minutes at 180°C or 350°F.
Check the doneness by inserting a knife which should come out clean.

Part 2 Punching syrup

Put the water and sugar in a small saucepan and bring to a boil.

Refrigerate until completely cool.
Stir in the kirsch.

Part 3 Whipped cream

Refrigerate the cream to keep it cool.
Put the bowl bowl and whisk in the freezer so that they are very cold.
Whip up the cream and when it starts to be consistent, add the icing sugar and vanilla.