- 12
- 60 mins
- 95 mins
Ingredients
- Sponge Cake:
- Unsalted butter, softened
- 2 C. all-purpose flour
- 1/2 C. unsweetened cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 6 large eggs
- 1 1/2 C. granulated sugar
- Cherry Syrup
- 1 C. sweet Marsala wine
- 1/4 C. sifted powdered sugar
- 1 1/2 C. or 2 (3 1/2 oz) jars Amarena
- cherries (with juice) or recipe below
- Filling
- 12 oz. semisweet or bittersweet
- chocolate, chopped
- 1 1/2 tsp. unflavored gelatin
- 3 T. cold water
- 10 egg yolks
- 1/2 C. granulated sugar
- 3/4 C. dry Marsala wine
- 2 C. whipping cream
- Whipped cream or vanilla ice cream
Preparation
Step 1
Sponge cake:
1. Preheat oven to 375°F.
2. Butter sides and bottom of 10-inch round cake pan using unsalted butter. Line bottom with parchment paper. Butter paper and flour pan; set aside.
3. In medium bowl stir together flour, cocoa, baking powder, and baking soda; set aside. In very large heat-proof bowl set over barely simmering water, beat 6 eggs and 1 1/2 C. sugar with an electric mixer on medium speed until mixture has warmed and most of sugar has dissolved, about 3 minutes. Continue beating on high speed until nearly doubled in volume, about 3 minutes. Carefully remove bowl from heat.
4. With rubber spatula, fold flour mixture into egg mixture. Spread batter into prepared cake pan and bake for 30 to 35 minutes or until wooden toothpick inserted into center of cake comes out clean and cake's surface springs back when lightly pressed.
5. Cool in pan on wire rack for 10 minutes. Loosen cake sides and invert onto wire rack. Cool completely.
Cherry syrup:
1. In small saucepan, stir sweet Marsala and powdered sugar together; heat over low heat until sugar dissolves. Remove from heat; add Amarena cherries and their juice; set aside.
Filling:
1. In small saucepan melt chocolate over low heat, stirring until smooth; set aside.
2. Sprinkle gelatin over 3 T. cold water in small heat-proof custard cup or glass measure. Let stand 5 minutes until softened. Place cup in another small saucepan with simmering water. (Water should come about halfway up side of cup.) Stir until gelatin dissolves. Set aside.
3. In very large heat-proof bowl, whisk 10 egg yolks, 1/2 C. sugar, and dry Marsala until smooth. Place over barely simmering water and continue whisking for about 20 minutes or until pale yellow and fluffy and instant- read thermometer inserted in mixture registers 145°F, scraping sides of bowl occasionally. (Watch temperature carefully at end to avoid lumps.) Remove from heat.
4. Add gelatin mixture into egg mixture and stir until combined. With rubber spatula, fold chocolate mixture into egg mixture. Cool about 10 minutes.
5. Meanwhile, in large bowl, beat cream with electric mixer until it forms soft peaks. With rubber spatula, fold whipped cream into chocolate mixture.
To assemble cake:
1. With long, thin, serrated knife, slice chocolate sponge cake horizontally into two even layers.
Set bottom layer, cut side up, into loosened 10-inch spring form pan. Spoon half of cherry syrup and all of cherries over bottom layer. Spread about 4 C. of chocolate filling over cherries. Place remaining cake layer, cut side down over filling in pan. Press very gently. Poke several holes in top cake layer with fork. Brush remaining syrup over top layer. Spread remaining filling over top cake layer. Cover loosely with plastic wrap and refrigerate until filling is firm, at least 4 hours or up to 24 hours.
2. To serve, remove side of spring form pan. Place cake on serving plate. Cut into wedges with thin, serrated knife. Serve with whipped cream or ice cream.
Amarena Cherry Recipe:
Amarena are wild cherries preserved in syrup. Fabbri is a popular Italian brand, but this syrup can also be made from scratch: Substitute the following for 2 jars of cherries and juice.
1. In small saucepan combine 1 1/2 C. cherry juice, 1/2 C. water, 1/4 C. granulated sugar, and 1/4 C. Kirsch. Bring to boil; reduce heat. Boil steadily, uncovered, about 1 hour or until mixture is reduced to 1/2 C. Remove from heat; cool completely. Stir in 1 1/2 C. fresh or frozen tart red cherries, thawed and drained.