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Ingredients
Cocoa Sponge Cake
Baking sheet of 35cm x 25cm
1 egg + 2 egg yolks
Sugar 70g
Cocoa powder 12g
Cake flour 40g
2 egg whites
Sugar 40g
200°C (392°F) for 7 minutes
Chocolate Chantilly Cream
Dark chocolate 80g
Milk 65g
Liquid cream (38%) 150g
Assembly and decoration
Cherry in Brandy
Cherry syrup
(Please see my previous video)
Liquid cream (38%) 150g
Lorch kirschwasser 5g
Sugar 10g
Chocolate
Cocoa powder