Chocolate cream and sour cherry jam cake

Ingredients

For the cake

• 6 eggs
• 1 pinch of salt
• 300 g sugar
• 120 ml oil
• 280 g plain flour
• 1 packet (10 g) baking powder
• 2 tablespoons cocoa
• 180 ml water

For the syrup

• 400 ml water
• 3-4 tablespoons sugar
• 1 teaspoon rum extract

For the cream

• 120 g dark chocolate
• 400 ml whipping cream
• 1 teaspoon rum extract
• 300 g sour cherry jam

For the glaze

• 100 g dark chocolate
• 50 ml whipping cream

Preparation

1. Bring 180 ml of water to a boil, about 3 minutes. Pour it over 2 tablespoons of cocoa and whisk well; leave the mixture to cool. 2. Beat the egg whites with 1 pinch of salt. When they start to stiffen, gradually add 150 g of sugar and beat until you have a stiff, glossy meringue. 3. Beat the egg yolks with the remaining 150 g of sugar. Stir in 120 ml of oil and the cooled cocoa mixture, one at a time, then add the flour mixed with the baking powder. Fold in the egg whites in 3-4 additions, gently mixing from the bottom up. 4. Pour the mixture into a 28 cm round springform pan. Bake at 180°C for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Leave it to cool completely, for at least 2 hours, then cut it into three layers and trim the top if the cake has risen into a dome. 5. To make the syrup, boil 400 ml of water with 3-4 tablespoons of sugar for 3 minutes, until clear. Leave it to cool, then add 1 teaspoon of rum extract. 6. Put 120 g of dark chocolate, broken into pieces, and 400 ml of whipping cream in a small saucepan. Heat for about 3 minutes, until the cream reaches boiling point, then stir until smooth. Refrigerate for 3 hours. 7. Add 1 teaspoon of rum extract to the cold cream and beat for about 2 minutes, until fluffy and lighter in color. 8. Place the first layer on a serving plate and soak it with a third of the syrup. Spread on half the cream and 150 g of sour cherry jam. Place the second layer on top and soak it with another third of the syrup, then add the remaining cream and another 150 g of jam. Add the final layer and soak it with the remaining syrup. 9. Melt 100 g of dark chocolate with 50 ml of whipping cream over low heat for about 3 minutes, stirring until you have a smooth glaze. Leave it to cool for 5 minutes, then pour it over the cake and let it run down the sides.