May 4 cake... I want more

Ingredients

For the cake

• 100 g dark chocolate
• 50 g butter
• 6 large eggs
• 7 tablespoons sugar
• 7 tablespoons flour
• 10 g baking powder
• 1/8 teaspoon salt

For the cream

• 500 g mascarpone
• 6 egg yolks
• 6 tablespoons sugar
• 200 ml milk
• 8 gelatin sheets
• 100 ml cold water
• 400 ml whipping cream
• 1 800 g jar of sour cherries for baking
• 150 ml sour cherry syrup from the jar

For the decoration

• 200 g dark chocolate
• 600 ml whipping cream

Preparation

1. Break the chocolate for the cake into pieces and melt it with the butter over a bain-marie, about 5 minutes. Leave it to cool for 10 minutes, then mix in the egg yolks. Separately, beat the egg whites with the salt, add the sugar and continue until you have a stiff meringue. Sift the flour and baking powder over the chocolate, then gently fold in the meringue with upward strokes. 2. Heat the oven to 180°C. Line a 26 × 36 cm baking pan with baking paper, pour in the batter and bake for 25 minutes, until a toothpick comes out clean. Leave the cake layer to cool in the pan for 60 minutes. 3. Line the pan with plastic wrap and put the cooled cake layer inside. Pour 150 ml of syrup from the jar over it. Drain the sour cherries, cut them into quarters and set them aside for the cream. 4. Soak the gelatin sheets in 100 ml of cold water for 10 minutes. Beat 400 ml of whipping cream until stiff, then fold in the mascarpone. Mix the egg yolks with the sugar and milk over a bain-marie for 8 minutes, until the cream starts to thicken. Take the bowl off the heat, squeeze out the gelatin and stir it into the warm cream. Leave it to cool for 15 minutes, then fold it into the whipped cream and mascarpone mixture. Add the sour cherries and spread the cream over the cake layer. Refrigerate the pan for 3 hours. 5. Break the chocolate for the decoration into pieces and melt it over a bain-marie with 300 ml of whipping cream, about 5 minutes, without letting the mixture boil. Chill it for 60 minutes while the cake cools. Separately, beat the remaining 300 ml of whipping cream until soft, then beat the cooled chocolate cream and fold in the whipped cream. 6. Pipe the chocolate cream over the cake, then refrigerate it for another 60 minutes, until set. Cut it into portions with a broad-bladed knife dipped in hot water.