Chocolate & Cherry Layered Cake

Ingredients:

Cocoa Sable

• 300 g butter 
•     4 g salt
• 100 g icing sugar
• 250 g flour
• 25g Cocoa powder
•   55 g Starch
•   15 g egg yolk    
•     2 vanilla beans

Cocoa Sponge

• 60 g egg yolks
• 160 g whole eggs
• 120 g caster sugar
• 100 g egg whites
•   40 g caster sugar
•   40 g flour T55
•   40 g cocoa powder

Crémeux Chocolate Cherry

• 80 g caster sugar
•   30 g butter 
•   10 g glucose
•   65 g Valrhona chocolate 70%
• 155 g Cherry Purée 

70% Chocolate Whipped Ganache

• 195 g 35% s whipping Cream
•   23 g glucose
•   23 g invert sugar
• 150 g Valrhona 70% chocolate
• 390 g 35% whipping Cream

Method:

Cocoa Sable

1. Sift the flour, starch and icing sugar.
2. Then mix with the butter, salt, scraped vanilla and liquid egg yolks.
3. As soon as the mixture is homogeneous, spread it between two baking sheets to a depth of 2 mm.
4. Lightly place in the freezer to remove one of the 2 Sheets and base at 160°C until brown. Set aside in a dry place.

Cocoa Sponge

1. Whisk together the egg yolks, whole eggs and caster sugar. 
2. At the same time, beat the egg whites with the caster sugar. 
3. Gradually mix these two mixtures, and gently add the sifted flour with the cocoa powder.
4. Spread on a baking sheet and bake at 230°C for about 6 minutes.

Crémeux Chocolate Cherry

1. Heat the purée with the butter and glucose. Make a very strong caramel and cook with the hot mixture of purée, butter and glucose.
2. Let cool for a few moments before emulsifying the chocolate.
3. Réfrigerate

Assembly

1. Spread the chocolate and cherry crémeux onto the sponge and freeze
2. Whip the ganache spread on top of the crémeux, and freeze.
3. Cut the sponge into 3 equal parts length wise and place them on top of each other,
4. With the remaining whip ganache, pipe on the cake using a st honore nozzle.
5. Décor
6. Tempered chocolate, Transfer Sheets, chocolate baubles griottine cherries.