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Cooking
Step 1
Melt the chocolate in a water bath, add the grated lemon zest and cool a little.
Step 2
Divide eggs into whites and yolks. Beat the yolks with 50 g of sugar until fluffy, in another bowl beat the whites with 50 g of sugar to stiff peaks.
Step 3
Beat the butter and icing sugar into a light cream, then alternately add the egg yolks and melted chocolate.
Step 4
Sift the flour, cocoa and baking powder into a bowl and gradually fold this mixture into the buttercream. Once all the flour mixture is incorporated, carefully fold the beaten egg whites into the batter.
Step 5
Pour the dough into a 20-22 cm diameter mold lined with baking paper. Bake in an oven preheated to 175°C for 50-60 minutes. Cool on a rack in the mold.
Step 6
Cut the cooled cake into 2 layers and spread with jam. Whip the cream with powdered sugar and put half on the cake, cover with the second cake. Brush the cake with the remaining cream on all sides and decorate the cake with cherries.
Ingredients
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