CHOCOLATE SPONGE CAKE WITH SOUR CHERRIES AND CHOCOLATE ZABAGLIONE MOUSSE FILLING - Lidia

Name: CHOCOLATE SPONGE CAKE WITH SOUR CHERRIES AND CHOCOLATE ZABAGLIONE MOUSSE FILLING - Lidia
Ingredients: CHOCOLATE SPONGE CAKE; Unsalted butter, softened, for the cake pan; 2 cups all-purpose flour, plus more for the cake pan; ½ cup unsweetened cocoa powder; ¼ teaspoon baking powder; ¼ teaspoon baking soda; 6 large eggs; 1½ cups granulated sugar; CHERRY SYRUP; ½ cup sweet Marsala; 2 tablespoons confectioners’ sugar; 1 cup amarena cherries, with their liquid, reserving ½ cup (cherries only) for decoration; FILLING; 8 ounces very good-quality semisweet or bittersweet chocolate, chopped; 3 tablespoons cold water; 1 teaspoon unflavored gelatin; 7 egg yolks, at room temperature; ½ cup granulated sugar; ½ cup dry Marsala; 1½ cups chilled heavy cream; 2 tablespoons unsweetened cocoa powder

lidiasitaly.com

Preheat oven to 375°F. Butter and flour a cake pan, then mix eggs, sugar, cocoa, and baking powder before baking. Enjoy a rich cake with Marsala zabaglione filling and amarena cherry syrup.

View Original

Share this recipe:

Ingredients

CHOCOLATE SPONGE CAKE
Unsalted butter, softened, for the cake pan
2 cups all-purpose flour, plus more for the cake pan
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
6 large eggs
1½ cups granulated sugar
CHERRY SYRUP
½ cup sweet Marsala
2 tablespoons confectioners’ sugar
1 cup amarena cherries, with their liquid, reserving ½ cup (cherries only) for decoration
FILLING
8 ounces very good-quality semisweet or bittersweet chocolate, chopped
3 tablespoons cold water
1 teaspoon unflavored gelatin
7 egg yolks, at room temperature
½ cup granulated sugar
½ cup dry Marsala
1½ cups chilled heavy cream
2 tablespoons unsweetened cocoa powder