A plated size version of the classic German cake with an introduction to tempering chocolate.
Preheat the oven to 180*C.
Place the eggs and sugar in a stand mixer and whisk on high for about 5 minutes until a pale, thick, ribbon state is achieved.
Now by hand, fold in the sifted, dry ingredients and split the mixture, evenly, into 6 silicone muffin molds.
Put the cakes into the oven for 15-20 minute or until a skewer comes clean when inserted into the center of the cake.
Remove from the oven and leave to cool for 5 minutes before removing from the mold and leaving to cool on a wire rack.
Drain the griottine cherries from the kirsch,reserving the kirsch, and either blend coarsely in a processor or chop by hand.
Mix the corn flour with a few spoons of the kirsch and mix well until the cornflour is dissolved, now add the rest of the liquor and place in a pan over a medium heat until a thick custard like consistency is formed, whisking the whole time to prevent burning.
Now add the chopped cherries, fold through and place on a tray in the fridge to cool.
Whisk the cream to nice firm peaks but be careful not to over whip.
Place the 3/4 of the white and dark chocolates into 2 separate bowls and place over a very low heat on a double boiler. While stirring from time to time, allow these to melt.
Then remove from the heat, but keep somewhere semi warm and place the other 1/4 of chocolate in the bowl.
Stir this until the chocolate has melted in.
If, once this is complete, the chocolate is very firm, just place back over the double boiler, stirring constantly, until a runny consistency is achieved.
This is a very simple introduction to tempering chocolate.
Now dip half of your cherries in the white chocolate and half in the dark chocolate, leaving them to set on a tray with parchment paper.
The left over chocolate can be spread thinly on paper and left to set, then broken into shards for decoration or placed in piping bags and decorations can be drawn.
Now that everything has cooled, its time to build.
Cut the sponge into 3 layers horizontally.
Pipe the bottom and middle with the cherry jam and top with the whipped cream.
Now stack the layers.
On the top, put any remaining jam and spread a thin layer of the cream around the sides, then pipe some on the top.
Stick the chocolate decorations you have created to the sides while the cream is still wet and top with the dipped cherries.
«If the cake is to be kept for a few days, add some cornflour and icing sugar to the cream. This will stop it from bleeding.»