For the sponge {3 sponges á 20 cm diameter}
300 g chocolate {dark}
7 eggs
225 g butter
275 icing sugar
3 tbsp. soy sauce
350 g flour
For the filling:
700 ml whipped cream
2 tbsp. cocoa {deoiled}
2 tbsp. nougat
3 tbsp.icing sugar
2 dashes of rum
25 ml cherry water
Preheat the oven to 180 degrees. Put baking paper into 3 baking pans (20 cm diameter).
Melt the chocolate with the butter. Beat the eggs a couple of minutes with the icing sugar until the mixture is fluffy. Mix the melted butter and chocolate with the soy sauce, the baking powder and the flour into the egg mixture. Spread the dough evenly in the baking pans and bake the sponges for 35 minutes in the preheated oven. Let the sponges cool down.
For the cream: Beat the whipped cream. Add the cocoa, icing sugar and the rum. Heat the nougat and stir it in. Spread cherry brandy evenly onto one of the sponges. Put a small amount of the cream aside. Add cream onto the sponge with the cherry brandy. Put another sponge on top of it. Spread cherry brandy and cream onto it. Put the last sponge on top. Put the rest of the cream into a piping bag and garnish the cake with the cream.
.s. cookingCatrin
The cake tastes even better when you let it cool down for a couple of hours in the fridge.
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