For the sponge:
For the syrup:
For the filling and decoration:
For the sponge:
Preheat the oven to 360°F. Cover the bottom of a circular sponge cake mold about 8 inches in diameter with parchment paper.
Sift the flour and cocoa powder twice to mix them well. Mix the eggs, sugar, salt and vanilla extract in a bowl using a hand mixer. Heat the bowl in a bain-marie, do not let it become too hot. Cook until thick.
Remove from the heat and beat with and electric mixer until the mixture rises and becomes foamy, around 6 minutes.
Sprinkle 1/3 of the flour mixture using a spatula in folding motion, repeat two more times until adding all the mixture.
Lastly, add the melted butter taking care not to deflate the mixture, stir just the necessary amount.
Put in the baking pan and bake for 35-40 minutes until you can insert a toothpick and it comes out clean. Allow to cool in the mold.
Refrigerate if you will use it the next day.
For the syrup:
Put water, sugar and cherries in a small pot and heat until the sugar has completely dissolved. Allow to cool. Add the liqueur and stir well.
Set aside until cold, hopefully overnight, same as the sponge.
For the filling and decoration:
Beat the cream at high speed until soft peaks form, add sugar slowly, and beat until firm. Unmold the sponge and cut into small squares. Put at the bottom of the trifle bowl, add a layer of cherry syrup, a layer of Chantilly cream, and repeat until finishing on the brim of the trifle bowl with cream.
Decorate with grated chocolate and fresh cherries.
Recipe by: @ lacocinadeangelesalamos
