Make the sponge cake a day before assembling the dessert. Cut it into 3 layers. Using a potato peeler make chocolate shavings with the chocolate, which should not be cold (better yet, warm it between your hands).
Drain the amarena cherries (the quantity is up to you, whatever you prefer), setting aside the syrup. Mix the amarena syrup with the cherry liqueur and brush the cake layers with it.
Whip the cream with the sugar, spread it on the first layer, dot with halved amarena cherries and sprinkle with chocolate shavings. Do the same for the second, and cover the third layer only with whipped cream. Frost the whole cake with whipped cream and cover with the remaining chocolate shavings, decorate creatively – decorating is not my strong point, so I simply added swirls and amarena cherries.
Here’s a slice for you... (or whatever is left of it!!) Enjoy…
PREPARATION TIME: the cake is prepared a day before to save time. It takes about an hour to make the sponge cake (20 minutes of preparation + 40-45 minutes of cooking) and about the same amount of time for the cake’s assembly... about two hours spread over two days.
Recipe by YAYA