Separate the egg yolks from the egg whites. Beat the egg whites until stiff. In a large bowl, beat the egg yolks with 6 spoonfuls of boiling water until they triple in volume. Then add the sugar and continue beating until the mixture is foamy. Sift in the flour, cocoa powder and baking powder and stir well. Lastly, fold in the beaten egg whites. Grease and flour a springform cake tin and pour in the chocolate sponge cake mixture. Bake in a pre-heated oven at 180°C for about 30 minutes. Leave to cool and then remove from the cake tin and leave the sponge cake until it cools completely. Cut the chocolate sponge cake into 3 horizontal discs. Remove the juice from the amarenas and put it in a bowl with the Kirsch liqueur (or you can use Sherry if you can’t get hold of Kirsch). Now put the cake together. Soak the first layer of chocolate sponge cake in the amarena juice and liqueur mixture. Cut the amarenas in half and put them all over the layer of sponge cake. Cover the layer of amarenas with 1/3 of the whipped cream. Repeat the procedure with the other 2 sponge cake discs. Cover the whole cake with whipped cream. Make the dark chocolate into curls and put the chocolate curls around the sides of the cake. Decorate the cake with swirls of whipped cream and sprinkle the rest of the chocolate curls on the top of the cake, followed by amarenas or candied cherries. Leave the cake in the refrigerator for at least an hour before serving.
Recipe by giuliettadonna