CHOCOLATE SPONGE CAKE
250g 60% cocoa solids dark chocolate
40g 00 flour
8g baking powder
FOR THE FILLING
50g icing sugar
2 spoonfuls kirsch
1 vanilla pod
300g sugar syrup flavored with kirsch and Amarena syrup
250g drained Fabbri Amarenas
Fabbri Amarena syrup, as required
Blend the marzipan and eggs together in a bowl.
Heat the bowl over a bain marie, stirring with a whisk, until the mixture reaches a temperature of 50°C. Then pour the mixture into the food processor and blend. Cut the chocolate and butter into little pieces and melt them in a bain marie.
Remove from the heat and add some of the marzipan and egg mixture to the chocolate, mixing from the center outwards. Blend until the mixture is smooth and creamy.
Pour the creamy chocolate mixture back into the bowl with the rest of the marzipan and egg mixture, and sift in the flour and baking powder. Blend in gently, stirring from bottom to top.
Pour the mixture into a floured and greased cake tin.
Bake in a pre-heated oven at 170°C for about 25 minutes. When the sponge cake is ready, remove it from the cake tin and take off the crusty top layer with a knife. Cut the sponge cake into two disc shapes.
Soak the surface of the lower disc with a bit of Amarena syrup. Add some whole Amarenas and a few drops of kirsch.
Whip the cream in a separate bowl with the seeds from the vanilla pod and the icing sugar. Put the whipped cream into a piping bag and use it to fill the cake.
Carefully place the other sponge cake disc on top and cover the entire cake with a thin layer of whipped cream. Add another layer of Fabbri Amarenas on top of the cake and soak with a bit more Amarena syrup.
Decorate the cake with whipped cream, using a piping bag (or a spatula).
Finish off with a Fabbri Amarena in the center of the cake, and some chocolate shavings. Leave in the refrigerator for one