Chef’s Note: To make successful chocolate curls, bring a block of chocolate to room temperature and, using a vegetable peeler, slowly move the peeler across one of the flat sides of the chocolate. Keep the curls in the refrigerator so they remain firm until you are ready to use them.
You might need to buy:
- Kirschwasser
- Cherry Cream:
- zest of 1 lemon
- vanilla extract
- sugar
- large eggs
- cocoa powder
- cornstarch
- cake flour
- Chocolate Sponge Cake:
- cold water
- cornstarch
- vanilla bean
- cinnamon stick
- pitted sweet cherries
- Cherry Filling:
- heavy cream
- confectioners' sugar
- Assembly:
- about 3/4 cup Kirschwasser