Brandied Cherries-

1. Wash and pit the cherries.
1. - In a medium saucepan, bring the brandy, lemon juice, and sugar to a boil. Add the cherries and simmer for 5 to 6 minutes or until the cherries are tender, and retain their shape. Allow the cherries to cool in the syrup for 20 to 30 minutes. Cut the cherries in half if desired.
2. - Drain the cherries, and reserve the brandied cherry liquid.

1. - Preheat oven to 425°F. Line a half sheet tray with parchment paper, then lightly butter and dust the paper with cocoa powder.
2. - Whip the eggs, egg yolks, sugar and vanilla in a mixing bowl by hand until the mixture forms thick ribbons.
3. - Gently fold the flour and cocoa powder into the egg yolk mixture and set aside.
4. - In a separate bowl, whip the egg whites and powdered sugar by hand to medium soft peaks.
5. - Fold in 1/3 of the whipped egg white into the egg yolk mixture and then fold in the remaining egg whites.
6. - Evenly spread the sponge cake on the prepared sheet pan using an off set spatula.
7. - Bake at 425°F until the cake springs back when lightly touched, approximately 7 to 8 minutes.

1. - In a double boiler over low heat, melt the chocolate, butter and 1 tablespoon brandied cherry liquid. Stir until no lumps remain.
2. - Cool the chocolate mixture slightly, and then gradually whisk in the egg yolks a small amount at a time.
3. - Beat the egg whites until soft peaks form, then slowly beat in the sugar and continue beating until stiff peaks form.
4. - Gently fold 1/3 of the whipped egg whites into the chocolate mixture, and then the remaining whipped egg whites 1/3 at a time.
5. - Whip the cream, to soft peaks. Allow the mousse to cool to 95 °F and then fold in the whipped cream. Use immediately for the cake assembly.

1. - With a 4.5” round cutter, cut out at least 3 pieces of cake to make 1 finished cake.
2. - Cut acetate to fit into a 4.5” round cake mold or round cutter and place inside round.
3. - Assemble cake as follows: Place one layer of cake in the acetate mold, bottom side down. With a pastry brush, add some of the brandied cherry liquid to moisten and evenly coat the surface of the cake. Add enough mousse to cover the cake layer. Add a layer of cooled brandied cherries to the mousse. Add enough mousse to cover the cherries. Add a second layer of cake, and repeat the mousse, cherry, mousse filling. Top the cake with a third layer, bottom side facing up. Refrigerate the cake for at least 4 hours or freeze until the mousse is set.
4. - Create chocolate shavings by using a grater to shave small curls off of the edge of a chocolate bar.
5. - Make the chocolate ganche: In a medium saucepan, bring cream, sugar and corn syrup to a boil. Cut the butter into small pieces and combine with the chocolate in a large mixing bowl. When the cream mixture boils, pour one-sixth of it over the chocolate and butter mixture. Stir the chocolate with a rubber spatula. Add the remaining cream in small increments, stirring well in between additions to make sure the ganache is completely combined.
6. - Remove the cake from the freezer. Place the cake on top of a wire rack placed on a parchment paper lined sheet tray.
7. - Pour the warm chocolate ganache over the cake, starting on the edges to coat, and then filling in the center. Smooth with an off set spatula as needed.
8. - Let the chocolate coat set for a few minutes.
9. - Decorate the bottom edge of the cake with chocolate shavings, approximately 1” border around the bottom.
10. - Make candied cherries by dissolving ½ cup of sugar with ¼ cup water and 1 tablespoon of brandied cherry liquor for color over medium heat, to a low boil. Reduce the mixture to a thick syrupy consistently. Dip each cherry in the syrup, then place on a greased baking sheet to cool.
11. - Top the brandied cherry chocolate mousse cake with the candied cherry. Bon appetit!