Chocolate shortbread base
Sift the flour and cocoa. Whip the butter with sugar until lightening. Add the egg yolks. Add the dry ingredients, and knead the dough. Place the dough between two parchments, and refrigerate. Bake the base at 160C (320F).
- Defrost the cherries, and punch them with a blender; rub through a sieve. You should get 180 g (6.35 oz) of puree juice. Mix the sugar #3 with the pectin. Put the puree on the heats; as soon as a light steam appears, add the sugar with pectin. Boil the mix for 3 minutes, and refrigerate it for 2 hours.
- After cooling, start whisking the puree at a medium speed for 3 minutes, gradually adding the sugar #1. As soon as you add all the sugar, turn on the mixer at the maximum speed, and whip for 5 more minutes.
- Pour the water, narsharab and agar into a saucepan. Measure out the sugar #2 and the glucose syrup. After 8 minutes of whipping the puree, add the egg whites, and whip at high speed. As soon as the egg whites are in, put the syrup to boil. As the agar water boils, add the sugar and the glucose syrup. Boil the syrup to 110C (230F). After that, cook the total mass for about 4 to 5 minutes.
- Pour the syrup into the puree. Whip for 2 minutes. Put the shortbread base in a ring, and install the acetate film. Pour the marshmallow into a ring with a diameter of 16 cm (6.3 inch), sandwiching the confit, marshmallow and the chocolate ganache. Leave the cake for 5 to 6 hours until complete stabilization.
- To decorate the cake, cook another portion of marshmallow, and place it around the cake, using any nozzle; put the rest of the confit in the center of the cake.
Defrost the cherries, and cut them in half. Place the cherries with the narsharab sauce in a saucepan, and place over a medium heat. Mix the sugar with pectin and agar. As soon as light steam appears, pour the dry ingredients. Boil the mix for 2 to 3 minutes. Add the lemon juice at the end. Refrigerate the confit.
Dark chocolate creme
Bring the cream and milk to light steam; whip the egg yolks with sugar until lightened. Pour the milk mixture to the yolks in a thin stream, and mix; pour into a saucepan, and boil over a medium heat until thickened. Remove the mass from the heat, and strain through a fine sieve over the chocolate. Stir, and add the butter. If necessary, pierce the crème with a hand blender. Cover it with foil in contact, and refrigerate !!!
- The narsharab sauce can be bought in any hypermarket, or you can replace it with the cherry juice or water. You need to assemble the cake in a ring mold, covered with an acetate film with a height of at least 15 cm (5.9 inch).
- Apply a small amount of marshmallow on the substrate, and then place a shortbread base. Put a small layer of marshmallow on the shortbread base, and make a ring out of it. Place the cherry confit inside the marshmallow ring, and cover it with a layer of marshmallow. Make a ring again, and spread the chocolate filling. Assemble the cake following this order.
- As soon as the first portion of marshmallows is finished, start cooking the second one, and assemble the cake by analogy. Pour the marshmallow from the nozzle on top of the cake, and pour the remaining confit. Let the cake stand at the room temperature for 2 to 3 hours, and then refrigerate it.
- After 2 to 3 hours the cake is ready.