Method

• 1.
  For the cherries, macerate the fruit in the liquor overnight or for at least one hour. For the mascarpone cream, whisk the egg yolk and 50g sugar together in a large bowl until creamy and pale. Add the ricotta and whisk to combine. Add the mascarpone and stir until combined.
• 2.
  Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed when your sugar starts to boil. Place remaining 160g sugar in a small saucepan with 70ml water. Stir over medium heat for 5 minutes or until sugar dissolves, brushing sides of pan with a pastry brush dipped in water to stop sugar crystallising. Increase heat to high and bring to the boil without stirring. Cook until small bubbles form on the surface (115°C on a sugar thermometer, if using). Pour hot sugar into egg white mixture while whisking on medium-low speed (be careful not to splash the sugar up the sides of the bowl, or it will solidify). Whisk on medium speed until a thick and glossy meringue. Fold meringue into the mascarpone mixture and chill until ready to assemble.
• 3.
  For the chocolate cake, preheat oven to 170°C. Grease and line two 20cm x 30cm baking trays with baking paper. Place butter, 85g sugar and cocoa in the large bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until combined. Add the egg yolks, the egg, and then the slightly cooled melted chocolate and whisk on medium speed until combined. Transfer to a large bowl. Clean and thoroughly dry the mixer bowl.
• 4.
  Whisk the egg whites in the clean bowl on high speed until foamy, then slowly add the extra 125g sugar, whisking on medium speed until soft peaks form and sugar dissolves. Gently fold through chocolate mixture in 3 batches until combined.
• 5.
  Spread batter evenly over both prepared trays, levelling the surface. Bake for 12-14 minutes until the cake does not stick to your finger when gently touched in the centre. Set aside to cool in pans, then wrap and chill for at least 1 hour or until firm.
• 6.
  Carefully place one cake in the bottom of a deep 30cm x 20cm baking dish or serving tray. Use a pastry brush to liberally douse the cake with the liquor and cherry juices from the bottom of the cherry bowl. Carefully place half the cherries, cut-side down, in rows to cover the entire layer of cake. Dollop half the mascarpone cream onto the cherries and smooth to cover without disrupting the cherry placement. Repeat this process with the remaining cake, cherry liquor and juices, cherries and mascarpone cream. Use a fine grater or microplane to grate extra chocolate over the top to cover. Chill until ready to serve, ideally the following day.