准备

准备樱桃

• 如果使用冷冻樱桃，将它们放在碗上的滤网中4到8个小时，直到完全融化并至少释放3吨。果汁；保留果汁。将新鲜或冷冻的樱桃减半。如果愿意，请保留几个装饰。
• 在一个大碗中，用3汤匙扔樱桃。柯希（Kirsch），2汤匙。糖，柠檬汁和盐。偶尔搅拌，直到糖溶解约5分钟。
• Heat a 12-inch heavy-duty skillet over medium-high heat until a cherry sizzles when you toss it in, about 2 minutes. Scrape in the cherry mixture and cook over medium heat, frequently scraping the bottom of the pan with a wooden spatula to prevent burning, until the syrup has been reduced to a thick, sticky glaze, about 2 minutes.
• Scrape the cherries into a bowl. If using frozen cherries, pour the reserved juice into the hot skillet and simmer until the juice is thickened and there are large, foamy bubbles, 1 to 2 minutes. Scrape into the bowl of cherries. Season to taste with sugar and lemon juice. Refrigerate until cool, about 30 minutes.

Start assembling the cake

• Cut the cake horizontally into two even layers. Turn the top layer onto a cutting board, cut side up. Put the bottom layer, cut side up, in a clean 9×3-inch round springform pan.
• Stir the remaining 2 Tbs. kirsch, 1/4 cup sugar, and 1/4 cup cool water in a 1-quart saucepan over medium heat until the sugar dissolves, about 3 minutes.
• Brush all of the clear syrup evenly on the cut sides of both cake layers to moisten. Then, brush the cut sides of both cake layers with most of the juice from the cherry mixture.
• Pour all of the cherries and remaining juice on the cake layer in the pan, and arrange in a single layer.

做慕斯

• Place 6 oz. of the white chocolate and 1/4 cup water in a medium stainless steel bowl. In a 12-inch skillet, bring 1 inch of water to a simmer. Remove the skillet from the heat and wait 30 seconds. Set the bowl of white chocolate in the water. Let stand for 1 minute to soften the chocolate, then stir until the chocolate is melted and smooth. (If the chocolate doesn’t melt, return the skillet to the heat briefly.)
• Remove the bowl from the skillet and let the chocolate cool to 85°F, about 4 minutes. If the chocolate cools too much, return the bowl to the warm water for a few seconds before the next step.
• Whisk 1 cup of the cream in another medium bowl just until thickened and barely beginning to hold a shape—it should be fluffy but still pourable. Scrape the cream into the bowl of chocolate and fold carefully but quickly just until the two are combined. It will seem very soft, but it will firm up later.
• Immediately pour the mousse on top of the cherries, and use an offset spatula to level it. Set the top half of the cake on top. Press it gently to level. Cover the pan and refrigerate for 4 to 12 hours to firm the mousse.

Make the white chocolate shards

• 在一个小的不锈钢碗中，固定在非常热水的煎锅中，将剩余的6盎司融化。白巧克力。
• 将巧克力倒在一张16英寸长的蜡纸上，然后使用偏移刮刀将其铺成薄层到纸的边缘。用第二张蜡纸盖住巧克力，然后将其在巧克力上均匀。
• 将纸和巧克力卷成1英寸的管子。冷藏它，直到巧克力完全变硬，至少2小时。

Finish the cake

• Run a thin knife dipped in hot water and dried around the cake, and then release the sides of the springform pan and remove. Run a large metal offset spatula (or cake lifter) under the cake and slide it onto a cake plate.
• Whip the remaining 1 cup cream in a chilled medium bowl to firm peaks.
• 从冰箱中取出白巧克力管，然后快速展开（巧克力仍然很冷），将其切成长的弯曲碎片。在巧克力下滑动一个薄金属刮刀，以从蜡纸的底部释放出来。
• Top the cake with the whipped cream, leaving a 1/2-inch border, reserved cherries, if using, and white chocolate shards (the warmth of your fingers will soften the shards, so handle them with a spatula or tongs). Slice and serve.

提前提示

蛋糕可以提前12小时组装并冷藏。搅打奶油，然后在上菜前装饰蛋糕。