Roughly chop the chocolate coating. Separate eggs. Mix the chocolate coating, fat and 75 g sugar in a hot water bath until the chocolate coating has melted. Remove from water bath and stir in egg yolks one after the other. Stir until cold. Beat egg white and 1 pinch of sugar until stiff, stir into the egg yolk mixture. Mix flour and baking powder and sift over the mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Take out and let cool in the mould. Pour the cherries into a sieve and collect the juice. Bring the cherry juice to the boil, except for 100 ml, 3 tablespoons of sugar and orange zest in a saucepan. Mix the starch with the rest of the cherry juice until smooth, thicken the juice with it. Bring to the boil briefly, remove orange peel and add the cherries. Remove the sponge cake base from the tin. Place the cake ring around the base and spread the compote on top. Chill for about 1 hour. Soak the gelatine in cold water. Finely chop the white couverture and melt slowly over a warm water bath. Let it cool down. Whip cream until stiff. Loosen the cake ring and spread the cake with 150 g whipped cream. Mix about 8 tablespoons of the remaining 350 g cream with the liquid chocolate coating. Squeeze the gelatine well, dissolve and mix well with the cream. Fold in the remaining cream. Pour the mixture into a piping bag with a large perforated spout and squirt dabbing onto the cake. Chill for about 1 hour and sprinkle with cocoa shortly before serving
waiting time approx. 2 3/4 hours
Picture 1: without cocoa on the edge of the cake