Butter and line with baking paper a rectangular mold with low sides, 20x30 cm. Put the eggs and sugar in a bowl placed over a pan of water to a small boil, being careful that the bottom of the bowl is not in contact with water. Whip with a whisk until the mixture is thick and doubled in volume. Remove the bowl from the saucepan and continue stirring until the mixture cool, then add the flour and cocoa mix from the bottom up.
Pour the batter into the lined pan, level and bake at 180 degrees for 12-14 minutes. Let cool down, tilt and remove the parchment paper. Cut the biscuit into 3 equal strips and moisten with the kirsch. Work the mascarpone with the egg and sugar to obtain a homogeneous mixture and store in refrigerator to harden.
Spread over two rectangles of biscuit and dotted with candied cherries. Assemble the cake by superimposing one layer to another, ending with the rectangle without cream. Wrap the cake in plastic wrap and put it back in the freezer to prepare to cover the chocolate heat the cream until it reaches almost to the boil.
Remove from heat and add the chocolate, stirring. Once the melted chocolate, working to make the mixture smooth. Let cool and harden, then sprinkle on the top layer of gateaux. Put it back in the freezer until ready to serve. Slice while frozen and allowing portions at room temperature for 10 minutes before serving.
Pour the batter into the lined pan, level and bake at 180 degrees for 12-14 minutes. Let cool down, tilt and remove the parchment paper. Cut the biscuit into 3 equal strips and moisten with the kirsch. Work the mascarpone with the egg and sugar to obtain a homogeneous mixture and store in refrigerator to harden.
Spread over two rectangles of biscuit and dotted with candied cherries. Assemble the cake by superimposing one layer to another, ending with the rectangle without cream. Wrap the cake in plastic wrap and put it back in the freezer to prepare to cover the chocolate heat the cream until it reaches almost to the boil.
Remove from heat and add the chocolate, stirring. Once the melted chocolate, working to make the mixture smooth. Let cool and harden, then sprinkle on the top layer of gateaux. Put it back in the freezer until ready to serve. Slice while frozen and allowing portions at room temperature for 10 minutes before serving.
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