Black Forest Torte with Tart Cherries

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Beat the 6 eggs and 1 cup granulated sugar on high speed for 8-10 minutes until the mixture is pale, thick, and has tripled in volume.
3. Sift together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1 pinch salt; gently fold the dry ingredients into the egg mixture using a spatula to avoid deflating the air.
4. Slowly stir in 1/2 cup melted and cooled unsalted butter.
5. Pour the batter into the prepared pan and bake for 30 minutes.
6. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Allow the cake to cool in the pan for 15 minutes, then remove it to a wire rack to cool completely.
8. Drain the pitted sour cherries, reserving 1/2 cup of the liquid.
9. In a small saucepan, combine the reserved cherry liquid, 1/2 cup cherry juice syrup, 2 tbsp granulated sugar, and 2 tbsp cornstarch.
10. Whisk the mixture over medium heat until it thickens into a glossy glaze.
11. Stir in the drained cherries and remove from heat; let the filling cool to room temperature.
12. Slice the completely cooled sponge horizontally into three even layers.
13. Brush the first sponge layer generously with the remaining cherry liquid from the jar.
14. Whip 3 cups cold heavy whipping cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract on medium-high until stiff peaks form.
15. Spread a layer of whipped cream on the first sponge, pipe a ring of cream around the edge, and fill the center of the ring with the cooled cherry mixture.
16. Repeat the cream and cherry filling process for the second and third layers.
17. Frost the top and sides of the cake with the remaining whipped cream using an offset spatula.
18. Decorate the top with 4 oz dark chocolate shavings and 12 fresh cherries.
19. Place the torte in the refrigerator to chill for 4 hours before slicing.