| | CHOCOLATE CHIP SPONGECAKE |
| 1/2 | c | Blanched whole almonds; toasted |
| 3/4 | c | Plus 3 tablespoons cake flour |
| 2 | ts | Baking powder |
| 8 | tb | (1 stick) unsalted butter; softened |
| 3/4 | c | Granulated sugar; divided |
| 6 | lg | Eggs; separated (at room temperature) |
| 1 | ts | Vanilla extract |
| 6 | oz | Bittersweet chocolate; finely chopped |
| | KIRSCH SOAKING SYRUP |
| 1/2 | c | Water |
| 1/3 | c | Granulated sugar |
| 3 | tb | Kirsch |
| | WHITE CHOCOLATE CHIP MOUSSE: |
| 1 1/2 | c | Heavy cream |
| 1/4 | c | White creme de cocoa |
| 1 | | Envelope unflavored powdered gelatin |
| 12 | oz | White chocolate; coarsely chopped |
| 1 | c | Milk |
| 1 | tb | Vanilla extract |
| 8 | oz | White chocolate; grated |
| | ASSEMBLY |
| 3/4 | c | Morello cherry jam; divided |
| | WHIPPED CREAM FROSTING |
| 1 1/2 | c | Heavy cream |
| 3 | tb | Granulated sugar |
| 1 | tb | Kirsch |
| 4 | oz | Bittersweet chocolate; grated, for garnish |
