| | CHOCOLATE MERINGUE LAYERS |
| 1 | c | Confectioners' sugar |
| 1/2 | c | Unsweetened alkalized cocoa powder, such as Hershey's European style or Droste |
| 3 | tb | Cornstarch |
| 6 | lg | Egg whites; at room temperature |
| 3/4 | c | Granulated sugar |
| | COCOA GENOISE |
| 1/4 | c | All-purpose flour |
| 2 | tb | Unsweetened alkalized cocoa powder, such as Hershey's European style or Droste |
| 1 | tb | Cornstarch |
| 3 | lg | Eggs; at room temperature |
| 1/3 | c | Granulated sugar |
| | GANACHE FILLING |
| 1 | lb | Bittersweet chocolate; finely chopped |
| 1 1/2 | c | Heavy cream |
| 8 | tb | (1 stick) unsalted butter; cut into 1/2-inch pieces |
| | CHOCOLATE GLAZE |
| 1 | lb | Semisweet chocolate; finely chopped |
| 2 | c | Heavy cream |
| | SOAKING SYRUP |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Water |
| 3 | tb | Kirsch (cherry brandy) |
| 1 | ts | Vanilla extract |
| | CHERRY-BEAUJOLAIS SAUCE |
| 2 | c | Dried cherries |
| 1/2 | c | Granulated sugar |
| 1/2 | | Stick cinnamon |
| 1 1/2 | c | Gamay Beaujolais |
| 2 | tb | Arrowroot |
| 2 | tb | Water |
| 1 | ts | Vanilla extract |
