For sponge cake: separate the whites from the yolks. Mash the yolks with the sugar.

Melt the butter and pour the mashed egg yolks. Add the flour and cocoa powder, knead well. The dough will be rather thick.

Beat the whites until stable peaks and small portions stir in the chocolate dough. This must be done carefully.

Take shape with a diameter of 20 cm (preferably detachable) and grease it with butter, pripisivaem flour and spread the dough. Put to bake in a preheated 180 gr. the oven, about 15 minutes. The finished cake to cool in the form

For the mousse: cherry punch blender and RUB through a fine sieve or use a juicer for the berries. We would get cherry juice. Add the sugar and stir it to dissolve.

Soak gelatine in a little water for 15 minutes. Then dissolve it with heat. Strain the gelatine through a sieve and add to cherry juice.

Cheese punching blender or RUB through a sieve, add to it powdered sugar. Mix well.

Cheese to add to the cherry mass and to break the blender, to avoid lumps.

Sponge cake to keep in shape. The bottom form from the outer side to wrap with cling film so as not emerged mousse. Ready mousse pour on cake and put into the refrigerator not less than 3-4 hours, all night. The finished cake decorate according to your taste. Before you remove the form and cut the cake, you need to conduct a thin sharp knife around the edge of the shapes to the cake lost its shape. Note that cut the cake just fine. Bon appetit!