Black forest with a sacher heart

— Blanch the yolks and sugars, add the sifted dry ones.
— Add the meringue of egg whites and sugar. Add the butter and the previously melted and emulsified cocoa paste.
— Mix everything together.
— Spread out the sponge cake into 0.5 cm sheets.
— Bake at 210ºC for 20 minutes.
— When cold cut into 20 cm diameter rings.

— Boil everything and keep in the fridge. 

— Mix the pectin with part of the sugar and add to the mixture at about 40ºC.Boil everything and set aside for assembly

— Boil everything except the frothy cream.
— Add the frothy cream at a temperature of 24ºC.
— Do the assembly.