Cherry in the snow
When cutting this cake at the Xmas table, it will surely create a wonderful surprise for your guests or customers. And that's not only for the white and red contrast on the inside. This recipe combines the sweet taste of sun-ripened cherries with a light almond-flavoured chantilly cream. Add this to the base of chocolate sponge and dark chocolate ganache, and the oh's and ah's will rise up from the table.
Recipe
Chocolate sponge cake
| ingredients | preparation |
|---|---|
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Melt at 45 °C. |
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Mix and beat. Add to the chocolate. |
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Mix and whip up. Fold into the chocolate. |
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Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes. |
Cherry jelly
| ingredients | preparation |
|---|---|
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Heat up to 40 °C. |
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Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm). |
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Dress with cherries and freeze. |
Light ganache
| ingredients | preparation |
|---|---|
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Prepare a crème anglaise. |
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Pour crème anglaise over chocolate and emulsify. Spread out on a tray and keep in a fridge to crystallize overnight. |
Chantilly cream of almonds and kirsch
| ingredients | preparation |
|---|---|
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Bring milk to a boil and pour over paste. Emulsify. |
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Add gelatine mass and leave to cool. |
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Add kirsch and whipped cream. |
Finishing and presentation
| ingredients | preparation |
|---|---|
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Cover with dark chocolate glazing Callebaut® ChocO’shine™ FWD-41CHOCSH. |
