INGREDIENTS
- Cocoa sponge cake:
for a mould 22 cm.
- – 6 eggs.
- – Sugar 200 g.
- – Flour 120 g.
- – Starch 30 g.
- – Bitter cacao 30 g.
- – Butter 50 g.
- Kirsch syrup:
Typical cake cherry liqueur.
- Almibar TPT = kirsch.
- Choco ganache:
- – Crema 250 cc.
- – Chocolate 200 g.
- Additional:
- – Contemporary cherries in half and entire.
Do you know that March 28 is Black Forest Cake Day? Right here we go away you the whole recipe to rejoice this present day of chocolate and cherry followers.
PROCEDURE:
1. Beat the eggs and sugar in a bain-marie till reaching 40 levels (heat to the contact and the sugar dissolved). Switch to the mixer and beat till stiff.
2. Soften the butter. Reserve.
3. Sift the dry components and add to the batter with enveloping actions.
4. Separate one half, add the hardly heat butter and be a part of the above.
5. Grease and flour two molds and distribute the combination. Cook dinner at 180 levels for about 20 to 25 minutes (skewers).
6. Make a ganache and let it cool. Beat to beat slightly and make it lighter.
Chantilly cream (400 g + 3 tablespoons of sugar, filling) (500 g + 4 tablespoons of sugar to cowl).
7. To assemble: Minimize each cake discs in two. Drizzle with syrup.
Put sponge cake, syrup, cream, recent cherries, one other sponge cake, syrup, whipped ganache, recent cherries, sponge cake, syrup, cream, recent cherries and final layer the lotions and ganache. Place with sleeve so they’re even.
8. End with chantilly cream, recent cherries and choco shavings.
