INGREDIENTS
- Genoise
- – Egg Unit 6.
- – Sugar 120gr.
- – Orange Zest Unit 1.
- – Vanilla essence 1 cdita.
- – Harina 0000 120gr.
- – Bitter cocoa 25gr.
- – Butter 60gr.
- – Syrup.
- – Water 200 cc.
- – Sugar 100gr.
- – Kirsch 20gr.
- – Chocolate Ganache.
- – Crema 250 gr .
- – Chocolate semi amargo 250gr.
- – Crema Chantilly.
- – Crema 300gr.
- – Impalpable sugar 30gr.
- – Vanilla essence 1 cdita.
- Termination:
- – Semi-bitter pastry tub 200gr.
- – Recent cherries or maraschino 300gr.
1.Genoise: Beat the eggs with the sugar in a bain-marie till reaching 45ºC, take away from the warmth and beat till prepared and at room temperature. Add the zest and vanilla essence.
2.Sift the flour and cocoa and add it to the smoothie in 2 batches and with enveloping actions.
3.Lastly, incorporate the melted butter, equating densities with a premix.
4.Distribute the smoothie inside a plate lined with silicone paper on the bottom.
5.Bake at 180°C for roughly quarter-hour.
6.Unmold and let cool on a rack.
7.Lower 3 18 cm Genoise circles.
8.Syrup: Place all of the substances in a saucepan. Convey to a boil for two min. and reserve (102ºc). Add the cocoa off the warmth.
9.Chocolate ganache: Convey the cream to a boil and pour over the finely chopped chocolate. After a second, combine with a whisk till a secure combination is achieved.
10.Chantilly cream: Combine the cream with the sugar and essence, beat till chantilly and reserve within the fridge.
11.Assembled: Organize the genoise in three discs.
12.Put 2/3 components of ganache and shut with one other disc. Drizzle with syrup.
13.Cowl with the chantilly cream (reserve half for adornment) and prepare the pitted cherries.
14.End with the final genoise album. Cowl with slightly leftover ganache.
15.Enhance with the remaining Chantilly cream, cherries and chocolate shavings.
Take pleasure in it!.
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