Varied recipes

CHOCOLATE AND CHERRY CAKE

INGREDIENTS

  • Genoise
  •  Egg 6 u
  •  Sugar 120 Gr
  •  Orange Zest Unit 1
  •  Vanilla essence 1 cdita
  •  Flour 0000 120 grams
  •  Bitter Cacao 25 ​​Gr
  •  Butter 60 Gr
  • Syrup
  •  Water 200 cc
  •  Sugar 100 Gr
  •  Kirsch 20 Gr
  • cherry compote
  •  Cherry 500 gr
  •  Sugar 200 gr
  •  Corn starch 1 tbsp
  • Chocolate Ganache
  •  Crema 300 gr
  •  Semi bitter chocolate 300 Gr
  • Crema
  •  Crema Chantilly
  •  Crema 300 Gr
  •  Impalpable sugar 30 Gr
  •  Vanilla essence 1 cdita
  • Termination
  •  Crema chantilly
  •  Chocolate ganache
  •  Recent cherries 300 Gr

Give in to temptation with this CHOCOLATE AND CHERRY CAKE:

Genoise:
1. Beat the eggs with the sugar in a bain-marie till reaching 45ºC, take away from the warmth and beat at excessive pace.
level letter and that it’s at room temperature. Add the zest and vanilla essence.
2. Sift the flour and cocoa and add it to the batter in 2 batches and with actions
environment.
3. Lastly, add the melted butter, equating densities with a premix.
4. Distribute the batter inside three 20 cm molds.
5. Bake at 180°C for about 12 to fifteen minutes.
6. Unmold and let cool on a rack.

Syrup:
1. Place all of the substances in a saucepan. Carry to a boil for two min. and
reserve (102ºc). Add the cocoa off the warmth.

cherry compote
1. Pit the cherries and reduce them in half, add the sugar and let it marinate for a few minutes.
hours
2. Carry to the boil and cook dinner for five extra minutes. Add the dissolved starch with
somewhat water, cook dinner till it thickens.
Chocolate Ganache:
1. Carry the cream to a boil and pour over the finely chopped chocolate. After a
second combine with a whisk till a steady combination is achieved.
Crema chantilly:
1. Combine the cream with the sugar and essence, beat till chantilly and reserve within the fridge.
Armed:
2. Prepare the genoise on three discs.
3. Make a rope of ganache and fill with the compote, shut with one other disk. Embed with
syrup.
4. Cowl with the chantilly cream (reserve some for adornment) and organize the
pitted cherries.
5. End with the final genoise album. Cowl your complete cake with ganache

6. Embellish with the remaining Chantilly cream, cherries

You May Also Like