Black Forest
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Almond and chocolate sponge cake
| Ingredients | Preparation |
|---|---|
| 150 g dark chocolate Callebaut Strong 70-30-38NV | Melt to 50°C. |
|
180 g
almond paste
160 g egg yolks |
Process in a food mixer with a beater adding the egg yolks a bit at a time. |
|
300 g
egg whites
220 g granulated sugar |
Beat with the sugar until stiff. |
| Mix the chocolate into the almond paste mixture and delicately fold in the egg whites. Pour in baking circles of 4 cm high (fill ¾ full) and bake at 170°C for approximately 30 minutes. | |
Whipped cream with Kirsh
| Ingredients | Preparation |
|---|---|
|
800 g
cream 35%
130 g castor sugar 10 cl Kirsch |
Whip. |
Finishing and presentation
When the sponge cake has cooled down, cut into three equal pieces
and place a circle of the sponge cake in the bottom, drench in the
Kirsch syrup, arrange a crown of Kirsch whipped cream and finish
with cherries. Repeat this operation and place in the freezer for a
few moments.
Remove the pastry from the mould and cover with chocolate shavings.
