Double chocolate Forêt-Noire

Is there anything better than a Forêt-Noire? Yes there is: a double chocolate Black Forest cake. Composition and assembly are quite the same. Only the layers of cream have been replaced with hazelnut-chocolate cream for extra indulgence. Here we applied a ready-to-use Creme dell'Artigiano chocolate cream mixed with some hazelnut praline - but you could replace it with a homemade chocolate pastry cream or ganache. Raspberry marmalade adds a bit of sweet and sourness.
Level:
Easy

Sponge cake

Ingredients: Sponge cake

  • 280 g
    egg white
  • 150 g
    sugar

Preparation: Sponge cake

Beat together.

Ingredients: Sponge cake

  • 220 g
    egg yolks

Preparation: Sponge cake

Mix in.

Ingredients: Sponge cake

  • 135 g
    almond powder
  • 35 g
    CP

Preparation: Sponge cake

Fold in.

Spread the mixture on a baking tray with baking sheet.
Bake for ca. 12 min. at 190°C.
Cut out 3 circles of 18 cm Ø.

Assembly

Arrange a first circle of sponge cake on the bottom of a ring.
Spread 190 g of Creme dell’artigiano extra Bitter on top.
Spread the raspberry marmelade on top.
Arrange a second circle of sponge cake on top.
Spread the remaining Creme dell’artigiano extra Bitter on top. Spread the praline-pailleté feuilletine mixture on top.
Cover with the last circle of sponge.
Finish with glazing, cherries, chocolate decorations etc.