Cherry in the snow

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

When cutting this cake at the Xmas table, it will surely create a wonderful surprise for your guests or customers. And that's not only for the white and red contrast on the inside. This recipe combines the sweet taste of sun-ripened cherries with a light almond-flavoured chantilly cream. Add this to the base of chocolate sponge and dark chocolate ganache, and the oh's and ah's will rise up from the table.

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Recipe components

Callebaut® ingredients

Chocolate sponge cake

Ingredients	Preparation
135g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38	Melt at 45 °C.
162g marzipan 144g egg yolks	Mix and beat. Add to the chocolate.
270g egg white 180g caster sugar	Mix and whip up. Fold into the chocolate.
99g flour 9g baking powder	Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes.

Cherry jelly

Ingredients	Preparation
568g red cherry puree	Heat up to 40 °C.
64g invert sugar 68g gelatin mass	Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm).
Q.S. frozen Morello cherries	Dress with cherries and freeze.

Light ganache

Ingredients	Preparation
144g whole milk 144g 35% cream 53g egg yolks 53g caster sugar	Prepare a crème anglaise.
106g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Madagascar - 2.5kg Callets	Pour crème anglaise over chocolate and emulsify. Spread out on a tray and keep in a fridge to crystallize overnight.

Chantilly cream of almonds and kirsch

Ingredients	Preparation
306g whole milk 245g NPN-AL2B	Bring milk to a boil and pour over paste. Emulsify.
43g gelatin mass	Add gelatine mass and leave to cool.
28g Kirsch 379g whipped cream 35%	Add kirsch and whipped cream.