BLACK FOREST CAKE WITH
Chantilly mousse with kirsch Ingredients Cream g 1500 Moussecream+5째 g 150 Castor sugar g 75 Delipaste Vanilla g 30 Kirsch g 50
Chocolate sponge cake Ingredients Whole eggs g 2000 Castor sugar g 1350 Flour g 1350 Cocoa powder g 140 Melted butter g 300
Chocolate mousse Ingredients Cream g 800 Dark couverture g 240 Delipaste Chocolate Fabbri g 40
Preparation Put the cream and Moussecream+5째 in the planetary mixer, mix well with the whisk and leave in the freezer for 2 minutes. Whip until soft and fluffy. Finally, add the Delipaste, castor sugar and the kirsch.
Preparation Heat the eggs and the sugar while beating. Add the sieved flour and cocoa powder. Finally pour the melted butter. Bake a 190째C.
Preparation Melt the couverture with the chocolate paste at 40째C. Pour onto the semi-whipped cream and beat quickly to prevent the chocolate from hardening.
Making up the sweet Cut the sponge-cake into three parts. Form a layer of chocolate mousse and a layer of Amarena Fabbri, then add another round of chocolate sponge-cake drizzled with kirsch. Form a layer of chantilly mousse, finish off with the last round of sponge-cake, drizzle and spread on the remaining chantilly mousse. Decorate around the sweet with chocolate shavings and chantilly curls. Garnish the top with Amarena cherries and a sprinkle of icing sugar.
classic cakes
INGREDIENTS - Chocolate mousse - Chantilly mousse - Chocolate sponge cake - Amarena Fabbri
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