BLACK FOREST

Callebaut

Callebaut

Standard Supplier 28th July 2014

BLACK FOREST

Almond and chocolate sponge with Kirsch syrup,cream and cherries

Ingredients

  • 150g Dark chocolate
  • Callebaut strong 70-30-38nv
  • 180g Almond paste
  • 160g Egg yolks
  • 300g Egg whites
  • 220g granulated sugar
  • 800g cream 35%
  • 130g Castor sugar
  • 10cl Kirsch

Method

Melt to 50c
150g Dark chocolate
Callebaut strong 70-30-38nv
Process the following in a food mixer with a beater adding the egg yolks a bit at a time
180g Almond paste
160g Egg yolks
Beat the following with the sugar until stiff
300g Egg whites
220g granulated sugar
Mix the chocolate into the almond paste mixture and delicately fold in the egg whites.
Pour into baking circles of 4cm high (fill 3/4 full) and bake at 170c for approx 30minutes.
Whipped cream with Kirsh
800g cream 35%
130g Castor sugar
10cl Kirsch
When the sponge has cooled down, cut into three equal pieces and place a circle of the sponge cake in the bottom, drench with 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 and serve