- 150 g dark chocolate Callebaut Strong 70-30-38NV
- 180 g almond paste
- 160 g egg yolks
- 300 g egg whites
- 220 g granulated sugar
- 800 g cream 35%
- 130 g castor sugar
- 10 cl Kirsch
BLACK FOREST
Ingredients
Method
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.
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