Standard Supplier 23rd December 2015




  • 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



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.


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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