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Chocolate and cherry cake

Chocolate and cherry cake


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countertop-melze the chocolate with butter, then add hot water, mix and let it cool a bit.

Mix eggs with a pinch of salt and then add the chocolate mixture, flour mixed with baking powder, cocoa and mix well.

Pour the composition into the tray lined with baking paper and put in the oven until it passes the toothpick test. Let it cool very well.

Cream-mix the whipped cream with the chocolate in a kettle and put on low heat to melt the chocolate. Stir continuously, taking care not to boil. Put it in the fridge to cool and then mix it until it becomes a cream.

Assembly-We will cut the cooled dish into 2. We will syrup the first sheet, add 1/2 cream, cherries and the rest of the cream, place the 2 sheets and decorate it as you like.

Refrigerate for at least 2 hours.


Assembling Mon Cheri cake with chocolate and cherries

I put the ganache cream in a pos with two rounds. I chose a suitable plate and I placed on it the number 1 countertop (the ugliest, with the face down and the beautiful cut up). The countertop being wet does not need syruping. I modeled small piles of cream on the edge of the countertop. In the middle of them I put more than 2/3 of the cherry composition with gelatin and I leveled it. Let everything cool to gelatin, about 15 minutes. Then, over the cherries I put a 1 cm layer of chocolate cream (ganache) which I leveled with a spatula. Now comes the number 2 countertop, the beautiful and straight one. I first greased it well with ganache cream (being the face of the cake) and I streaked it with a kitchen comb. You can leave it smooth as it is. Only after that I made a crown of mottled cream on the edge


PREPARATION Elegant cake with chocolate and cherries

leafit is prepared exactly as here, I made the composition twice and divided it into two shapes with diameters of 19 and 14 cm. After cooling, the countertops are cut into horizontal slices.

Dark chocolate creamit's actually a mixed ganache. The cream with the sugar is heated, then poured over the chocolate broken into small pieces. Stir until the chocolate dissolves and leave to cool for at least 1-2 hours, then mix for 1 minute.

White chocolate creamis a mixed ganache, in which I added cherry jam. The hot cream is poured over the broken chocolate (no sugar is added, because the chocolate and cherry jam are also sweet). Mix well, then leave to cool for 1-2 hours (minimum) until hardened, then mix for 1 minute, then add the cherry jam and mix.

The ganache thus acquired a beautiful and natural pink color. If you use berry jam (blackberries, currants), the ganache turns purple - like here.



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