Chocolate-covered cherry cake

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Chocolate-covered cherry cake

Quantity of servings: 1

Ingredients

Chocolate dacquoise (2x 16 cm diameter forms)

egg whites 135 g

sugar 90 g

albumin 1 g

Bellaria Couverture Chocolate 56% 85 g

almond flour 130 g

cornstarch 12 g

Almond crunch

Bellaria White Chocolate with Caramelized Milk 160 g

almond paste 160 g

roasted almonds 200 g

crispy puff pastry flakes 40 g

salt 6 g

Cherry pâte de fruit

frozen cherries 300 g

water 280 g

sugar (1) 60 g

pectin NH 10 g

sugar (2) 240 g

citric acid 14 g

hot water 14 g

Chocolate mousse

UHT milk 3.2% 115 g

egg yolk 60 g

gelatine mass (240 bloom) 44 g 44 g

Bellaria Milk Couverture Chocolate 34.5% 170 g

Bellaria Couverture Chocolate 56% 30 g

UTH cream 30% 280 g

Glacage confectionery compound coatings

water 225 g

glucose 450 g

sugar 450 g

gelatine mass 150 g

Bellaria Couverture Chocolate 56% 450 g

UHT cream 30% 300 g

red food coloring 4 g

Preparation method

Chocolate dacquoise (2x 16 cm diameter forms)

Melt chocolate in the microwave. Beat egg whites with albumen and sugar until stiff. Combine with chocolate and then with dry ingredients. Pour the mass using a confectionery sleeve. Bake for 14 minutes at 160°C.

Almond Crunch

Melt chocolate with the almond paste, combine with the rest of the ingredients.

Cherry Pâte de Fruit

Mix sugar (1) with pectin. Heat the cherries, sugar (2) and water to 40°C, add pectin and cook to 102°C. Set aside from the saucepan. Pour in the acid previously dissolved in hot water and mix everything together.

Chocolate mousse

Create creme anglaise using milk and egg yolk. Add the gelatin mixture, pour it over both chocolates and emulsify. Set aside till 30°C. Whip the cream until stiff and combine with the ganache at 32°C.

Glacage glaze

Boil water, sugar and glucose to 103°C. Pour over chocolate with gelatin mass and blend. Add cream and blend again. Set aside in the refrigerator for 12 h.

Assembly

Add crunch over the cooled dacquoise and freeze. Then pour pâte de fruit and freeze again. Pour the finished mousse over the entire cake in 18 cm frames and freeze. Cover the cake with 30°C glacage confectionery compound coatings. Decorate.