Ingredients
For
30
servings
800 g Debic Natop
125 g sugar
200 g egg yolk
700 g dark chocolate 64%
1 L Debic Natop
500 g Debic Natop
230 g egg yolk
200 g sugar
2 vanilla pods
14 g powdered gelatin
90 g water
175 g Kirsch Jacobert 48%
1 L Debic Natop
500 g puree of sour cherries
65 g inverted sugar
500 g dark chocolate 64%
100 g Kirsch Jacobert 48%
Preparation
Melt the dark chocolate whit the butter.
Whip the egg white with the sugar.
Combine with the egg yolk.
Fold in the flour and the grated dark chocolate.
Spread on 2 baking trays ( 60x40 cm) and bake at 180° C during 8 à 10 minutes.
Realize an „anglaise‘ at 84°C with the 800 g Natop, the eggy yolk and the sugar , previous whipped to a smooth foam.
Pour over the dark chocolate and mix into a homogeneous mixture.
Fold in the semi whipped Natop.
Hydrate the gelatin with the water.
Realize an „anglaise‘ at 84°C with the 500 g Natop, the sugar, the cloved vanilla pods and the egg yolk.
Add the gelatin mass and the Kirsch.
Remove the vanilla and pass through a sieve.
Emulsify with a hand blender and cool down.
Fold in the semi whipped Natop.
Heat the cherry puree with the inverted sugar and pour over the dark chocolate.
Add the Kirsch and blend.
Pour over the baked layer of chocolate sponge.
Assembly
Assembly the entremets upside down on a relief Silpat in a 60/40 frame.
Bring on the chocolate cream and cover with a layer of chocolate sponge cake, previous sprinkled with a mixture of 1 part Syrup and 1 part Kirsch.
Continue with the Kirsch crémeux and close the assembly with the double layer sponge cake, cherry ganache.
Freeze.
Demold the frame and spray the surface with an equal mixture dark chocolate and cacao butter.
Finishing touch
Finish with cherries and chocolate.
