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Black forest cherry

Chocolate sponge cake with chocolate cream and cherry ganache

Sponge cake Chocolate Cream

Ingredients

For 30 servings

Chocolate sponge cake

325 g egg white

500 g sugar

350 g dark chocolate 64%

175 g Debic Incorporation Butter Crème

225 g egg yolk

250 g flour

100 g grated dark chocolate

Chocolate cream

800 g Debic Natop

125 g sugar

200 g egg yolk

700 g dark chocolate 64%

1 L Debic Natop

Kirsch Crèmeux

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

Cherry ganache

500 g puree of sour cherries

65 g inverted sugar

500 g dark chocolate 64%

100 g Kirsch Jacobert 48%

Debic products used

Debic Incorporation Butter Crème 4x2.5KG

Excellent butter taste in all preparations due to lower melting point
Soft and easy to blend
Perfect for usage in whipping applications
Can be mixed easily with other ingredients such as acids, fruit and alcohol
Offers a high working comfort thanks to its smooth and homogeneous structure
Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Chocolate sponge cake

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.

Chocolate cream

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.

Kirsch Crèmeux

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.

Cherry ganache

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.

Recipe tags Sponge cake Chocolate Cream Cherry Ganache

Stand & Overrun

Culinaire Original

Modern Paris-Brest

Élégance

Debic wants to make the difference

Interview with pastry chef Zoltan Kolonics

Unique collaboration

Black forest cherry

Ingredients

Chocolate sponge cake

Chocolate cream

Kirsch Crèmeux

Cherry ganache

Debic products used

Debic Incorporation Butter Crème 4x2.5KG

Preparation

Chocolate sponge cake

Chocolate cream

Kirsch Crèmeux

Cherry ganache

Assembly

Finishing touch

Stand & Overrun

Culinaire Original

Debic wants to make the difference

Interview with pastry chef Zoltan Kolonics

Unique collaboration

Black forest cherry

Ingredients

Chocolate sponge cake

Chocolate cream

Kirsch Crèmeux

Cherry ganache

Debic products used

Debic Incorporation Butter Crème 4x2.5KG

Preparation

Chocolate sponge cake

Chocolate cream

Kirsch Crèmeux

Cherry ganache

Assembly

Finishing touch

Related techniques

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