Ingredients:
- 1 teaspoon Use a hand whisk to stir chocolate cream till smooth or you can put the bowl of
- 40 grams In a large bowl, chop semi sweet chocolate to small pieces. Boil whipping cream
- 48 grams Melted Butter
- 1/2 tablespoon Chocolate paste
- 1/2 tablespoon Chocolate emulco
- 3 Eggs
- Add eggs, water and optima flour and whisk at high speed
- 165 grams Optima flour
- 100 grams Whisk fresh topping cream together with 85 whipping cream till peak form (not to
- 300 grams Fresh Topping cream- whip to peak form- for adding dark sweet cherries and cover
- 1 tablespoon * Kirsch syrup- measure 150 ml hot w
- Lastly add in melted butter and mix well again
- 60 grams Semi sweet chocolate- chop to small pieces
- 3 slices Remove sponge cake immediately from cake tin after baked and leave cake to cool
- 1 small Canned Dark sweet cherries- drained
- 1 teaspoon Vanilla extract
- 20 grams Water
- 40 grams Whipping cream
- 100 grams Fresh topping cream and 85 g Whipping cream
- 8 cups Pour batter into a” round cake tin (lined) and bake in prehe
Course: dessert
Cuisine: German,European