Keep the cake in the fridge until you are ready to serve it. Decorate with fresh cherries and chocolate shavings. Place the remaining sponge on top, then pipe on the rest of the cream. To build the cake, brush the base sponge with a few tablespoons of jam, then spread over the chocolate ganache and half of the whipped cream using a spatula. Whisk to soft peaks and leave in the fridge until needed. In the large bowl of a food processor, mix the remaining cream (240ml) with sifted icing sugar. Add the chocolate and whisk until you get a smooth cream. To make the ganache, mix 240ml of cream and kirsch in a small pan over medium heat and bring to a simmer. Leave the cake to cool in the tins for 10 minutes, then transfer them to a wire rack to cool down completely. Add the yoghurt to the chocolate mixture, then stir that into the egg mixture.ĭivide the cake batter into the cake tins and bake for about 60-70 minutes, or until cooked through. Mix the flour, sugar and cocoa powder in a large bowl, then beat in the eggs one by one. Stir the ingredients until they are melted, then remove from the heat and leave to cool. Grease and line two 23cm round cake tins.īreak the chocolate into a small pan over low heat, add the butter, milk and a pinch of salt. Add in the Double Cream 1tbsp at a time till you get your desired consistency. Beat for a couple of minutes so its extra smooth & creamy. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup. With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes) Gradually add the Icing Sugar and add the vanilla essence. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl.
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