
Choco Cherry Fantastique Cake
Ingredients
200g | Master Martini Dark Chocolate |
100g | Arla Butter |
150g | All purpose flour |
25g | Cocoa powder |
1 tsp | Baking powder |
200g | Eggs |
150g | Brown sugar |
For the Cream Cheese Ganache:
200g | Master Martini Cream |
100g | Swiss Valley Cream Cheese |
150g | Master Martini Dark Chocolate |
For the Cherry Gelee:
200g | DLA Dark Cherry Filling |
10g | Gelatin unflavored |
30g | Cold water |
For the Cherry Gelee:
300g | Arla Butter |
150g | Bravo Condensed Milk |
As needed | Food color |
Procedure
- Melt the butter and chocolate together.
- Sift flour and cocoa powder and baking soda. Then, set aside.
- In a mixer fitted with a whick attachment, put eggs and sugar. Beat until it forms a thick foam (ribbon stage).
- Fold in the melted chocolate and butter mixture.
- Fold in the flour mixture.
- Bake in a pre-heated 160˚K oven for 12 to 15 minutes.
- Cool down.
Cream Cheese Ganache:
- Heat up the cream and add cream cheese and stir until melted.
- Turn off heat and add chopped chocolate and stir until well blended/
- Cool down covered; set aside.
Dark Cherry Gelee:
- Bloom gelatin in cold water, melt in microwave or double boiler.
- Add gelatin with the cherry filling.
- Pour in 8 inches cake ring or silicone mold and freeze until set.
Russian Buttercream:
- Whip the butter until light and fluffy.
- Add the condensed milk and continue whipping until airy.
- Set aside.
For the cake assembly: watch the video for instructions 👇
Choco Cherry Fantastique Cake Video Demo