Cherry in the snow

When cutting this cake at the Xmas table, it will surely create a wonderful surprise for your guests or customers. And that's not only for the white and red contrast on the inside. This recipe combines the sweet taste of sun-ripened cherries with a light almond-flavoured chantilly cream. Add this to the base of chocolate sponge and dark chocolate ganache, and the oh's and ah's will rise up from the table.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Chocolate sponge cake

Ingredients Preparation
  • 135g

Melt at 45 °C.

  • 162g
  • 144g
    egg yolks

Mix and beat. Add to the chocolate.

  • 270g
    egg white
  • 180g
    caster sugar

Mix and whip up. Fold into the chocolate.

  • 99g
  • 9g
    baking powder

Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes.

Cherry jelly

Ingredients Preparation
  • 568g
    red cherry puree

Heat up to 40 °C.

  • 64g
    invert sugar
  • 68g
    gelatin mass

Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm).

  • Q.S.
    frozen Morello cherries

Dress with cherries and freeze.

Light ganache

Ingredients Preparation
  • 144g
    whole milk
  • 144g
    35% cream
  • 53g
    egg yolks
  • 53g
    caster sugar

Prepare a crème anglaise.

  • 106g

Pour crème anglaise over chocolate and emulsify. Spread out on a tray and keep in a fridge to crystallize overnight.

Chantilly cream of almonds and kirsch

Ingredients Preparation
  • 306g
    whole milk
  • 245g

Bring milk to a boil and pour over paste. Emulsify.

  • 43g
    gelatin mass

Add gelatine mass and leave to cool.

  • 28g
  • 379g
    whipped cream 35%

Add kirsch and whipped cream.

Finishing and presentation

Ingredients Preparation
  • Q.S.

Cover with dark chocolate glazing Callebaut® ChocO’shine™ FWD-41CHOCSH.

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