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Cherry confectionery

Cherry confectionery

Ingredients

Kirsebærbrownie:
60 g  Caraïbe from Valrhona some dark chocolate
30 g butter
1 egg
90 g sugar
15 g flour
5 g cocoa powder
1 pinch salt
15-25 Amarenakirsebær from Fabbri (depending on where cherry excited you are)

Kirsebærganache:
160 g  Caraïbe from Valrhona some dark chocolate
120ml double cream
120g Amarena-cherry syrup from Fabbri

Garnish:
chokoladedrizzle little
dark chocolate beads
little dust freeze-dried cherry
red sorrel

Serves

for 10-12 people

 

 

Kirsebærbrownie:
Melt chocolate and butter in a bowl over a water bath.
Beat eggs and sugar together gently and fold chocolate mixture.
Stir together flour, cocoa and salt.
Pour the batter into a square shape (approximately 16 x 16 cm) lined with baking paper, and plug cherry down.
Bake Brownie in 15-18 minutes at 175 degrees.
Let it cool completely while you're doing ganachen.

Kirsebærganache:
Melt chocolate in a bowl over a water bath and remove the bowl from the heat. Bring cream and cherry syrup to the boil in a small saucepan, and pour it over the chocolate. Stir in the middle of the bowl with a spatula, to ganachen accumulates and becomes beautiful and glossy. Distribute ganachen top of the cake and place it in the refrigerator overnight.

Garnish:
Decorate Brownie with chokoladedrizzle, chocolate pearls, cherry dust and red sorrel just before serving.