Ingredients

For the chocolate cake:

  • 1000g Tiffany’s Choco Cake
  • 270g FAMA Fritto oil
  • 500g water
  • Sour cherry in jelly fruigel
  • Amarena cherry in syrup fruigel

For the cream:

  • 500g Emilie vegetable cream
  • 500g Lowicz 36% UHT dairy cream
  • 100g sugar
  • Nibs De Cacao EUROCAΟ

Directions

For the chocolate cake:

Place all ingredients in the mixing bowl and beat with a flat beater for 1 minute at low speed until homogenous dough. Clean the sides of the bowl with a spatula and beat at medium speed for 4-5 minutes. Place the dough into glass molds, put Sour cherry in jelly fruigel in the center and bake in preheated oven at 170-180οC for 15-20 minutes (depending on your oven). After baking, pierce the surface and pour Amarena cherry in syrup fruigel.

For the cream:

Place the Emilie vegetable cream and sugar in the mixing bowl and whip together with the whisk. When half whipped, add the dairy cream and keep on whipping until homogenous and smooth. Finally, decorate with Sour cherry in jelly Fruigel and Nibs De Cacao.


  • 5 / 5
Download recipe:

Share this recipe:

Rate this recipe: