Romantik Blog
Romantik Cherry Sacher Cakes
Ingredients
Chocolate biscuit
- 180g egg white
- 60g sugar
- 160g powdered sugar
- 160g grounded almonds
- 40g flour
Chocolate ganache
- 600g cream
- 90ml glucose syrup
- 580g dark chocolate couverture
- 40g milk
- 25g cocoa powder
Cherry filling
- 150g cherrys
- 40g sugar
- 1TL white port wine
- 1 vanilla bean
Garniture
- 5g cocoa nibs
- 20g cocoa powder
Instructions
-
1.
Chocolate biscuit
For the biscuit cake, beat the egg whites, gradually add the granulated sugar and continue beating until you have a firm beaten egg white. Mix and sieve the icing sugar, flour, cocoa powder and almonds. Gently fold the sifted mixture into the beaten egg white. Preheat the oven to 165°. Spread the batter on a baking tray lined with baking paper and bake for about 15 minutes. Leave the dough to cool for further processing. -
2.
Cherry filling
Halve and stone the cherries. Place the sugar, port, vanilla and cherries in a small saucepan and reduce to a simmer over a low heat. Then puree everything, it can be a little chunky. Pour the puree into a small half-round silicone mould and freeze. If you don't have a silicone mould, you can also use an ice cube mould. -
3.
Chocolate ganache
Carefully heat half of the cream with the glucose (honey is an alternative) and remove from the heat as soon as it has reached about 70°C. Melt the chocolate in it. Once melted, add the milk, cocoa powder and the rest of the cream. Blend everything with a hand blender and then pour into a bowl. Leave to stand at room temperature. -
4.
Finalisation
Cut out 6cm diameter circles from the sponge. Cut out 6 of the circles in the middle with a diameter of 3cm. Line dessert rings or similar, with a height of 11cm, with the first cut out base. Now alternately spread the bases with the ganache and sprinkle with cocoa nibs. When half the height has been reached, insert the bases with the hole in the middle and insert our cherry centre. Brush with the ganache and sprinkle with cocoa nibs. Repeat the previous process until the ring is completely filled. Carefully remove the rings and decorate the resulting cupcakes with the remaining ganache as desired. Finally, sprinkle everything with cocoa powder and chill the tartlets until ready to eat. Decorate with figs and raspberries.
Enough for approx. 6 servings.
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