Chocolate Cherry
Intensive chocolate sponge, Chocolate sponge, Cherry jelly and Chocolate mousse — a Zeelandia recipe in 4 components. Uses Maestro Black Cake Mix 25 kg.
- mixing time (intensive chocolate sponge)
- 5 min
- baking temperature (intensive chocolate sponge)
- 180 °C
- baking time (intensive chocolate sponge)
- 15 min
- mixing time (chocolate sponge)
- 3 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 15 min
- ganache cooling temperature (mousse)
- 32 °C
Ingredients
Intensive chocolate sponge
| Ingredient | Quantity |
|---|---|
| Intensive Chocolate Cake Mix | 1400 g |
| Oil | 180 g |
| Water | 280 g |
| Eggs | 280 g |
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 1000 g |
| Oil | 600 g |
| Water | 100 g |
| Eggs | 500 g |
Cherry jelly
| Ingredient | Quantity |
|---|---|
| Water | 2000 g |
| Cherry-flavoured jelly | 600 g |
| Frozen cherries | 800 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1600 g |
Method
- Intensive chocolate sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter in a frame of about 40 x 60 cm. Bake at 180°C for about 15 minutes. Cool and divide into two layers of equal thickness. Place one layer in a frame of the same dimensions.
- Chocolate sponge
Mix all ingredients on medium speed for about 3 minutes (using a flat beater). Spread the batter in a frame of about 40 x 60 cm. Bake at 180°C for about 15 minutes. Cool and cut into strips of about 5 x 60 cm. Arrange the strips on the intensive chocolate sponge layer in the frame, about 5 cm apart. Crumble the remaining strips.
- Cherry jelly
Dissolve the jelly in hot boiled water. Add the cherries and blend everything together with a blender. Cool. Fill the gaps between the chocolate sponge strips with the finished jelly (using a piping bag) and cover with the second intensive chocolate sponge layer.
- Chocolate mousse
Whip the chilled cream (about 900 g). Bring the remaining cream (about 700 g) to the boil, pour it over the Arabesque chocolate and blend with a blender. Cool the ganache to about 32°C and gently fold it into the whipped cream. Spread the mousse evenly over the surface of the cake and sprinkle with the crumbled intensive chocolate sponge. Chill.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.