Original creation by
Bruno VAN VAERENBERGH
Creative Pastry Chef Debic Europe,
‘Passion Pâtisserie’ Member,
Belgium
KIRSCH CHOCOLATE CAKE
Chef :
Brand
Quantity :
Recipe for 3 cakes of 500 g
KIRSCH CHOCOLATE CAKE
INGREDIENTS AND PREPARATION
Ingredients
75 g chopped candied cherries
35 g Kirsch Jacobert® 48% vol. (1)
150 g almond paste 60/30
50 g Kirsch Jacobert® 48% vol. (2)
275 g brown sugar
300 g eggs
100 g milk
100 g cream
275 g flour
8 g baking powder
35 g bitter cocoa powder
125 g chocolate chips
50 g hazelnut powder
275 g butter
Step
Chop the cherries and infuse in the Jacobert® Kirsch (1).
Mix the almond paste, Jacobert® Kirsch (2) and brown sugar.
Add the eggs and whisk for 5 minutes, at medium to high speed.
Pour milk and cream (at room temperature).
Stir in flour, baking powder and bitter cocoa powder, sifted.
Add melted chocolate, hazelnut powder and macerated
cherries in Jacobert® Kirsch. Finish with melted butter.
Baking to 170°C for 45/50 minutes.
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