Cherry Chocolate Cake
15-030
How to do it:
Cake:
1. Combine all ingredients in a mixing bowl. Mix with a wire whisk on high speed for 5-7 minutes.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 40 minutes.
Decoration:
1. Melt Apito Cooking Chocolate.
2. Fold in rice crispies.
3. Deposit on a flat sheet lined with wax paper.
4. Spread until even and allow to set.
5. Using a croissant cutter, cut into chocolate tiles (2” x 2”).
6. Keep in the refrigerator.
Glucosy:
1. Place glucose on a silicone mat and bake at 200°C for 15-20 minutes. If colored glucosy is desired, add food color before placing the glucose on a silicone mat.
Assembly:
1. Cut the cake horizontally into two.Spread the filling in between the layers.
2. Cover with Bakels Dark Choco Fudge.
3. Top with Les Fruits Dark Cherry.
4. Arrange the chocolate-rice crispies tiles around the side of the cake.
5. Top with glucosy and chopped pistachios.
Yield: 1 x 6” round cake