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Glossy Chocolate Cherry Cake, Chocolate Mirror Glaze
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Chef :
Fumie's RecipeGlossy Chocolate Cherry Cake, Chocolate Mirror Glaze
Put ganache cream, whipped cream, and dark cherry between three slices of fluffy chocolate sponge and coat with chocolate mirror glaze.
Ingredient
Food ration :
15cm (6 inches) cake
2 Tbsp
cherry syrup (canned)
165 g (5.8 oz)
granulated sugar
2 teaspoons
kirsch
100 g (3.5 oz)
couverture chocolate (bitter)
75 g (2.6 oz)
heavy cream
90 g (3.2 oz)
water
60 g (2.1 oz)
cocoa powder, sugar-free
6 g (2 tsp)
powdered gelatin
30 g (2 Tbsp)
water for gelatin
400 g (14 oz)
canned dark cherry, net weight 220g (7.7 oz)
sticks
chocolate
Cooking instructions
* Step 1
My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/LCtbk4QasEw
* Step 2
Make a cocoa sponge cake.
(Sponge Recipe→https://cookpad.com/us/recipes/15751229-my-favorite-chocolate-cake-covered-with-chocolate-shaving-curls?ref=you_tab_my_recipes)
* Step 3
[Cherry]
Drain the canned cherries. Pat them dry with paper towels. Set aside.
* Step 4
[Syrup]
Put the granulated sugar and cherry syrup (canned) in a heat-resistant container. Warm in a microwave at 600W for 30-50 seconds. Mix well to melt the sugar and add kirsch. Let it cool.
* Step 5
[Ganache]
Put chocolate (small pieces) in a bowl.
Warm heavy cream with a microwave at 600W for about 1 minute. Add half the cream to the chocolate. Let it sit for about 30 seconds, and mix roughly.
* Step 6
Microwave again for about 20 seconds and mix well to melt until smooth. Add the remaining cream. Use a whisk to stir until smooth and glossy. Let it cool.
* Step 7
[Whipped Cream]
Add sugar to heavy cream. Use an electric mixer to whip on low speed until heavy while cooling with ice water. Add kirsch and whip until soft peaks form.
* Step 8
[Assembling] Slice the cocoa sponge into three pieces. Set 6 cherries aside for topping and cut the remaining cherries in half.
* Step 9
Lay the first layer and brush the top with the cherry syrup. Spread the ganache thinly on the top.
* Step 10
Add the whipped cream on and spread. Put the cherries over it, and cover them with the cream.
* Step 11
Add the 2nd layer, and repeat the steps. Add the third layer, brush the top with the cherry syrup.
* Step 12
Fill gaps on the side with the cream. Cover the cake with the ganache cream.
* Step 13
Warm a cake palette knife with hot water and wipe off the water well. Use the palette knife to touch the ganache gently to smooth the surface. Let it sit in a fridge for 4 hours to overnight.
* Step 14
[Chocolate Mirror Glaze]
Sprinkle gelatin over water to soak. Please put water first and then sprinkle gelatin over to prevent becoming uneven. Sift cocoa powder. Set aside. Put water, heavy cream, and granulated sugar in a small pot.
* Step 15
Heat it until boiling while stirring sometimes. Remove from the heat, add gelatin and stir to melt.
* Step 16
Add cocoa in 2-3 parts. Use a whisk to stir well each time. Strain with a tea strainer.
* Step 17
Cool it with ice water while stirring occasionally. Cool to 25 ℃ / 77 F or below (until heavy) and remove from ice water.
* Step 18
Place the cake on a net. Pour the glaze over the cake, letting it run over the sides. (I took the temperature just before pouring over the cake, it was 20℃ / 68 F.) Let it sit in a fridge for 2-3 hours to set.
* Step 19
[Topping] Top with cherries. Pipe the whipped cream, and top with chocolate sticks and silver dragees. Done. Thank you.
Note: if there is a photo you can click to enlarge it
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