They’re the fruit with the shortest growing season ever, they’re awfully sweet, juicy, and simply delicious, so as to make everyone goes crazy over them. Cherries are finally coming and because they’re my favorite fruit above all, I just couldn’t wait to enjoy them on a cake.
Besides myself, who else loves the heavenly union of cherry and chocolate? Even thinking about it, already makes me drool!
There’s dark chocolate that pairs sooo well with cherries, thanks to its red fruits flavors. I can assure you, there’s no better dark chocolate than Manjari 64% from Valrhona to match with cherries… and raspberries, of course! Yes, I’ve also used the original Raspberry Inspiration couverture (from Valrhona again) just to enhance the fruity and acidulous scents of this mousse cake.
For once, I want to share with you the cross-section of the cake ‘cause all the layers are sensational. So, from bottom to top:
- Crunchy Raspberry Inspiration and almond croustillant
- Moist and fluffy Raspberry Inspiration sponge cake (the color is all-natural)
- Fresh cherries compote
- Creamy Manjari 64% dark chocolate and cherry ganache
- Airy and silky-smooth Manjari 64% dark chocolate mousse
- Ivoire white chocolate velvet coating purple-colored with Power Flower food coloring
Raspberry Inspiration sponge cake
100 g eggs, room temperature
50 g cane sugar
27 g almond milk, room temperature
100 g Raspberry Inspiration couverture
50 g soft butter, room temperature (20-25°C)
120 g type 1 whole wheat flour (150-180 W)
3 g baking powder
¼ tsp (1,25 g) Maldon salt
10 g dried raspberries powder
5 g natural red food coloring
Raspberry Inspiration croustillant
100 g Raspberry Inspiration
32 g white almond cream
88 g crunchy granola
Cherry compote
10 g acacia honey
80 g fresh cherries, pitted and cut in half
100 g cherries puree
13 g Fabbri sour cherries syrup
10 g Dulcita raw cane sugar
2 g pectin NH
Manjari 64% dark chocolate and cherry soft ganache
70 g cherries puree
40 g acacia honey
20 g Fabbri sour cherries syrup
70 g Manjari 64% dark chocolate
15 g soft butter, room temperature (20-25°C)
Custard cream (for the Manjari 64% dark chocolate mousse)
60 g almond milk
60 g heavy cream 35% fat content
12 g Mascobado raw cane sugar
24 g egg yolks
â…› tsp (a pinch) Maldon salt
Manjari 64% dark chocolate mousse
156 g custard cream
172 g Manjari 64% dark chocolate
216 g heavy cream 35% fat content, cold
Ivoire 35% white chocolate velvet coating
280 g Ivoire 35% white chocolate
120 g cocoa butter
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