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Mini chocolate cakes filled with Paris cream and sour cherries

Mini chocolate cakes filled with Paris cream and sour cherries

Name: Mini chocolate cakes filled with Paris cream and sour cherries
Total time: 2 h
Ingredients: 6 eggs; 300 g sugar; 400 g flour; 2 dcl oil; 2 dcl milk; baking powder; cocoa; 250 ml chocolate; 250 ml sweet cream; 300 g edible chocolate; 150 g sweet cream; Cherries; Chocolate for decoration

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 13

mini chocolate cakes filled with paris cream and sour cherries

A simply fantastic recipe for superb mini chocolate cakes!

Difficulty (1 - 5): 3, medium

Number of persons: 8

Preparation time: 120 minutes + 1 hour cooling time for sponge cake

Recipe by: Kristina Urana

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients:

6 eggs
300 g sugar
400 g flour
2 dcl oil
2 dcl milk
baking powder
cocoa
250 ml chocolate

ingredients for the cream:

250 ml sweet cream

ingredients for the ganache:

300 g edible chocolate
150 g sweet cream

Supplements:

Cherries
Chocolate for decoration

Instructions:

preparation procedure:

Whisk the egg whites, add the egg yolks, sugar, milk and oil. Then stir in the sifted flour with the baking powder and cocoa by hand. Bake at 180 degrees until nicely baked:) Check with a toothpick. Cool the sponge cake. I baked mine the day before making the cakes.

For the Parisian cream, break the chocolate into small pieces. Bring the sweet cream to the boil and simmer over a low heat while stirring in the chocolate pieces. When the mixture is creamy, remove from the heat and cool. Whip the cooled mixture again like sweet cream with a hand mixer, as this will make it extra frothy. I made the cream the previous day.

Cut out circles from the pastry. I used the circles to shape the rice. they are sharp and cut through the sponge nicely. Cut the circles in half or in three parts, depending on the thickness of the sponge. Spread the Paris cream between the layers and place a couple of sour cherries. When you have finished filling the cakes, make the ganache.

Heat the cream almost to boiling and pour over the small chocolate cubes. Leave for 2 minutes, then stir with a spoon until everything is melted. Do not stir too roughly as you do not want to trap air bubbles.

I used an oven rack and a larger container for the ganache to drain into to line the cake. Place the net on the dish and place the cakes on top. Top each one with ganache. Allow to drain and cool a little. Transfer them to a tray and then to the fridge.

I melted milk and white chocolate to decorate. I poured the chocolate into clear bags and cut a small hole. I drew a "ribbon" of chocolate on the baking paper, first with the milk chocolate and then with the white chocolate. When the chocolate had cooled a little I cut out circles, and put in the fridge.

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