Pistacchio Cherries Chocolate Cake

Composition:

This application is made using 3 recipes
(24 cakes of 13 x 5 cm)

  1. Dark Chocolate Cake
  2. Pistachio Cake
  3. Jam of Morello Cherries (griottes)

1. Dark Chocolate Cake

Belcolade Noir 44, C309/X - 240 g
Butter - 210 g
Egg - 375 g
Granulated sugar - 240 g
Flour - 120 g

Method

Soften the butter and mix with the melted Belcolade Noir 44. Then whip it with a mixer with whisk. Mix in another recipient the eggs and sugar. Mix the 2 preparations and add the sifted flour. Mould in flexipans of 13 x 5 cm and bake in an oven at 180 °C during 15-20 min. Let it completely cool down before de-moulding.

2. Pistachio Cake

Butter - 170 g
PatisFrance Praliné Pistache 52 - 140 g
Icing sugar - 100 g
PatisFrance Pistaches Vertes Poudre - 50 g
PatisFrance Amandes Blanchies Poudre - 50 g
Egg yolk - 80 g
Egg - 40 g
Milk - 25 g
PatisFrance Pistaches Vertes Hachées (roasted) - 40 g
Egg white - 95 g
Granulated sugar - 40 g
Flour - 85 g

Method

Soften the butter and mix with the PatisFrance Praliné Pistache in a beater with whisk.
Add the sifted icing sugar, PatisFrance Pistaches Vertes Poudre, PatisFrance Amandes Blanchies Poudre, eggs, egg yolks and milk. Mix until you have a nice aerated preparation.
Meanwhile, in another beater, whip up the egg whites and sugar.
Add the whipped egg whites with the previous preparation.
Finally add the sifted flour and the roasted PatisFrance Pistaches Vertes Hachées. Mould in flexipans of 13 x 5 cm and bake in an oven at 180 °C during 30-35 min. Let it completely cool down before de-moulding..

3. Jam of Morello cherries (griottes)

Defrosted and drained Morello cherries - 1 kg
Purée of Morello cherries (griottes) - 200 g
Granulated sugar - 300 g
Pectin yellow - 15 g

Method

In a pan, mix the purée of Morello cherries with the sugar and pectin. Cook until 103°C. Add the defrosted and drained cherries and cook again until 102 °C. Pour in a bowl and cover with a cling film. Keep in a cold place.

Final assembly

Additional Ingredient
Belcolade Gianduja

Place on a plate the cold chocolate cake and pipe on the edges a crown of Belcolade Gianduja. Decorate the centre with jam of cold Morello cherries and close as a sandwich with pistachio cake. Decorate with a marbled chocolate plate green and black. Store in a cold place at 4 °C.