UNIGRÁ S.p.A.

Dark chocolate & Cherry Recipe

Veriegato red sour cherry

Fior fiore multicake

Pannatex

Ariba dark chocolate

Decor up sugar free

Vanilla bourbon paste

Brunella hazelnut

7 Steps
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Sunflowe seed oil 200g
Eggs 400g
Variegato red sour cherry 400g
Fior fiore multicake 1000g
Pannatex 30g
Variegato red sour cherry 100g
Ariba dark chocolate 300g
Milk 300g
Decor up sugar free 400g
Vanilla bourbon paste 10g
Decor up sugar free 500g
Stracciatella dark superior 100g
Brunella hazelnut 500g

Method

  1. Mix alla the ingredient of the sponge together with a pedal tool and cook it 180°C por 10 min.

  2. Scale Ariba chocolate, red sour cherry variegato and Pannatex.

  3. Warm up the milk and add to the previous mix, mixing with a whisk.

  4. Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould.

  5. Unmould the cakes and dipp it in the stracciatella pinguino strawberry.

  6. Glaze the cherry baked cake with Brunella hazelnut and stracciatella dark superior previously melted.

  7. Pour the glazed mousse on top of the cake and decorate with decoup sugar free fully whipped with vanilla bourbon paste.

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