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Black Forest Cake Filling

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Black Forest Cake Filling


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Tempo de preparo

30 min(s)


1 servings

Ariane Cristine

  • Ingredients
  • Recipe
  • Fresh cream700 ml
  • Cherries in syrup20 unit(s)
  • Dark chocolate100 g
  1. In a mixer, place the fresh cream and beat on high speed for 3 minutes or until the whipped cream point. Be careful not to over-beat, as the whipped cream can turn to butter.
  2. Separate 8 pretty cherries for decoration. With a knife, cut the remaining cherries in half. Reserve.
  3. In the coarse grater, scrape the semisweet chocolate. Reserve the zest.
  4. Remove the side of the removable form. Cut the cake in half horizontally. To do this, cut a piece of yarn a little larger than the diameter of the cake, hold one end in each hand, wrap the yarn around the cake and cross it, pulling slowly until a layer is cut.
  5. Transfer one of the cake halves to a shallow plate. With the help of a spoon, drizzle half of the cake that is on the plate with the reserved syrup.
  6. With a spatula, spread ⅓ of the whipped cream over the cake drizzled with the syrup. Distribute the cherries over the whipped cream and cover with the other half of the cake. Then drizzle with the rest of the syrup.
  7. Reserve some whipped cream for decoration and cover the cake with the remaining cream.
  8. To cover, place spoonfuls of whipped cream over the cake and spread with a spatula. When spreading the frosting, always try to follow the same direction to prevent cake crumbs from soiling the cream. With the help of the spatula, cover the side of the cake, always spreading in the same direction.
  9. Grab a handful of chocolate shavings in one hand and stick it to the entire side of the cake. Do this quickly, as the heat of your hand will melt the chocolate.
  10. Carefully place the reserved whole cherries over the whipped cream. Place the cake in the fridge and keep it there until serving.

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