Black Forest Pastry

Ingredients list for Black Forest Pastry

• 1 Dark chocolate sponge
• 2 cups Whipped cream
• + for garnish Fresh cherries pitted, 1 cup
• 2 tablespoons Sugar
• ½ teaspoon Lemon juice
• as required Sugar syrup
• 250 grams Chocolate shavings

Method

1. Heat a non-stick pan, add cherries, sugar and lemon juice and bring to the gentle simmer and cook for five to ten minutes. Set aside to cool for at least ten minutes.
2. Trim a thin layer from the top of dark chocolate sponge with a serrated knife and then cut in to a rectangular shape. Further cut from the middle to make two layers.
3. Using a pastry brush apply some sugar syrup on the base half of the cake. Pipe out half cup of whip cream on the edges. Place cherry compote in the middle.
4. Place the top half of sponge on top press down gently.
5. Brush the top layer with the remaining sugar syrup, and frost the outside of the cake with most of the remaining whipped cream.
6. Cover the sides and top of the cake with chocolate shavings. Pipe rosettes with remaining whipped cream and garnish with fresh cherries.
7. Chill the cake in a refrigerator. Cut into slices and serve.

Nutrition Info