Black Forest Cake

COCOA SPONGE CAKE:

Mix together eggs, cream and invert sugar, incorporate the powders and mix further. Finish the mixture by adding the melted liquid butter at 45°C with the cocoa mass. Mix everything, pour onto a baking mat and cook for 10 minutes at 170°C.

GELE' GRIOTTE:

Heat a small amount of puree with the sugar and animal gelatine, add to the rest of the puree and mix well. Pour over the bavarois and arrange whole black cherry pieces on top.

CHOCOLATE BAVARIAN CREAM:

Heat the milk with the cream, pour it on the mixture of egg yolks, sugar and salt, mix and put it back on the heat and let the cream reach a temperature of 82-83 °C. Pour on the dark chocolate and gelatine and emulsify. Finally, add the cold cream and complete the emulsion until you obtain a smooth, shiny and elastic must.