Double chocolate Forêt-Noire

Is there anything better than a Forêt-Noire? Yes there is: a double chocolate Black Forest cake. Composition and assembly are quite the same. Only the layers of cream have been replaced with hazelnut-chocolate cream for extra indulgence. Here we applied a ready-to-use Creme dell'Artigiano chocolate cream mixed with some hazelnut praline - but you could replace it with a homemade chocolate pastry cream or ganache. Raspberry marmalade adds a bit of sweet and sourness.

Level:: Easy

280 g

egg white
150 g

sugar

Beat together.

220 g

egg yolks

Mix in.

135 g

almond powder
35 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag

Fold in.

Spread the mixture on a baking tray with baking sheet.
Bake for ca. 12 min. at 190°C.
Cut out 3 circles of 18 cm Ø.

380 g

Callebaut Fillings - Crema dell' Artigiano Extra Bitter - 10kg Bucket
100 g

raspberry jam

Mix.

Arrange a first circle of sponge cake on the bottom of a ring.
Spread 190 g of Creme dell’artigiano extra Bitter on top.
Spread the raspberry marmelade on top.
Arrange a second circle of sponge cake on top.
Spread the remaining Creme dell’artigiano extra Bitter on top. Spread the praline-pailleté feuilletine mixture on top.
Cover with the last circle of sponge.
Finish with glazing, cherries, chocolate decorations etc.