Ingredients
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| Chocolate Sponge | Whip all ingredients together for 5 minutes on high speed. Spread the batter outtill 7mm tickness and bake. | |
| Cherry Syrup | Boil the sugar and water and add the starfruit griotte. Cool down before using.Soak the sponge with the cold syrup. | |
| Filling | Spread the Topfil Finest Cherry 70% on top of the sponge and place anotherlayer on top and freeze. | |
| Topping | Whip the cream on medium speed to a stiff peak. | |
| Chocolate Ring | Spread a thin layer of tempered chocolate on a stripe of Guittard sheet, pre-cutstripe, and roll around a 5,5cm diameter PVC pipe. | |
| ASSEMBLING | Cut 5cm diamater cirkels out of the frozen sponge with the Topfil. Put the insert in the middle of the chocolate ring andpipe the whipped cream on top(Note that the insert needs to be slightly smaller in diameter than the ring to avoidcondensation on the chocolate tube from the frozen insert). Decorate with some chocolate shaving. |
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