Ingredients
sponge cake
500 ml non-dairy cream and cow's milk cream 80/20
50 g sugar
150 g Lauretta sour cherry filling 50%
~300 g chocolate (including 100 g dark chocolate)
golden rum or 90% rum essence, sugar, lemon, water
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Preparation
- Cut out sponge cake circles (8 cm diameter; 2 circles per 1 piece). Pour molten chocolate over half of the circles and apply the soaking mixture containing plenty of golden rum to the other half.
- Whisk the cream and sugar and melt the dark chocolate. Once the cream is whipped, add the chocolate while mixing at low speed. Once the chocolate-coated circles have solidified, turn them upside down and pipe the chocolate frosting around the edge to a height of about 2 cm, leaving some empty space inside into which you should add the Lauretta sour cherry filling 50%. Cover the cherry filling with a thin layer of chocolate frosting and place the other layer of sponge on top, creating a dome. Coat everything with the frosting and smooth out. Place in the fridge for about an hour. Melt the chocolate and move the cooled domes into the freezer for about 5 minutes. Take out and pour the molten chocolate over.
