Vanilla cream
- In a saucepan, mix 275 g cream with glucose, vanilla and the inverted sugar on medium heat.
- Slowly add in the chocolate. Add the remaining cream.
- Mix it gently until completely incorporated.
- Let it rest in the refrigerator for 10 hours.
Chocolate cream
- Mix the cream and milk in a saucepan on medium heat.
- Add the sugar, egg yolks and mix until the temperature reaches 83°C.
- Slowly add the melted dark chocolate and mix with a mixer.
- Remove from heat and place it in the refrigerator for 10 hours.
Breton shortbread biscuit
- Beat the egg yolks and sugar in a bowl until light.
- Add the melted butter, then the flour, baking powder and salt.
- Place a sheet of baking paper on a tray, spread the mixture on it and then cover with baking paper.
- Roll it out with a rolling pin (3 cm thick).
- Chill for 4 hours. After 4 hours, put it in the oven at 160°C for 15 minutes.
- Cut out a circle with a diameter of 24 cm.
Chocolate genoise
- Mix the egg yolks, eggs and 160g caster sugar.
- Keep it aside.
- In another bowl, mix the egg whites and the remaining sugar.
- Add the egg white mixture to the egg yolk mixture.
- Add the flour, cocoa, and mix until completely incorporated.
- Spread the batter on a tray and bake at 215°C for 7 minutes.
- Let it cool down and then cut out a circle of a diameter of 18 cm.
Red berries preserve
- In a saucepan, heat the berries purée with the glucose syrup until its temperature reaches 40°C.
- Add the caster sugar and pectin.
- Bring to a boil. Add the lemon juice.
- Pour the mixture into an 18 cm mould and freeze for 1 hour.
White chocolate spraying
- Heat the white chocolate and cocoa butter until the mixture reaches 45°C.
Assembly
- For the first layer, put 500 g vanilla cream in a piping bag and fill the base of the mould.
- Place the berries preserve on the vanilla cream layer and add the amaretto cherries.
- Put 300 g chocolate cream in a piping bag and create a layer on top of the cherries, and then place the chocolate genoise.
- Put the cake in the freezer for 1 hour.
- Remove the cake from the mould and spray it with the white chocolate preparation. Finally, place the cake on the breton shortbread biscuit.
- Finish by using the remaining vanilla cream to decorate the dessert with a piping bag, along with the white chocolate and gold leaf.