Black forest-style verrines recipe
- For 3 verrines
- Preparation: 15 minutes
- Cooking: 20 min
Ingredients
Chocolate génoise :
- 4 eggs
- 50 g cocoa powder
- 75 g flour
- 125 g white sugar
Chantilly cream :
- 50 cl non
- low-fat liquid cream
- 35 g icing sugar (or whipped cream directly)
- bought in a shop.
Decorations :
- Cherries and syrup
- Amarena or maraschino
+ specific utensils
- Electric beater
- Maryse
- Pastry bag
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Preparation :
Preparing the chocolate sponge cake :
- Whisk the eggs and sugar with an electric whisk. When the dough falls, it should form a "ribbon" with a trace of it remaining on the surface of the mixture for a few moments.
- Add the sifted flour. Gently fold in the flour with a pastry blender, mixing from the inside out.
- Place on a baking tray and place in the oven at 180°C for about 20 minutes.
- Leave the sponge cake to cool, then cut into pieces in the shape of the verrine.
Preparing the whipped cream :
Caution: Do not remove the crème fraîche until you are ready to make the chantilly.
- Pour the cream into a bowl. Add the icing sugar.
- Whip the cream with an electric whisk. Change speed (from slowest to the fastest) gradually, approximately every 30 sec.
- Leave to rest in the fridge for at least 2 hours. Take it out just before serving.
- Serve using a piping bag of your choice.
Assembling the verrine :
- Fill the verrines with pieces of chocolate sponge cake.
- Add cherries (amarena or maraschino).
- Add whipped cream, then chocolate sponge again. Finish with whipped cream.
- Place a cherry (amarena or maraschino), sprinkle with pieces of sponge cake and add a little syrup (amarena or maraschino).