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
Our procucts used in this recipe:
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.