Chocolate sponge cake
600 ml cream
60 g sugar
100 g Amaretto
100 g white chocolate
150 g Lauretta 50% blackcurrant filling
sugar, water, rum essence, lemon
200 g tempered chocolate, redcurrants or pomegranate seeds, cocoa
Divide the 60/40 sponge cake into three even parts (crosswise). Whip the cream until stiff and add the sugar.
Melt the chocolate using a hot-water bath or in a microwave oven. Divide the whipped cream into 2 equal parts. Leave one part in the mixing bowl and add the molten chocolate and Amaretto while mixing slowly. Fold the Lauretta 50% blackcurrant filling gently into the second part of the whipped cream with a spatula until the consistency is uniform.
Proceed as for a layer cake: 3 layers of sponge cake and 2 layers of frosting; remember to soak the cake. The blackcurrant frosting comes first, followed by the Amaretto frosting. Do not use the whole Amaretto frosting – leave about 1/3 to spread over the whole cake. When ready, place in the fridge for an hour. Then put the cake in the freezer for 15 minutes or a blast chiller for 3-5 minutes.
When the cake is well-cooled, pour over tempered chocolate and decorate with redcurrants or pomegranate seeds.