Chocolate, cherry, red wine & yoghurt

Serving: 2 cakes 18 cm / 7 diameter

Cake composition
Two chocolate sponges
Greek yoghurt supreme
Cherry confit with red wine
Light milk chocolate mousse

Chocolate sponge:
120 g sugar
126 g egg whites
76 g dark chocolate
120 g almond meal
25 g flour

Melt the chocolate until 50C. Whip the egg whites with sugar until peaks. Add the chocolate
immediately. Fold carefully. Add almond meal and the flour. Pipe four 18 cm / 7 rings using the
pastry bag. Bake for 10 min in the oven, preheated to 190 C / 375 F, fan assisted. oven
190 10 . Let cool completely and cut with 16 cm / 6.5 rings.

Cherry confit with red wine:

120 g cherries
280 g cherry puree
75 g sugar
50 g red wine
10 g pectin NH
3g citric acid

Mix sugar with pectin. In small pot warm the puree with cherries until 35 C / 95 F. Gradually
add pectin-sugar mixture whisking well. Hand whisk and heat until boiling. Add wine and boil
again. Then add citric acid and stir well for another 30 seconds. Pour the mixture into two 16
cm / 6.5 rings, cover with sponge and freeze completely.

Greek yoghurt supreme:

60 g egg yolks
35 g sugar
18 g water
35 g glucose syrup
275 g Greek yoghurt
5g gelatin
90 g heavy cream
30 g invert sugar paste (trimoline)

Soak the gelatin according to instructions. Heat water with sugar and glucose until 118 C / 245
F. Using mixer, start beating egg yolks, then slowly pour hot sugar syrup over, beating all the
time. Continue for several minutes until the mixture becomes pale, fluffy and cools. Carefully
heat the gelatin until 70 C / 158 F and hand whisk together with egg yolks. Melt the trimoline
and add to the yoghurt. Combine yoghurt and egg yolks. Let the mixture cool until 35 C / 95 F,
whip the cream until soft peaks and carefully mix together with yoghurt mixture. Pour over the
cherry confit layer.

Light milk chocolate mousse:

275 g milk
550 g heavy cream
420 g milk chocolate 40%
17 g gelatin

Soak the gelatin according to instructions. Heat the milk and add the gelatin. Pour over the
chocolate and blend it together. Let the mixture cool until 40 C / 104 F, whip the cream until
soft peaks and carefully mix together. Use immediately.

Use two 18 cm / 7 molds. Pour mousse in each, drown frozen confit-supreme-sponge in it

(with sponge to the bottom). Cover with the rest of the mousse and put the other sponge on
top, drowning it a little bit too. Freeze completely, at least 6 hours. Decorate as desired.