Dark chocolate & Cherry

Mix alla the ingredient of the sponge together with a pedal tool and cook it 180°C por 10 min.

Scale Ariba chocolate, red sour cherry variegato and Pannatex.

Warm up the milk and add to the previous mix, mixing with a whisk.

Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould.

Unmould the cakes and dipp it in the stracciatella pinguino strawberry.

Glaze the cherry baked cake with Brunella hazelnut and stracciatella dark superior previously melted.

Pour the glazed mousse on top of the cake and decorate with decoup sugar free fully whipped with vanilla bourbon paste.