Minibolo black forest of chocolate with whipped cream and cherries

Ingredients

• 12 small units

Pasta

• 560 g of sugar
• 345 g of wheat flour
• 227 g unsalted butter
• 200 g egg
• 118 g of cocoa powder
• 10 g of sodium bicarbonate
• 3 g of chemical baking powder
• 480 ml of water
• 5 ml vanilla essence

Chantilly

• 500 ml fresh cream
• 4 tablespoons of sugar

ganache

• 300 g half bitter chocolate
• 250 ml fresh cream

Assembly

• 200 g of chocolate sprinkles
• 200 g cherry in syrup
• 100 g of icing sugar

Method of preparation
Dough

1. 1 Mix and sift dry ingredients except cocoa.
2. 2 Dissolve the cocoa in hot water and let it cool.
3. 3 In the mixer, beat the butter with the sugar until it forms a light cream.
4. 4 Slowly add the eggs and beat until smooth.
5. 5 Incorporate the dry ingredients, add the vanilla and finally the cocoa.
6. 6 Beat quickly and arrange 100 g of dough in 8-cm-diameter forms.
7. 7 Bake at 180ºC for about 20 minutes. Chantilly In the mixer, beat the ice cream very well with the sugar until the point of chantilly.

Ganache

1. Boil the cream.
2. In a metal or glass container, place the chocolate and pour the hot cream on top.
3. Mix well until smooth and shiny and allow to cool completely, mixing occasionally to cool evenly; use the ganache when you have consistency of ointment.

Source : prazeresdamesa.uol.com.br

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