1 cup of milk
6 tablespoons of dark chocolate
2 tablespoons of rum
200g of cherry maraschino with syrup
3 cans of whole cream without serum
2 egg whites
1 1/2 package of sponge cake (330g)
1 bar of dark chocolate (200g)
1 bar of milk chocolate (200g)
Accessories
English-style cake mold with 28 X 11.5 cm dimensions
Parchment paper
1 cup of milk
6 tablespoons of dark chocolate
2 tablespoons of rum
200g of cherry maraschino with syrup
3 cans of whole cream without serum
2 egg whites
1 1/2 package of sponge cake (330g)
1 bar of dark chocolate (200g)
1 bar of milk chocolate (200g)
Accessories
English-style cake mold with 28 X 11.5 cm dimensions
Parchment paper
Mousse
Melt all the chocolate in a bain-marie
Remove from heat and mix with one and a half cans of cream. Reserve
Cream
Beat the two egg whites until stiff with dark chocolate
Mix with remaining cream and reserve
Assembly
Mix milk, rum, and a quarter cup of cherry syrup
Moisten the biscuits in this mixture
Line the bottom and sides of the cake mold with parchment paper and grease with oil
Reserve some mousse for decorating
Alternate layers of biscuit, mousse, cream, and chopped cherries until all ingredients are used up
Leave in the refrigerator for 6 hours
Turn out and top with reserved mousse
If desired, make designs using a fork.
