Instructions

Crémeux

1. Over a double boiler, heat milk, cream, eggs and sugar, stirring continually.
2. Once mixture has reached 170ºF pour into bowl, over chocolate. Let rest one minute.
3. Add salt and vanilla, mix with immersion blender until smooth.
4. Strain, wrap and chill.
5. Once cooled, fold in whipped cream and store in a piping bag until ready

Flourless Chocolate Cake

1. Over a double boiler, melt butter, chocolate and cocoa powder. Set aside to cool.
2. Using half of the sugar whip egg whites to stiff peaks and set aside.
3. Using remaining sugar, whip egg yolks to thickened state.
4. Gently fold the 3 mixtures together.
5. Spread onto ¼ sheet pan and and bake @ 320ºF for approximately 12 minutes, rotating halfway though.
6. Cool in pan.
7. Punch out 8 rounds to fit savarin mold.

Ganache

1. Bring heavy cream to a boil.
2. Pour over chocolate and butter.
3. Add in salt and vanilla, mix well.

Assembly

1. Pipe crémeux into savarin molds, top with flourless cake round. Freeze.
2. Unmold, fill cavity ½ way with ganache.
3. Layer 40g (1.5 oz) Andros Professional Cherry Fillings on the ganache.
4. Place Amarena cherries bordering the filling.