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Paradise Found
Dark Chocolate And Amarena Cherries

Prep Time:1 hour
Cooking Time:7 minutes

Decadent layers of Cloud Forest cake, soaked in Somerset cider brandy, topped with light Rio Caribe chocolate ganache studded with wild Italian Amarena cherries.


For the Base:

6 eggs

100g raw cane sugar

150g unsalted butter

260g of Rio Caribe 72% couverture dark chocolate, nutty coffee notes

100g ground almonds

24 Fabri Amarena cherries in syrup

2 tablespoons of Rum or Cognac, I use Somerset Cider apple Brandy

For the ganache top:

400ml double cream

40g raw cane sugar

130g Rio Caribe 72% couverture dark chocolate, nutty coffee notes


You will need 8 x 8cm round stainless steel moulds  or cake cutters

Baking paper



To make The Cloud Forest Cake base:

Beat 6 whole eggs with 175g sugar until doubled in size. Melt  the butter with the chocolate  in a bowl over hot water. Gently fold half the egg mixture into the chocolate, then fold in the other half Mix in100g of ground almonds, and spread on baking tray so that once risen and fallen back the height is just less than 1cm

Bake in a tray for 7 minutes at 180 degrees. Take 2 tablespoons of the syrup that the Amarena cherries came in, and add 2 tablespoons of brandy. While the cake is still hot, make holes in the base with a fork, and pour over the cherry brandy syrup. Cut 8cm diameter circles out of the sheet of cake and leave the cutters / moulds on the cake

To make the ganache top:

Gently heat the cream in a thick bottomed sauce pan When hot but not bubbling, put in the chocolate and the sugar and stir until fully dissolved. Cut strips of baking paper to line the inside of the top of each mould. Pour the ganache over the bases, until it is 2cm deep

Push in 3 cherries into the ganache, so they are just poking out of the top Refrigerate for about 30 minutes until set and cool. Take out of the fridge, and push the desserts up out of their moulds and peel off the baking paper Serve with cream

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