As autumn approaches, the colors begin to change and with them the flavors we want to serve to the table. For five generations and in over 100 countries around the world.
The most common way to use it is simply poured over ice cream, in generous dollops, but Fabbri Amarena can also be cooked in sweet or savory recipes. In Lecce they put it in pastry, in Naples on top of zeppole. What’s the perfect match? With chocolate, as in this gluten-free and bake-free recipe, created by Chef in Camicia, it’s quick and easy to make (but it needs at least 3 hours in the fridge).
Raw Chocolate and Sour Cherry Cake Recipe
Ingredients for an 18 cm cake tin
12 sour cherries, 300 g dark chocolate, 200 g fresh cream, 20 g of bitter cocoa
Method
Chop the chocolate and melt it in a bain-marie, then incorporate the sieved bitter cocoa. Heat the cream and add the melted chocolate, then whip until the mixture is well blended. Place in a cake tin, then place the sour cherries on top, leaving half of them to emerge from the mixture and let them harden in the fridge for at least 3 hours. Decorate with cocoa powder.
