Chocolate cherry bomb gelato cake

method

• Whisk up your double cream in a pastry mixer, to soft peak and remove from the mixing bowl.
• Warm up the white base, melt the chocolate and blend together with the dextrose.
• Batch freeze your chocolate gelato, then place this into the mixing bowl and whisk until the gelato sticks to the side of the bowl.
• Now add in your whipped cream and whisk until it is all blended together.
• Pour this mixture into your mould.
• In order to make a void for the cherry filling, wrap a sphere dish in cling film and place this into the chocolate cake mix and freeze.
• Once frozen remove the sphere dish to reveal your void.
• Fill this void with Joyfruit cherry and place a chocolate sponge base onto the bottom of the cake and freeze.
• To finish, cover with Chocolate Mirror Glaze.