Recipes with Amarena Fabbri

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Black Forest Cake


For the chocolate cream: 

125 g custard 

200g chocolate (50% cocoa solids) 

700g whipped cream 

For the kirsch cream:

1Kg whipped cream 

250g sugar 

1 vanilla pod Bourbon 

25g kirsch 

For the kirsch sugar syrup:

100g liquid sugar (70%) 

100g water 

25g Kirsch 

An alternative for anyone who cannot get hold of kirsch: 

100g Amarena syrup 

100g water 

25g brandy or grappa 

600g chocolate sponge cake 

100g Amarena Fabbri 

150g chocolate (50% cocoa solids)


More than 1 hour


x 12



For the chocolate cream: heat the custard in the microwave, taking care that the mixture does not go over 35°C.  Add the melted chocolate and stir carefully.  Stir in some whipped cream quickly, to create bubbles in the mixture, and then blend the two mixtures together, stirring from top to bottom.

For the Kirsch cream: whip the cream with the sugar and vanilla, and then blend in the Kirsch.

For the Kirsch sugar syrup: blend all the ingredients together.

Put the cake together by putting a ring or a square of chocolate sponge cake on the bottom.  Pour the Kirsch sugar syrup on top of it, followed by a layer of Kirsch cream and then some Fabbri Amarenas.  Finish with a layer of sponge cake soaked in sugar syrup, and then cover the sponge cake with the chocolate cream.  Decorate with whipped cream, Fabbri Amarenas and milk chocolate shavings.


Recipe by silviettasimo