DF logo


  • Inspired
  • Artistic
  • Progressive

Dark Fantasy White Forest Cake

Presenting the lesser known Spanish version of the White Forest Cake. Heightened with Dark Fantasy Choco Meltz and cherries, this is a show stopper for sure...

moative_img moative_img moative_img moative_img

Ingredients and tools

Dark Fantasy Choco Meltz - 250 gm

Fresh cherries, stoned* - 100 gm

Chocolate garnishes a few

For the white chocolate and mascarpone cream

Fabelle white chocolate - 80 gm

Cooking cream - 60 gm

Mascarpone cheese - 80 gm

Whipped cream - 80 gm

* alternate with red stone fruits


Oven, silicon mould or baking tin, sauce pan, spatula, whisk, piping bag and serving ware.

Serves 6 - 8

moative_img moative_img moative_img

To prepare

The white forest cake

Preheat the oven to 150oC.

Finely crush half the Dark Fantasy Choco Meltz and place in a silicon mould or baking tin.

Bake at 150oC for 10 minutes or until the cookie base is firm, allow to cool.

In a saucepan heat the cream and add to the broken pieces of white chocolate.

Stir gently until the chocolate is melted completely.

Combine the whipped cream with the mascarpone cheese and fold into the melted white chocolate.

Chill the mixture for an hour or until firm.

Using a piping bag, pipe a layer of the white chocolate and mascarpone cream on top of the cookie base.

Assemble the stoned cherries and remaining whole Dark Fantasy Choco Meltz, retaining a few as garnish.

Pipe the remaining white chocolate and mascarpone cream into the mould and smoothen the surface using a spatula.

Allow to set in the refrigerator.

moative_img moative_img moative_img

To Assemble

Demould the Dark Fantasy White Forest Cake. Garnish with fresh cherries, Dark Fantasy Choco Meltz and chocolate garnishes. Serve whole or sliced.

moative_img moative_img moative_img moative_img

Tools and such

  • 1. Silicone muffin mould
  • 2. Ring cutter
  • 3. Palette knife
  • 4. Piping bag and nozzle
  • 5. Silicone spatula
  • 6. Silicone ring mould
  • 7. Grater
  • 8. Ice cream scoop
  • 9. Digital weighing scale
  • 10. Heavy bottom sauce pan
  • 11. Citrus zester
  • 12. Pastry brush
  • 13. Rectangle tart mould
  • 14. Electric whisker
  • 15. Baking tray
  • 16. Parchment paper
  • 17. Whisk
  • 18. Mixing bowl
  • 19. Disposable loaf baking pan