Recipe of Black Forest Cake

Recipe

BLACK FOREST CAKE

Recipe for 12 individual entremets (mould 070546)

COCOA SHORTBREAD

117 g - Softened butter
37,5 g - Caster sugar
93 g - Brown sugar
2,5 g - Fleur de sel
135 g - Flour T55
23 g - Cocoa powder
4 g - Baking powder
116 g - Finely crushed chocolate 70%
528 g - Total weight

CRUNCHY COCOA-GIANDUJA SHORTBREAD

200 g - Gianduja
175 g - Cocoa shortbread
375 g - Total weight

FLOURLESS CHOCOLATE BISCUIT

105 g - Almond paste 70%
165 g - Egg yolks
35 g - Cocoa powder
60 g - Cocoa paste
108 g - Butter
226 g - Egg whites
1 g - Albumen INGREDIUM
50 g - Caster sugar
2 g - Salt
752 g - Total weight

MORELLO CHERRY COMPOTE

51 g - Water
110 g - Caster sugar (1)
131 g - PONTHIER Morello cherry puree
60 g - PONTHIER raspberry puree
4 g - Natur Lin INGREDIUM
6 g - Natur Agrum INGREDIUM
4 g - Natur Alg INGREDIUM
5 g - Caster sugar (2)
350 g - PONTHIER Morello cherries
721 g - Total weight

MASCARPONE KIRSCH CHANTILLY

169 g - Cream (1)
100 g - Caster sugar
1 pc - Vanilla pod
7,5 g - Gelatin Fast INGREDIUM
100 g - Mascarpone
400 g - Cream (2)
150 g - Whole milk
20 g - Kirsch
947,5 g - Total weight

CHOCOLATE MOUSSE

202 g - Cream (1)
175 g - Peru Chocolate 75%
43 - Peru Chocolate 45%
5 g - Gelatin Fast INGREDIUM
67 g - Egg whites
37 g - Brown sugar
168 g - Cream (2) 35% fat
697 g - Total weight

1.
COCOA SHORTBREAD
Using a mixer fitted with the paddle attachment, mix all the ingredients together except the chocolate. Once the dough is smooth, add the crushed chocolate. Roll out to 4 mm and bake at 170°C for 17 min.
2.
CRUNCHY COCOA-GIANDUJA SHORTBREAD
With the paddle attachment, mix the melted gianduja with the cocoa shortbread, then roll out in a 40x30 cm frame.
3.
FLOURLESS CHOCOLATE BISCUIT
With the robot-coupe, soften up the almond paste with the egg yolks. Leave to cool. Whisk together. Melt butter and cocoa paste together at 50°C. Fold into first mixture. Beat egg whites with Albumen and salt. Tighten with caster sugar. Fold egg whites into 1st mixture. Finish with sifted cocoa powder. Spread on a silpat-covered baking sheet in a 40x30 cm stainless steel frame. Bake at 180°C in convection oven for approx. 18 minutes. Cool to room temperature. Once cooled, stick the biscuit on the crunchy Gianduja sablé.
4.
MORELLO CHERRY COMPOTE
Boil water and caster sugar (1) at 125°C. Dissolve with hot fruit purees and reheat to 105°C. Add the caster sugar (2), Natur Agrum and Natur Lin and blend. Bring to a boil. Add Morello cherries.
5.
MASCARPONE KIRSCH CHANTILLY
Bring cream (1), sugar and vanilla to the boil and leave to infuse for 15 minutes, covered. Add Gelatin Fast, then pour over mascarpone and cream (2) and blend. Chill for 24h. Whip cream and Kirsch, gradually adding cold milk. Mold into 4 cm-diameter silicone half-spheres, adding Kirsch Morello cherries.
6.
CHOCOLATE MOUSSE
Heat the cream (1). Add Gelatin Fast then pour over chocolates. Mix. At the same time, whip the cream (2) with a mixer. Make a meringue with the brown sugar. Mix the whipped cream with the ganache at 35°C, then add the meringue.
7.
BUILDING AND FINISHING
Decorate with “small curved petals” (060366), then color with dark cocoa butter (045015) and “Ruby” glitter powder (040171). Complete with “Edible dried red vervain flowers” (050294).