With a rich and deep chocolate flavor, black forest is the ideal cake for birthdays, feasts, and other special occasions. I encourage you to give it a shot to please your children!
Ingredients:
Genoese:
90 g flour, 125 g sugar
40 grams cocoa
4 eggs
1 teaspoon cinnamon
To soak in syrup
4 tablespoons cherry syrup
50 grams of sugar
100 grams of water
Kirsch
3 eggs for chocolate mousse
chocolate 100 g
30g of butter
1 tablespoon icing sugar
Mascarpone 200 g of 30% liquid cream, whipped
Mascarpone 200 g
Icing sugar (50 g)
1 vanilla bean
Finishes
400 g amarena cherries in a jar
Dark chocolate (70 g)
1 tablespoon oil
Preparation:
The must-have black drill
Prepare the chocolate mousse and sponge cake the day before.
It will not crumble once stale.
In a bain-marie over low heat, mix together the entire eggs and the sugar until 50°.
Remove from the flame and whisk until completely cool (about 10 minutes).
With a spatula, gently fold in the sifted flour, chocolate, and cinnamon.
Pour into a buttered and floured 18 cm mold (no ring, as it will leak).
Bake for 20 minutes at 180° in a preheated oven. Cool on a rack after unmolding.
Cook the syrup to soak the next day: bring the cherry syrup and sugar to a boil, then pour in a generous amount of Kirsch and set aside to cool.
Whip the mascarpone cream with the Chantilly creamer.
Assembly:
Make three standard discs out of the cake.
Using a brush, completely saturate the first pastry in syrup.
Chocolate mousse on top.
Cover with the second pastry, soak thoroughly, and top with the mascarpone cream.
Add cherries.
Cover with the final pastry and repeat the process, soaking it fully.
Place the expanding circle on top of the cake and adjust it to fit.
Firmly press everything together.
Place for 2 hours in the freezer.
To make the chips:
Melt the chocolate in a microwave-safe bowl.
Add the oil and place a strip of chocolate on a cold work surface (in the summer, chill it with an ice cube bag).
When it’s hard, scratch it with both sides of a large knife’s blade.
You must press forcefully while pulling towards yourself.
Uncircle the cake and cover it with whipped cream.
Decorate the cake with shavings, Chantilly and mousse rosettes, and a few cherries.
