BLACK FOREST CAKE
 

BLACK FOREST

 An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 10 pieces
Difficulty: Easy
 
 

INGREDIENTS

Chocolate Biscuits:
40g egg yolks
105g eggs
110g (85g + 25g) sugar
65g egg whites
25g flour
25g cocoa powder

MANJARI 64% CREAM:
125g whole milk
125g heavy cream
25g sugar
50g egg yolks
2g gelatin sheets
110g MANJARI 64%

IVOIRE 35% Vanilla Kirsch Whipped Ganache:
330g (90g + 240g) heavy cream
10g acacia honey
10g glucose (or corn syrup)
120g IVOIRE 35%
2 ea NOROHY Vanilla Bean
10g kirsch

Cherry Jelly:
140g frozen cherries
70g cherries in alcohol (or frozen cherries)
4g gelatin sheet
20g sugar
5g kirsch

Chocolate Liquor Soaking Syrup:
140g water
30g sugar
40g chocolate liquor
1 ea NOROHY Vanilla Bean

MANJARI 64% Chocolate Icing Shell:
800g MANJARI 64%
80g grape seed oil

 

INSTRUCTIONS

 
Chocolate Biscuits:
  • Whip the egg yolks, whole eggs, and 85g of sugar with a hand mixer.
  • Beat 25g of sugar with the egg whites to stiff peaks. Fold into first mixture.
  • Mix in the flour and cocoa.
  • Weigh 360g of batter on a 30 x 40 cm baking sheet and spread out with an angled spatula.
  • Bake at 446°F (230°C) in a convection oven for about 6 to 7 minutes.
 
MANJARI 64% CREAM:
  • Over medium heat, heat the milk and cream.
  • Whisk together the egg yolks and sugar. Pour in the hot liquid while stirring.
  • Return everything to the saucepan over low heat. Stir gently until the cream thickened slightly. Using a thermometer, cook until the temperature is 82°C.
  • Once the temperature is reached, remove the saucepan from the heat and strain.
  • Add the gelatin previously softened in the cold water and wrung out.
  • Pour in the melted MANJARI 64% chocolate and blend with an immersion blender to a perfect emulsion.
  • Cover and store in the refrigerator.
 
IVOIRE 35% Vanilla Kirsch Whipped Ganache:
  • Heat 90g of cream with the glucose (or corn syrup), honey and the two split and scraped vanilla beans.
  • Pour in the melted IVOIRE 35% chocolate and stir vigorously.
  • Mix and add 240g of cold cream with the kirsch.
  • Cover and store in the refrigerator, ideally overnight.
 
Cherry Jelly:
  • Defrost and blend 140g Frozen cherries in a food processor to make them into a purée.
  • Soak the gelatin in a large amount of cold water and wring it out.
  • Chop the 70g cherries.
  • Heat half the purée with sugar at 140°F (60°C), soak the gelatin in a large quantity of cold water. When soft (3-5min), squeeze out the excess water and add to the hot liquid..
  • Pour 125g of jelly into the already assembled dessert frame and place everything in the freezer.
 
Chocolate Liquor Soaking Syrup:
  • Boil the water, sugar, and the split and scraped vanilla bean. Place in the fridge.
  • Mix the syrup and add the chocolate liqueur.
 
MANJARI 64% Chocolate Icing Shell:
  • Melt the MANJARI 64% chocolate at 40°C and add the grape seed oil. Use at around 90°F (35°C).
Assembly and Finishing
  • Cut 4 strips of chocolate biscuit 30 x 10 cm.
  • In an approximately 12 inches by 4 inches dessert frame, place a strip of biscuit and soak it with the soaking syrup, pipe and smooth over 125g of MANJARI 64% Cream then cover with a strip of biscuit, soak and place in freezer.
  • Spread the whipped ganache until a whip to medium soft peaks is obtained. Pipe and smooth 125g of this preparation on the second biscuit then cover with a strip of biscuit, soak and place in the freezer.
  • Make the morello cherry jelly and pour 125g over the third cookie. smooth and place the last biscuit strip on top. Soak it then place it in the freezer.
  • Once well frozen, frame and cut 3 cm wide pieces.
  • Coat the top and sides with MANJARI 64% Chocolate Icing Shell. Place in the freezer.
  • Put in the refrigerator the day before for optimal tasting.
  • Note: It is possible to make the whipped ganache without the Kirsch as you wish.