Black Forest Cake

by Emmanuele Forcone

COCOA SPONGE CAKE

450 g eggs
130 g trimoline
220 g sugar
130 g hazelnut powder
210 g cream 35%
220 g weak flour
16 g baking yeast
50 g cocoa powder 22-24%
50 g cocoa mass
130 g liquid butter
6 g salt

GELE' GRIOTTE

250 g frozen griotte puree
50 g sugar
6 animal gelatin 170 bloom
30 water for gelatin
whole cherries in pieces

CHOCOLATE BAVARIAN CREAM

145 g cream 35%
145 g milk
60 g egg yolk
60 g sugar
225 g dark chocolate 64%
5 g animal gelatin 170 bloom
25 g water for gelatine
375 g cream 35%
1 g salt

Black Forest Cake

COCOA SPONGE CAKE:

Mix together eggs, cream and invert sugar, incorporate the powders and mix further. Finish the mixture by adding the melted liquid butter at 45°C with the cocoa mass. Mix everything, pour onto a baking mat and cook for 10 minutes at 170°C.

GELE' GRIOTTE:

Heat a small amount of puree with the sugar and animal gelatine, add to the rest of the puree and mix well. Pour over the bavarois and arrange whole black cherry pieces on top.

CHOCOLATE BAVARIAN CREAM:

Heat the milk with the cream, pour it on the mixture of egg yolks, sugar and salt, mix and put it back on the heat and let the cream reach a temperature of 82-83 °C. Pour on the dark chocolate and gelatine and emulsify. Finally, add the cold cream and complete the emulsion until you obtain a smooth, shiny and elastic must.

The products used in this recipe

KE100