This document provides recipes and instructions for assembling a black forest cake with six servings. It includes recipes for a cocoa sponge cake, cherry compote made from cherries and sugar, a Caraïbe chocolate mousse made from milk, couverture chocolate and whipped cream, and a vanilla chantilly cream made from cream, mascarpone, sugar and vanilla pod. It provides directions for cutting and layering the components in a mold, including the sponge cake, cherry compote and chocolate mousse before freezing. Once frozen, it is to be unmold, sprayed with black and red chocolate and decorated with whipped cream, cherries and gold leaf.
This document provides recipes and instructions for assembling a black forest cake with six servings. It includes recipes for a cocoa sponge cake, cherry compote made from cherries and sugar, a Caraïbe chocolate mousse made from milk, couverture chocolate and whipped cream, and a vanilla chantilly cream made from cream, mascarpone, sugar and vanilla pod. It provides directions for cutting and layering the components in a mold, including the sponge cake, cherry compote and chocolate mousse before freezing. Once frozen, it is to be unmold, sprayed with black and red chocolate and decorated with whipped cream, cherries and gold leaf.
This document provides recipes and instructions for assembling a black forest cake with six servings. It includes recipes for a cocoa sponge cake, cherry compote made from cherries and sugar, a Caraïbe chocolate mousse made from milk, couverture chocolate and whipped cream, and a vanilla chantilly cream made from cream, mascarpone, sugar and vanilla pod. It provides directions for cutting and layering the components in a mold, including the sponge cake, cherry compote and chocolate mousse before freezing. Once frozen, it is to be unmold, sprayed with black and red chocolate and decorated with whipped cream, cherries and gold leaf.
This document provides recipes and instructions for assembling a black forest cake with six servings. It includes recipes for a cocoa sponge cake, cherry compote made from cherries and sugar, a Caraïbe chocolate mousse made from milk, couverture chocolate and whipped cream, and a vanilla chantilly cream made from cream, mascarpone, sugar and vanilla pod. It provides directions for cutting and layering the components in a mold, including the sponge cake, cherry compote and chocolate mousse before freezing. Once frozen, it is to be unmold, sprayed with black and red chocolate and decorated with whipped cream, cherries and gold leaf.
Cocoa sponge : 35 g egg yolk Whipp the egg yolk, the eggs and the sugar. 100g eggs Whipp the egg white with the 40g of sugar. 75g sugar Swift the flour and cocoa powder together. 80g egg white Mix softly the two whipped mixs add the powders. Pour 40g sugar into a baking plate, cook at 170°C during 8 minutes. 30g flour 30g cocoa powder
Cherry compote : 300g pitted cherries Cut the cherries in half, place in the pan. 30g sugar Add the sugar previously mixed with the pectin. Bring to a 5g pectin boil. Pour into insert mold and freeze. 20g gelatin mass
Caraïbe chocolate mousse :
205g milk Boil the milk, pour on the couverture. 255g Caraïbe 66%couverture Whipp the cream. 340g whipped cream Let the « ganach » cooling to 40°C. Add the whipped cream, mix softly and use directly. Vanilla chantilly : 200g cream Scratch the vanilla podand put in the cream, whipp all the 50g mascarpone ingredients to obtain a strong whipped cream. 25g sugar 1 vanilla pod
Black spray : 150g dark couverture Melt the couverture and the cocoa butter to 45°C add the 150g cocoa butter food coloring, mix, sift and spray directly. Qs. black food coloring
Red spray : 100g white couverture Melt the couverture and the cocoa butter to 45°C add the 100g cocoa butter food coloring, mix, sift and spray directly. Qs. red food coloring
Montage : Cut out a 16cm diameter cocoa sponge disc. For the entremets, make a reverse assembly, pipe the mousse in the 18cm diameter circle mold, line the edges, then deposit the cherry insert. Pipe the mousse until the 75% of the mold, deposit the biscuit, smooth then freeze. Beat the whipped cream and pipe a wreath of about 14cm diameter between two guitar leaves, lightly flatten and freeze. Unmold the frozen dessert, spay with the black gun. Spay the crown of whipped cream with the red spray gun and place on the cake. Decorate with 3 fresh cherries, place a piece of gold leaf at the end of their tail.
