INGREDIENTS
- – Butter 225 g.
- – Sugar 250 g.
- – Brown sugar 120 g.
- – Eggs 6 items.
- – Yogurt 110 g.
- – Milk 110 cc.
- – Sunflower oil 210 g.
- – Vanilla essence 10 g.
- – Flour 0000 310 g.
- – Cocoa powder 140 g.
- – Baking powder 12 g.
- – Sal 14 g.
- Caramel and kirsch syrup:
- – Sugar 450 g.
- – Water 600 cc.
- – Kirsch 50 g.
- Chocolate Ganache:
- – Dulce de leche pastry chef 100 g.
- – Chocolate coating 54% 100 g.
- – Milk cream 100 g.
- – Dulce de leche pastry chef 225 g.
- Frosting mascarpone:
- – Mascarpone 250 g.
- – Milk cream 200 cc.
- – Cream cheese 200 g.
- – Impalpable sugar 80 g.
- – Vanilla 1 tsp.
- – Krisch 1 cdita.
- – Contemporary cherries 50 g. Chop. 10 items of maraschino cherries separated with their syrup.
BLACK FOREST of probably the most scrumptious truffles on this world
PROCEDURE:
1. Preheat the oven to 175 levels. Grease and coat two roughly 23 x 33 cm plates or 3 26 cm molds.
2. Beat with butter and each sugars for 4 minutes at medium-high pace. Add the eggs separately, reducing the preparation with the spatula if crucial. Beat 4 extra minutes after the final egg.
3. With a hand mixer mix yogurt, milk, oil and vanilla essence. Add step by step within the type of a thread to the preparation very slowly (in three minutes the emulsion).
4. Combine flour, cocoa, baking powder and salt.
5. With the mixer on low pace, add the dry elements and blend for 1 minute.
6. Divide the combination in two if in case you have two plates or one giant one, or in three if in case you have the three 26 cm molds.
7. Bake for 30 to 35 minutes. Rotate the plates in order that it cooks evenly. Prepare dinner till the stick you place in comes out with some crumbs. Cool.
8. Make a caramel with the sugar and 1/4 of the water. Pour the remainder of the boiling water over it. Boil two minutes and switch off.
9. Chop the chocolate. Deliver the cream to a boil and pour over the chocolate, emulsify and add the dulce de leche. Homogenize nicely with a rubber spatula. Cool in a plastic tray at room temperature in order that its shine is just not misplaced.
10. Mascarpone frosting: Beat all the things till stiff peaks are obtained, with the mixer balloon.
11. Assemble: contained in the mould if doable, place the primary layer of the cake, prick with a fork and soak with syrup.
12. Place 250 g of pastry dulce de leche and unfold evenly.
13. Place a second layer of sponge cake, soak once more and place 250 g of the chocolate ganache. Bury contemporary cherries in quarters or halves. Place the final layer of sponge cake.
14. Relaxation chilly for 1 hour.
15. Frost the complete cake with spatula neatly in phases.
16. Make 10 curly peaks round.
17. Sift slightly further cocoa across the edges and over the curls. Place a refined cherry on high of every curl.
