Varied recipes

BLACK FOREST INGOT

INGREDIENTS

  • Genoise:

    Makes 1 plate of 40×30 cm

  • – Egg 6 models.
  • – Sugar 120 g.
  • – Orange zest 1 unit.
  • – Vanilla essence 1 cdita.
  • – Flour 0000 120 g.
  • – Bitter cacao 25 ​​g.
  • – Butter 60 g.
  • Syrup:
  • – Water 200 cc.
  • – Sugar 100 g.
  • – Kirsch 20 g.
  • Chocolate Ganache:
  • – Crema 150 cc.
  • – Dulce de leche pastry chef 150 g.
  • – Semi-sweet chocolate 150 g.
  • Chocolate mousse with out gelatin:
  • – Crema 200 cc.
  • – Sugar 80 g.
  • – Weigh 50 g.
  • – Semi-bitter chocolate 300 g.
  • – Crema 600 cc.
  • Crema Chantilly:
  • – Crema 300 cc.
  • – Impalpable sugar 30 g.
  • – Powdered milk 1 tablespoon.
  • – Vanilla essence 1 cdita.
  • Termination:
  • – Pastry tub for Biscuit base.
  • – Contemporary or maraschino cherries 300 g.
  • – Cocoa powder to sprinkle.

BLACK FOREST INGOT, spectacular! The dessert of your goals is right here and the step-by-step under… Do you dare to strive it?

PROCEDURE:

Genoise:
1. Beat the eggs with the sugar in a bain-marie till they attain 45ºC, take away from the warmth and beat till stiff and at room temperature. Add the zest and vanilla essence.
2. Sift the flour and cocoa and add it to the batter in 2 batches and with enveloping actions.
3. Lastly, incorporate the melted butter, matching the densities with a premix.
4. Distribute the smoothie on a 40×30 cm plate with silicone or buttered parchment paper.
5. Bake at 180°C for about 12 to fifteen minutes.
6. Unmold and let cool on a rack.
7. As soon as chilly, lower in two (with a noticed and taking care to not break up the seeds)

Syrup:
1. Place all of the components in a saucepan. Carry to a boil for two min. and ebook. Add the cocoa off the warmth.

Chocolate Ganache:
1. Carry the cream with the ddl to a boil and pour over the finely chopped chocolate.
2. After a second, combine with a whisk till a secure combination is achieved.
3. Place within the fridge till it takes on a sleeve texture.
4. Place in a bag with a clean nozzle quantity 9.
5. Reserve chilly till you assemble the cake.

Mousse:
1. Make an English cake with the cream, sugar and yolks
2. Pour the preparation over the chopped chocolate, combine, if mandatory, combine.
3. Let it cool and add the cream midway by.
4. Use instantly.

Crema chantilly:
1. Combine the cream with the sugar and essence, beat till chantilly and reserve within the fridge.

Armed:
2. Organize the genoise in two rectangles. On the bottom, brush with tub and let it crystallize.
3. Flip and body.
4. Drizzle with syrup and canopy with mousse, high with cored cherries and shut with the opposite cake. Drizzle with syrup.
5. Cowl with a skinny layer of ganache and place within the freezer, keep away from freezing, we should cool it properly to attain neat cuts.
6. Cowl with the chantilly cream, making diagonal cylinders with the assistance of a clean nozzle N.
7. Cool and lower with a knife moistened with water in every lower. Organize the pitted cherries within the heart of every ingot.
8. Sprinkle with bitter cocoa.

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