INGREDIENTS
- For a cake with 12 slices (20 cm ring).
- Genoise:
- – Eggs 6 items.
- – Mascabo sugar 80 g.
- – Orange zest 1 unit.
- – Vanilla essence 1 cdita.
- – Flour 0000 80 g.
- – Bitter cacao 25 g.
- – Butter 60 g.
- Syrup:
- – Water 200 cc.
- – Sugar 100 g.
- – Kirsch 20 g.
- Chocolate Ganache:
- – Crema 250 cc.
- – Semi-sweet chocolate 250 g.
- Crema chantilly:
- – Crema 300 cc.
- – Impalpable sugar 30 g.
- – Vanilla essence 1 cdita.
- Termination:
- – Semi-bitter pastry tub 200 g.
- – Contemporary maraschino cherries 300 g.
BLACK FOREST CAKE fabricated from genoise with syrup, chocolate ganache, chantilly cream and cherries! the true bomb for candy lovers
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, add the melted butter, equating densities with a premix.
4. Distribute the batter inside three 20 cm molds.
5. Bake at 180°C for about 12 to fifteen minutes.
6. Unmold and let cool on a rack.
Syrup:
1. Place all of the elements in a saucepan. Deliver to a boil for two min. and reserve (102ºc). Add the cocoa off the warmth.
Chocolate Ganache:
1. Deliver the cream to a boil and pour over the finely chopped chocolate. After a second, combine with a whisk till a secure combination is achieved.
Crema chantilly:
1. Combine the cream with the sugar and essence, beat till chantilly and reserve within the fridge.
Armed:
2. Organize the genoise on three discs.
3. Add 2/3 elements of ganache and shut with one other disc. Drizzle with syrup.
4. Cowl with the chantilly cream (reserve some for adornment) and prepare the pitted cherries.
5. End with the final genoise album. Cowl with a bit leftover ganache.
6. Embellish with the remaining Chantilly cream, cherries and chocolate shavings.
