INGREDIENTS
- For a 13×30 cm cake.
- Genoise:
- – Egg 6 items.
- – 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 250 g.
- – Ddl pastry chef 250 g.
- – Semi-sweet chocolate 250 g.
- Crema Chantilly:
- – Crema 300 g.
- – Impalpable sugar 30 g.
- – Vanilla essence 1 cdita.
- Termination:
- – Semi-bitter pastry tub 200 g.
- – Contemporary or maraschino cherries 300 g.
Do you need to discover ways to put together the well-known black forest cake? this time an oblong recipe with genoise, chocolate ganache, syrup and chantilly cream.. a delight to get pleasure from at residence!
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, reduce into three (with a noticed and taking care to not cut up the seeds)
Syrup:
1. Place all of the components in a saucepan. Deliver to a boil for two min. and e-book . Add the cocoa off the warmth.
Chocolate Ganache:
1. Deliver the cream with the ddl to a boil and pour over the finely chopped chocolate. After a second, combine with a whisk till a secure combination is achieved.
2. Place within the fridge till it takes on a sleeve texture. Place in a bag with a easy nozzle quantity 9.
3. Reserve chilly till you assemble the cake.
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 three rectangles.
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 somewhat leftover ganache.
6. Enhance with the remaining chantilly cream, cherries and chocolate shavings.
