Original creation by
Jean-Michel PERRUCHON,
M.O.F. Pastry,
Bellouet Conseil School, Paris, France
BLACK FOREST CAKE
Chef :
Brand
Quantity :
Recipe for 3 crown desserts with a diameter of 18 cm
light black forest recipe
1. LIGHT CHOCOLATE SPONGE
Ingredients
165 g egg yolks
90 g brown sugar
240g egg whites
90 g caster sugar
90 g dark couverture chocolate (70%)
25 g pure cocoa paste
Total weight: 700 g
Step
Using the whisk attachment, beat the egg yolks with the brown
sugar then incorporate the whites, whisked to a stiff meringue
with the caster sugar. Finish the mixture with the melted dark
couverture chocolate and cocoa paste at 40°C. Pipe the sponge
mixture into three 16 cm diameter ungreased stainless steel
rings and bake in a convection oven at 160°C for approximately
12 to 15 minutes. Place in the freezer.
2. VANILLA JACOBERT® KIRSCH FOAM
Ingredients
165 g milk
2 vanilla pods
40 g egg yolks
30g caster sugar
21 g gelatine
(3 g of 200 Bloom gelatine powder and 18 g water)
20 g Jacobert® Kirsch 48% Vol.
160 g whipped cream
Total weight: 436 g
Step
In a saucepan, make a custard with the milk, split and scraped
vanilla pod, egg yolks and caster sugar. Cook to 85°C, pour
over the gelatine and blend. Chill to 20°C and then mix in the
Jacobert® Kirsch and the whipped cream. Pour 120 g of the
foam into the same silicon moulds that you are going to use to
assemble the desserts in a savarin shape, sprinkle some fresh
raspberries inside. Freeze until assembly.
3. MERINGUE BASE
Ingredients
70 g egg whites
50 g inverted sugar
50g glucose
Total weight: 170 g
Step
Mix the egg whites with the inverted sugar and the glucose and
whip with the whisk attachment.
4. LIGHT CHOCOLATE MOUSSE
Ingredients
135 g milk
135 g whipping cream
135 g egg yolks
275 g dark couverture chocolate (70%)
28 g gelatine (4 g of 200 Bloom gelatine powder
and 24 g water)
160 g meringue base
225 g whipped cream
Total weight: 1,093 g
Step
In a saucepan, make a custard with the milk, cream, eggs yolks
and sugar, and cook to 85°C. Pour the custard over the dark
chocolate and the gelatine. Blend and cool to 25°C. Incorporate
the meringue and the whipped cream. Use immediately.
5. DARK CHOCOLATE RED MIRROR ICING
Ingredients
150 g water
300 g caster sugar
300 g glucose
200g sweetened condensed milk
150 g gelatine
(21 g of 200 bloom gelatine powder and 129 g water)
250 g dark couverture chocolate (64% cocoa)
5 g fat-soluble red food colouring
Total weight: 1355 g
Step
In a saucepan, heat the water, caster sugar and glucose to 103°C.
Pour over the sweetened condensed milk and gelatine then over
the dark couverture chocolate and red food colouring. Blend and
then chill. The following day, heat the icing to 40°C and let cool
to 30/35°C before use.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
With a piping bag, half-fill three 18 cm diameter silicon
savarin moulds with the chocolate mousse and then add the
thoroughly chilled vanilla-kirsch inserts. Add more chocolate
mousse and then lightly press in a disc of the chocolate
sponge (with a circle cut out of the centre so that it fits into
the savarin mould). Smooth with the rest of the mousse and
place in the freezer. Unmould the desserts and glaze them with
the red mirror icing. Place a “belt” of dark couverture chocolate
around the edge. Place a ring of dark couverture chocolate on
the top and decorate with some meringue mushrooms, fresh
raspberries, and balls of frozen chocolate mousse glazed with
the red mirror icing. Finish with some chocolate angels’ hair
and a few specks of gold leaf.
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