BLACK FOREST CAKE

YIELD: ½ FRAME (9x13)

CHOCOLATE BISCUIT:

EGG YOLKS 392G
SUCROSE 238G
SIFTED CAKE FLOUR 408G
SIFTED COCOA POWDER 106G
EGG WHITE 588G
SUCROSE 327G
TOTAL: 2059G

METHOD:
1. WHIP THE EGG YOLK WITH THE SUGAR UNTIL FLUFFY.
2. WHIP THE EGG WHITE TO SOFT PEAKS
3. FOLD THE SIFTED DRY INGREDIENTS IN THE EGG WHITES
4. FOLD THE EGG WHITES IN THE EGG YOLK MIXTURE
5. SPREAD ON A SILPAT
6. BAKE AT 360°F FOR 10 MINUTES
7. COOL ON RACK AND COVER WITH A TOWEL TO KEEP IT MOIST.

CHERRY SYRUP:
CHERRY JUICE 350G
BOTTLED WATER 240G
SIMPLE SYRUP 240G
KIRSCH LIQUOR 110G
TOTAL 840G

METHOD:
1. MIX ALL INGREDIENTS TOGETHER AND KEEP REFRIGERATED

KIRSCH MOUSSE:

PASTRY CREAM 330G
KIRSCH LIQUOR 53G
GELATIN SHEETS 20G

WHIPPED CREAM 35% 1350G
CONFECTIONERY SUGAR 120G
TOTAL: 1873G

METHOD:
1. MAKE THE PASTRY CREAM AND LET COOL.
2. WARM UP 1/3 OF THE PASTRY CREAM WITH THE BLOOMED GELATIN
3. ADD TO THE REST OF THE PASTRY CREAM
4. ADD THE KIRSCH LIQUOR
5. WHIP THE CREAM WITH THE 10X TO SOFT PEAKS.
6. FOLD 1/3 OF THE WHIPPED CREAM TO THE PASTRY CREAM
7. FOLD IN THE REMAINING WHIPPED CREAM

CHOCOLATE MOUSSE:

DARK CHOCOLATE 64% 52G
WHIPPED CREAM 207G
TOTAL 259G

METHOD:
MIX THE CREAM IN THE CHOCOLATE WARMED UP AT 45°C/113°F.

ASSEMBLY:

1. LINE A SHEET PAN WITH A PARCHMENT PAPER AND A RECTANGULAR CAKE FRAME.
2. PLACE A LAYER OF CHOCOLATE BISCUIT ON IT AND SOAK WITH THE CHERRY JUICE.
3. POUR ALL THE KIRSCH MOUSSE IN IT
4. SPRINKLE 350G OF CHERRIES ON IT.
5. PLACE A LAYER OF CHOCOLATE BISCUIT ON IT AND SOAK WITH THE CHERRY JUICE.
6. FREEZE OVERNIGHT
7. UNMOLD AND SPREAD A THIN LAYER OF CHOCOLATE MOUSSE WITH A COMB.
8. SPRAY WITH THE CHOCOLATE SPRAY.
9. DECORATE WITH A FEW BRANDIED CHERRIES AND A PLAQUETTE.
CUT 4 RECTANGLES OF 200 MM X 140 MM OUT OF ½ FRAME (400 MM X 280 MM )