Double chocolate Forêt-Noire

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

Is there anything better than a Forêt-Noire? Yes there is: a double chocolate Black Forest cake. Composition and assembly are quite the same. Only the layers of cream have been replaced with hazelnut-chocolate cream for extra indulgence. Here we applied a ready-to-use Creme dell'Artigiano chocolate cream mixed with some hazelnut praline - but you could replace it with a homemade chocolate pastry cream or ganache. Raspberry marmalade adds a bit of sweet and sourness.

  1. Sponge cake
  2. Filling
  3. Assembly
Double chocolate Forêt-Noire

Recipe components

Callebaut® ingredients
Cocoa Powder - Cocoa powder

Cocoa powder
Filling after baking - Creme dell'Artigiano Extra Bitter

Creme dell'Artigiano Extra Bitter

Sponge cake

IngredientsPreparation
  • 280g
    egg white
  • 150g
    sugar

Beat together.
  • 220g
    egg yolks

Mix in.

Fold in.

Spread the mixture on a baking tray with baking sheet.
Bake for ca. 12 min. at 190°C.
Cut out 3 circles of 18 cm Ø.

Filling

IngredientsPreparation

Mix.

Assembly

Arrange a first circle of sponge cake on the bottom of a ring.
Spread 190 g of Creme dell’artigiano extra Bitter on top.
Spread the raspberry marmelade on top.
Arrange a second circle of sponge cake on top.
Spread the remaining Creme dell’artigiano extra Bitter on top. Spread the praline-pailleté feuilletine mixture on top.
Cover with the last circle of sponge.
Finish with glazing, cherries, chocolate decorations etc.
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