Forêt-Noire

level 1

Forêt-Noire (or Black Forest cake) is one of those timeless pastries you should have tried once. It's the combination of a real chocolate sponge with fluffy whipped cream and crispy chocolate curls that has made this classic world-famous. Getting the sponge just right may take a bit of trial and error. And of course, making the chocolate wrapping and the curls requires some more advanced chocolatier's skills. But it's really fun. Alternatively, you can decorate this cake with Callebaut's chocolate shavings: they're ready for use and bring the same great flavour.

Forêt-Noire

Recipe components

Used Callebaut products

Almond and chocolate sponge cake

IngredientsPreparation

Melt to 50°C.

  • 180g
    almond paste
  • 160g
    egg yolks

Process in a food mixer with a beater adding the egg yolks a bit at a time.

  • 300g
    egg white
  • 220g
    granulated sugar

Beat with the sugar until stiff.

Mix the chocolate into the almond paste mixture and delicately fold in the egg whites. Pour in baking circles of 4 cm high (fill ¾ full) and bake at 170°C for approximately 30 minutes.

Whipped cream with kirsh

IngredientsPreparation
  • 800g
    35% cream
  • 130g
    caster sugar
  • 10cl
    Kirsch

Whip.

Finishing and presentation When the sponge cake has cooled down, cut into three equal pieces and place a circle of the sponge cake in the bottom, drench in the Kirsch syrup, arrange a crown of Kirsch whipped cream and finish with cherries. Repeat this operation and place in the freezer for a few moments. Remove the pastry from the mould and cover with chocolate shavings.