Black Forest
- Level:
-
Medium
Chocolate Cake
Ingredients: Chocolate Cake
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90 geggs
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142 gsugar
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135 gflour
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11 gbaking powder
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184 gmilk
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131 gclarified butter
Preparation: Chocolate Cake
- In a mixer with the whisk attached, combine sugar and eggs.
- Once combined, add the milk following with the melted butter and chocolate.
- Finish by adding the sifted dry ingredients.
- Bake 160oC for 10-12 minutes in a sheet pan lined with silicon mat.
Vanilla Crème Anglaise
Ingredients: Vanilla Crème Anglaise
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10 ggelatin
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520 gcream
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78 gcaster sugar
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2 pod(s)vanilla bean
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130 gegg yolks
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78 gcaster sugar
Preparation: Vanilla Crème Anglaise
- Soak the gelatin in ice-cold water and set aside.
- Heat cream, sugar and vanilla. Temper with the yolks.
- Strain this tempered mix and cook till the mix reaches 82oC while whisking continuously.
- Add in the strained gelatin and pour into insert moulds.
Cherry Confit
Ingredients: Cherry Confit
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456 gred cherry puree
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300 gfrozen cherry
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96 gcaster sugar
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7 gNH pectin
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7 ggelatin
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7 ggelatin
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10 glemon juice
Preparation: Cherry Confit
- Heat puree and fruit to 40oC and add the sugar pectin mix. Bring to boil for a minute.
- Take it off the flame and add gelatin.
- Pour into insert molds and freeze until ready for use.
Chocolate Mousse
Ingredients: Chocolate Mousse
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6 ggelatin sheet
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110 gHeavy Cream 35%
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110 gwhole milk
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44 gegg yolks
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23 gcaster sugar
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400 gHeavy Cream 35%
Preparation: Chocolate Mousse
- Soak gelatin in ice water until softened; squeeze out excess water and set aside.
- Bring heavy cream and milk to a boil in a medium sized pot. Whisk to combine egg yolks and sugar in a small bowl and slowly add hot liquid to temper, cook mixture to 82oC.
- Stir in gelatin to dissolve and strain over chocolate. Whisk to emulsify. Let to cool at 30oC, fold in whipped cream.
Red Glaze
Ingredients: Red Glaze
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187 gwater
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382 gsugar
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382 gglucose syrup
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27 ggelatin sheet
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240 gcondensed milk
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135 gNappage
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red colour liquid
Preparation: Red Glaze
- Soak gelatin in ice water until softened. Squeeze out excess water and set aside.
- In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
- Place the dark chocolate and condensed milk in a tall tub. Pour the hot mixture onto the chocolate and emulsify.
- Stir in the neutral glaze. Add in the gel colour and emulsify using a hand blender.
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