Black Forest Cake - Chef Recipe by Joshua Hingston
Ingredients
Cocoa sponge:
300 g eggs
380 g sugar
3 g salt
50mL lemon juice
10 g baking pwder
377 g flour
33 g coca
200 g vegetable oil
Chocolate mousse:
250 g milk
5 g gelatin
690 g dark chocolate Valrhona Manjari
1000 g cream
Maraschino:
5 g gelatin
100 g molk
5 g glucose
200 g white chocolate Valrhona Ivoire
187 g cream
100 g Marashino cherries, pipped
1 vanilla bean
Cocoa syrup:
200 g water
75 g sugar
75 g milk
25 g cocoa
20 g raspberry liqueur
Method
Cocoa sponge:
Whip eggs, sugar and salt until light and fluffy. Mix in lemon juice and baking powder.
Sift dry ingredients together with vegetable oil and add together.
Cook in a pre-heated oven at 165 C for 20 minutes.
Chocolate mousse:
Soften gelatin. Heat milk and add to chocolate, melt until incorporated.
Add gelatin. Set aside to cool until room temperature.
Fold in whipped cream.
Maraschino:
Soften gelatin.
Heat milk and glucose, add to chocolate to melt.
Add gelatin and cool to room temperature.
Blend half cherries to a puree and add to mix, then add the rest chopped roughly.
Fold in whipped cream.
Cocoa syrup:
Mix all ingredients together. Bring to a simmer.
Set aside to cool overnight in the fridge.
To assemble:
Place the first cake layer on a serving plate. Brush the top with syrup to moisten it.
Add chocolate mousse
- Spread a generous layer of mousse over the soaked cake layer.
Add maraschino filling
- Spoon cherry filling over the mousse layer.
Repeat
- Place the second cake layer on top and repeat the process: soak with syrup, spread mousse and add cherries filling. If you have a third layer, repeat once more.
Top Layer
- Place the final cake layer on top. Cover the entire cake mousse, smoothing it out with a spatula.
Decorate
- Decorate the top with more cherries and sprinkle chocolate shavings or curls over the cake.
Chill
- Refrigerate the cake for a few hours to let the flavours meld together and the mousse to set.
Recipe provided by The Long Pavilion at qualia
