Black forest cake

The Black forest cake is a classic of French pastry … There are few people who do not like where this delicious cake with whipped cream gently mingles with cherries macerated in kirsch, all in a chocolate sponge cake.
Category : Desserts and cakes
Difficulty : Easy
Servings : 10 people
Preparation time : 45 mins
Cooking time : 20 mins
Rest time : 3 hrs
Total time : 1 hr 5 mins
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5 de 1 vote

Black forest cake

Ingredients
  

Instructions
 

  • Start by making a chocolate sponge cake and draining the amarenas cherries.
  • For the setting of the Black Forest, I use a cardboard disc slightly bigger than the chocolate sponge cake.
  • Start by drying the cherries and save the juice to soak the chocolate sponge cake.
  • Make chocolate shavings by grating a chocolate bar with a peeler, then put them in the refrigerator to be cold and ready for the use.
  • First you have to put the whisk, the tank and the cream in the refrigerator. Then, to obtain a Chantilly cream, start whisking the cream at average speed, and thereafter increase the speed .
  • When the Chantilly cream is almost finished, add some sugar progressively. Stop whisking when the cream is stiff.
  • Cut the chocolate sponge cake with a big knife in three equal parts.
  • Put your first chocolate sponge cake disc on the cardboard and soak it with the cherries syrup and a paint brush.
  • Spread 1 cm thick layer of cream and place the cherries all over it.
  • Put your second chocolate sponge cake disc, press gently with your hand then soak it just like the first time.
  • Spread a new layer of cream, place again cherries over it and to finish, put the last chocolate sponge cake disc, previously soaked.
  • Cover entirely the cake with some Chantilly cream, starting with the top, then the sides.
  • Cover the sides of the cake with the chocolate shavings.
  • For finishing, you can do whatever you want on the top of the cake, but here is a example made with a pastry bag
The video is in French, but you can see the English subtitles.
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Video

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