Black Forest Slice

Recipe

Created by
  • Arno Ralph - Head of Chocolate Academy South Africa

Chocolate Sponge

ingredients preparation
  • 600g
    cake flour
  • 120g
    cocoa powder
  • 840g
    sugar
  • 12g
    baking powder
  • 240g
    butter
  • 720g
    milk
  • 6g
    eggs

Method

1 Crumb the dry with the butter by hand. Add milk & eggs-beat well. Bake at 145C

Cherry Compote

ingredients preparation
  • 1000g
    Frozen Sour Cherries
  • 500g
    sugar
  • 3g
    Citric acid
  • 250g
    water

Method

1 Ring all to a boil and cook for 1min

2 Cool and strain cherries from syrup

3 Use cherries to garnish and syrup to soak sponge

White Chocolate Cream

ingredients preparation
  • 550g
    milk
  • 700g
    VHP Signature White Chocolate
  • 750g
    whipping cream
  • 9g
    Gélatine
  • 2g
    Vanilla

Method

1 Warm Milk & Vanilla, melt in hydrated gelatine

2 Pour Hot mixture over chocolate and emulsify

3 Cool slightly and fold in semi whipped cream

4 Cool & set

5 Whip before use

Assembly

Method

1 Soak Sponge with cherry syrup

2 Pipe whipped White chocolate cream and decor with cherries & chocolate shavings