Black forest

A classic with a cherry heart. Originally from the Baden region, Black Forest is one of the most traditional gateaux in German gastronomy. Starting with ingredients from the original recipe, like kirsch liqueur and Griotte cherries, Enric Monzonis reinvents this classic by reducing the number of layers and adding little nuances, like the vanilla hint of Opal white chocolate, to give it his own personal touch without losing its essence.

cocoa sponge cake

Ingredients Preparation
  • 300g
    pasteurized egg(s)
  • 180g
    sucrose
  • 140g
    flour
  • 40g
    Cocoa powder Selection 22

Heat the eggs with the sucrose to 50ºC in bain-marie. Beat in the mixer until the mixture cools down and gradually sprinkle in the flour and Selección 22 cocoa powder. Measure out into a 14 cm deep ring lined with paper and bake in the oven at 160ºC for 25 minutes.

kirsch and cherry soak

Ingredients Preparation
  • 125g
    mineral water
  • 125g
    sucrose
  • 100g
    griotte cherry purée
  • 75g
    Kirsch
  • 2g
    gelatin leaves

Make a syrup with the mineral water and the sucrose and dissolve the previously soaked gelatin. Mix with the Griotte cherry purée and the kirsch and set aside.

Griotte cherry compote with black beer

Ingredients Preparation
  • 500g
    Griottine cherries
  • 200g
    black beer
  • 225g
    sucrose
  • 25g
    sucrose
  • 11g
    NH pectin
  • 50g
    glucose syrup
  • 60g
    lemon juice

Mix the Griotte cherries with the 225 g of sucrose and film. Stew in a pan for a few seconds. Add the black beer and the lime juice and blend. Pour the result of the mixing into the pan again together with the glucose syrup. Heat to 40ºC and sprinkle in the pectin mixed with the 25 g sucrose. Bring to the boil for a few seconds and remove from the heat.

fresh cherry cream

Ingredients Preparation
  • 500g
    strained cherry purée
  • 70g
    sucrose
  • 30g
    mineral water
  • 6g
    citric acid solution
  • 42g
    gelcrem fred

Place the mineral water and strained cherry purée in a pan and heat to 45ºC. Mix the sucrose and the locust bean together and sprinkle over. Bring to the boil and leave to cool. Pour the result into a jug and blend in a food processor. Add the Gelcrem Fred and the citric acid solution and continue blending. Strain through a fine sieve and place the cream in a piping bag with a size 10 plain nozzle, then set aside.

sour cream and tea mousse

Ingredients Preparation
  • 2g
    locust bean gum
  • 130g
    water
  • 15g
    sakura tea
  • 6g
    gelatin leaves
  • 1g
    salt
  • 210g
    Opal
  • 210g
    semi-whipped sour cream
  • 200g
    semi-whipped cream

Heat the water in a pan to 90ºC and infuse the tea for 4 minutes. Strain and rectify. Dissolve the gelatin and add the salt. Pour over the Selección Opal 30.3% white chocolate and emulsify. When the mixture reaches 23ºC, mix with the semiwhipped creams

70/30 black paint

Ingredients Preparation
  • As needed
    70/30 black paint
  • As needed
    70/30 black paint with white base

black paint with white base

Ingredients Preparation
  • As needed
    70/30 white paint
  • 15g
    fat soluble black colouring

assembly

Arrange the cut sponge cake in a size 10 ring and soak liberally with the syrup. Spread 45 g of cherry compote onto the sponge cake. Place another piece of sponge cake on top and soak well with the syrup. Now spread 65 g of fresh cherry cream with the piping bag and freeze. Place 24 g of sour cream and tea mousse in the mould, insert the filling and freeze. Remove from the mould and decorate. 

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