Black Forest

Recipe

Created by

Vinesh Johny - Executive Pastry Chef at Lavonne Academy of Baking Science & Pastry Arts

Chocolate Cake

ingredients	preparation
90g eggs 142g sugar 135g flour 11g baking powder 184g milk 131g clarified butter 116g C811NV	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	preparation
10g gelatin 520g cream 78g caster sugar 2pod(s) vanilla bean 130g egg yolks 78g caster sugar	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	preparation
456g red cherry puree 300g frozen cherry 96g caster sugar 7g NH pectin 7g gelatin 7g gelatin 10g lemon juice	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	preparation
6g gelatin sheet 110g Heavy Cream 35% 110g Whole milk 44g egg yolks 23g caster sugar 466g 70-30-38NV 400g Heavy Cream 35%	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	preparation
187g water 382g sugar 382g glucose syrup 382g 811NV 27g gelatin sheet 240g condensed milk 135g Nappage red colour liquid	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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