Exquisite Black Forest Cake

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This indulgent dessert is a symphony of rich flavors and textures, from the velvety mousse layers to the luscious cherry compote, all encased in a decadent glaze. Follow the steps below to uncover the secrets of creating this culinary masterpiece. With a moist chocolate sponge, layers of cherry goodness, and a glossy chocolate finish, this cake is not just a treat for the taste buds but a visual delight too. Get ready to impress with every decadent slice!

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Exquisite Black Forest Cake

Ingredients for 16–18 cm (6-7 inches) molds:

For the Mousse:

  • Cream – 200 g (about 1 cup)
  • Cream cheese – 200 g (about 1 cup)
  • Milk – 100 ml (about 0.42 cups)
  • White chocolate – 100 g (about 3.5 ounces)
  • Gelatin – 9 g

For the Cherry Mousse Layer:

  • Cherries – 100 g (about 3.5 ounces)
  • Sugar – 30 g (about 2 tbsp)
  • Cream – 200 g (about 1 cup)
  • Dark chocolate – 50 g (about 1.75 ounces)
  • Gelatin – 4 g

For the Cherry Compote:

  • Cherries – 200 g (about 7 ounces)
  • Sugar – 50 g (about 1/4 cup)
  • Cornstarch – 3 g (about 2 tsp)
  • Gelatin – 4 g
  • Brandy/Liqueur – 2 tbsp

For the Sponge Cake:

  • Egg – 1
  • Wheat flour – 10 g (about 2 tsp)
  • Cocoa – 10 g (about 2 tsp)
  • Almond flour or ground almonds – 20 g (about 2 tbsp)
  • Sugar – 50 g (about 1/4 cup)
  • Salt – a pinch
  • Milk – 25 g (about 2 tbsp)
  • Vegetable oil – 15 g (about 1 tbsp)
  • Amaretto liqueur (for soaking) – 2 tbsp

For the Glaze:

  • Water – 150 g (about 2/3 cup)
  • Sugar – 200 g (about 1 cup)
  • Cocoa – 70 g (about 1/2 cup)
  • Cream – 180 g (about 3/4 cup)
  • Gelatin – 15 g

Exquisite Black Forest Cake

Instructions:

  1. Beat egg with salt and sugar until white and frothy. Add milk and oil, gently mix without disrupting the egg structure.
  2. Introduce sifted flour, cocoa, and almond flour. Bake for 20–25 minutes at 170ºC (about 338ºF) in a 16 cm (about 6.3 inches) diameter ring. The sponge should rise evenly without a crater. Wrap the baked sponge in plastic wrap and refrigerate for a minimum of 6–8 hours.
  3. For the compote, heat frozen cherries with brandy, add cornstarch and sugar, boil for a couple of minutes, remove from heat, and blend. Add pre-soaked gelatin. Pour into a 16 cm (about 6.3 inches) diameter ring and freeze.
  4. For the cherry mousse, whip cream with sugar. Thaw cherries, bring to a boil, add pre-soaked gelatin, mix with whipped cream, and chopped chocolate. Pour over the compote layer and freeze.
  5. For the mousse, whip cream with sugar. Heat milk, add broken white chocolate, pre-soaked gelatin, and cream cheese, blend.
  6. Assemble the cake upside down in an 18 cm (about 7 inches) diameter mold. Freeze for a minimum of 5 hours. Cover the finished cake with glaze.
  7. Glaze: Bring water and cream to a boil, add sifted cocoa mixed with sugar, boil for 1–2 minutes. Remove from heat and add pre-soaked gelatin. The working temperature for glazing is 27–30ºC (about 80–86ºF).

Exquisite Black Forest Cake

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