Black Forest

Name: Black Forest
Ingredients: 305 g all purpose flour / plain flour; 305 g all purpose flour / plain flour; 21 g baking powder; 50 g cocoa powder; 145 g vegetable oil; 500 g eggs; 10 g glucose syrup; 400 g Valrhona Ivoire white chocolate, 35%, melted; 30 g kirsh; 14 g pectin NH; 400 g cherry purée; 50 g water; 75 g glucose; 650 g Valrhona Guanaja dark chocolate, 70%; 350 g cocoa butter; Valrhona Jivara milk chocolate, 40%, tempered.; Valhrona Manjari dark chocolate, 64%, tempered.; Dark chocolate, tempered.; 15 g silver gelatin sheets; 660 g whole milk / full fat milk; 660 g whole milk / full fat milk; 130 g egg yolks; 70 g granulated sugar (US); 3 vanilla beans, split & scraped; 1400 g Valrhona Caraïbe chocolate, 66%, chopped; 1200 g heavy cream / double cream, whipped to soft peaks; 1200 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Sponge Cake

375 g granulated sugar (US)
305 g all purpose flour / plain flour

Cake
Dessert

Method

Chocolate Sponge Cake

Preheat oven to 180°C / 356°F.
In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and whisk for 6 minutes at high speed.
Add milk and mix for