Frédéric Bau, École du Grand Chocolat Valrhona

Black Forest

Name: Black Forest
Prep time: 2 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: Serves 6–8
Ingredients: Generous ¼ cup (1 oz./25 g) cake flour; 3 tablespoons (⅔ oz./20 g) unsweetened cocoa powder; 4 eggs: 2 whole, 2 separated; 1 sheet (2 g) gelatin; 1 vanilla bean; 1 jar of griottes cherries, net weight 7 oz. (200 g); 1 ¼ cups (300 g) syrup from the jar of cherries; 1 ¼ cups (300 g) syrup from the jar of cherries; 2 tablespoons plus 2 teaspoons (40 ml) kirsch; 2 tablespoons plus 2 teaspoons (40 ml) kirsch; 6 oz. (175 g) bittersweet chocolate, 60 percent cocoa; 6 oz. (175 g) bittersweet chocolate, 60 percent cocoa; ⅔ cup (150 ml) Full-fat whipping cream; ⅔ cup (150 ml) Full-fat whipping cream; Chocolate tuiles; confectioners’ sugar; confectioners’ sugar; confectioners’ sugar; confectioners’ sugar

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
3 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate sponge

Generous ¼ cup (1 oz./25 g) cake flour
3

Dessert
Cake

Method

Prepare the kirsch syrup. Thirty minutes before you need them, drain the cherries in a colander placed over a bowl. Add the kirsch to the syrup from the jar.

Prepare the chocolate sponge. Preheat the oven to 350°F (180°C)