2020-08-13 / test@t

Black Forest cake

I love the Black Forest cake and baked it in different interpretations. I decided to make my perfect cake for the New Year, which will take all the best from different recipes. The cake turned out to be very tasty, I recommend trying this option!

Ingredients

for chocolate biscuit: flour 150 g
butter 150 g
sugar 195 g
dark bitter chocolate 120 g
salt 1 pinch (s)
vanilla extract 1 tbsp
baking powder 10 g
chicken eggs 6 pcs.
for vanilla mousse: white chocolate 100 g
cream 33% 250 g
cherry liqueur 3 tbsp
gelatin 6 g
for chocolate mousse: dark bitter chocolate 100 g
cream 33% 250 g
cherry liqueur 3 tbsp
gelatin 6 g
for the cherry layer: frozen cherries 200 g
cognac 150 g
ground cinnamon 1 tsp
vanilla extract 1 tbsp
for cherry jam: pitted cherry 600 g
corn starch 30 g
sugar 100 g
ground cinnamon 1 tsp
cherry juice 20 ml
for decoration: black bitter chocolate 100 g
white chocolate 60 g
for biscuit "moss": chicken eggs 1 pc.
sugar 12 g
baking powder 5 g
flour 25 g
honey 30 g
food coloring green 2 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare "drunk cherry" for a layer of cake: put 200 g in any container with a lid, add cinnamon and vanilla extract, mix and fill with cognac. Let it brew for at least a day.

Step 2

Let's start making vanilla and chocolate mousse. Preparations for the mousse must be made in advance: pour 500 g of cream into a saucepan and bring to a boil. Prepare 2 bowls: one with finely chopped white, the other with dark chocolate. Pour hot cream over the chocolate, 250 g of cream for each bowl, knead until the chocolate dissolves. Sometimes I don't have the patience to knead for a long time, I punch it with an immersion blender. Leave to cool. After cooling, cover the resulting mass with cling film in contact, close the lid and refrigerate for 6-8 hours. After the allotted time, the cream thickens quite strongly, as in the photo.

Step 3

Let's start making a chocolate biscuit. Divide the eggs into whites and yolks.

Step 4

Beat butter at room temperature with sugar, add salt and melted black chocolate, beat.

Step 5

Then add the yolks, beat again.

Step 6

Beat the whites and sugar separately (150 g) until stable peaks.

Step 7

Sift flour, combine with baking powder.

Step 8

Combine the chocolate mass, whipped whites and flour, mix by hand.

Step 9

Grease a detachable mold with butter, put the chocolate dough in a mold with a diameter of 20 cm and bake at a temperature of 160 ° С for 25-30 minutes. Willingness to check with a wooden skewer, if the stick is dry, the biscuit is ready.

Step 10

Cooking cherry jam. Defrost the cherries (do not drain the cherry water from defrosting!) And put on the fire, add sugar, cinnamon and vanilla extract. Pour starch into a bowl and pour a little liquid from the cherry, mix. Beat the cherries with a hand blender until smooth and pour out the diluted starch.

Step 11

Cook until thick. The jam should be thick and can be refrigerated for further cooling and stabilization.

Step 12

Cooking vanilla and chocolate mousse. Soak gelatin in water in a ratio of 1: 6 (1 g of gelatin per 6 ml of water), then heat to 60 ° C and dissolve. Remove the cream with white and dark chocolate prepared the day before from the refrigerator. After the allotted time, the cream should have thickened decently. Whisk the cream with white chocolate until firm peaks, then pour in the loose gelatin and cherry liqueur, beat thoroughly. Repeat the same procedure with dark chocolate cream.

Step 13

Let's start assembling the cake. Remove the cherries in cognac from the container, drain the excess liquid. We do not pour out the liquid, we will soak the biscuit with it. Place the first chocolate cake in a split mold, soak in cherry-cognac tincture.

Step 14

Take two piping bags with a circular nozzle. Put vanilla cream in one, cherry jam in the other. First extrude concentric circles from vanilla mousse, fill the gaps with circles from cherry jam.

Step 15

We spread “drunk cherries” around the perimeter of the jam circles, pressing them into the jam.

Step 16

Cover with the second cake, saturate it. Put chocolate cream in a pastry bag. In the same way, extrude the circles from the chocolate mousse, alternating them with the circles from the spicy cherry jam. We spread the "drunken cherries" around the jam circles. Cover with the third cake, soak again. Top the cake with the rest of the vanilla mousse.

Step 17

I decided to decorate the sides of the cake with chocolate crust. For the bark, melt 100 g of dark chocolate, apply a thin layer of melted chocolate on the parchment with a spatula, cover with a second sheet of parchment on top.

Step 18

Roll up into a tube. Send in the cold until it solidifies.

Step 19

Apply the remaining chocolate with a spatula on a silicone mat, allow it to stabilize, cut out the silhouettes of the Christmas tree with cuttings, and the silhouette of a deer from white chocolate.

Step 20

After solidification, we unfold our roll with chocolate crust, the chocolate itself breaks up into oblong pieces, with which we will imitate the crust.

Step 21

The chocolate "crust" was very convenient to attach to the rest of the chocolate mousse.

Step 22

For believability, the cake can be decorated with a moss biscuit. Beat eggs, sugar and honey. Add dye, then flour and baking powder. Pour the dough into heat-resistant glasses. Pour into 1/3 cup, cover with foil and microwave for 1-2 minutes (800 W). Be careful not to dry out the dough. I only baked for about a minute. Can be done in paper cups. Turn the finished biscuit in paper cups and let cool completely. In glass we just leave it on the table. If not baked, set for another minute, but do not dry out. The finished biscuit can be stored in the freezer or refrigerator directly in glasses.

Step 23