Saturday, August 6, 2011

Black forest cake : La forêt noire, Classic cake my style!

When I look at the list of the cakes that I made until now, well I think it's a lot ^^, but why there are so many things that I never made before. Life has a lot to learn and for me, there are a lot of cake that waiting for me to try it, hehe.


 Black forest cake : La forêt noire, is one of the classic cake that I never made it before. I remember that when I told my brother in law that I love to bake (the first time that we met and he's my sister's boy friend), he said that he wanted to eat "Black forest gateau". And that's a long time ago, now my sister married and have a seven years old son, haha, he still never had a chance to eat my black forest cake.
I just start to realize when one of the reader wrote an e-mail and asked for the recipe, that I had to do it. But for me, what kind of the cake that I want, which one is my Black forest cake. 
It's not going to be a chocolate cake with cherries, whipped cream and chocolate shavings, I need more than that, I need chocolate (more is better ^^). 
So, my cake turn out to be real black, with darkness from all things chocolate that I put into the cake, chocolate sponge, crémeux au chocolat noir (or chocolate custard mousse), chocolate whipped cream, chocolate shavings and cocoa powder. But don't be afraid of my darkness ^^, because even when they are so dark and rich with chocolate taste, they are all creamy. It starts with the soft sponge with a lot of kirsch syrup (well, amount of the kirsch will depend on how brave you are, hehe), the crémeux au chocolat noir is so soft and luscious, the whipped cream and the chocolate whipped cream, nothing is here to let you down. 
And now, ^^ let's go to the kitchen, and make this classic cake together, I know that you will love it.


Ps. Christine, this recipe is for you, and "Happy Birthday to your husband too"




Black forest cake : La forêt noire
12x27cm cake


1recipe ............................ Basic chocolate sponge cake
1 can ................................ Pitted dark cherry (you won't need all of the cherries)
Kirsch syrup
50g .................................. Simple syrup
15ml ................................ Kirsch
Chocolate cream (Crémeux au chocolat noir)
80g .................................. Dark chocolate (50% cocoa mass), chopped
2 ....................................... Egg yolks
15g ................................... Granulated sugar
85g ................................... Whole milk
100g ................................. Whipping cream

Kirsch flavor whipping cream (Crème légère au kirsch )
2g ..................................... Gelatin
1 ....................................... Vanilla bean
280g ................................ Whipping cream
20g .................................. Granulated sugar
10-20g ............................ Kirsch (the amount of the Kirsch will depend on your taste)
Chocolate whipped cream (La Crème au chocolat)
30g .................................. Dark chocolate (50% cocoa mass), chopped
130g ................................ Whipping cream
Decoration
.......................................... Chocolate shavings
.......................................... Cocoa powder


Cut the sponge into 2 (12x26cm) rectangular pieces. 


Make Chocolate cream (Crémeux au chocolat noir):
 Beat the yolks and sugar until combine, boil milk and pour hot milk over the yolk mixture, whisk all the time.
When all the milk mix into the yolk, put the mixture over low heat and heat until 80°C.
 Place the sieve over the bowl of chocolate, when the yolk mixture is ready, pour the mixture through the sieve and wait for 1 minutes. Stir until all the chocolate melt. Let the mixture cool to room temperature.
 Whip the whipping cream until ribbon stage, spoon 1/3 of the whipped cream into the chocolate mixture, fold to combine.
Pour the chocolate mixture back into the whipped cream and fold to combine.
 Cut the sponge into 2 (12x26cm) rectangular pieces. 


Place one of the sponge into the mold, sprinkle the sponge with syrup.
Spread the chocolate cream over the sponge, and refrigerate for 2 hour or until firm.
 Drain the cherries over the paper towel.
Place the cherries over the chocolate cream.


Make Kirsch flavor whipping cream (Crème légère au kirsch ):


Bloom the gelatin in cold water. 
Put 80ml of whipping cream in small saucepan with vanilla seeds and sugar, then bring to boil, take off the heat and put the soften gelatin into the cream and stir until melt, let the mixture cold to room temperature.
When the cream cold enough, mix in the Kirsch and the rest of the cream and whip until soft peaks.
 Spread the cream over the cherries, and place the another piece of sponge on top. Sprinkle with the syrup.
Cover with plastic warp and refrigerate until firm (12 hours or overnight).


1 hour before serving
Make Chocolate whipped cream (La Crème au chocolat)




  Melt the chocolate, by placing in a bowl over warm water, put 90ml of whipping cream into a chilled bowl.
When chocolate melt, stir 35ml of whipping cream into it.
Pour the chocolate and cream mixture into whipping cream and whip until soft peak formed.
Pipe the whipped chocolate cream on top of the cake, decorate with the chocolate shavings, and sprinkle the cocoa powder on top.
Refrigerate until ready to serve.
Black forest cake : La forêt noire, Classic cake my style!

24 comments:

Joceline Lor said...

wow....so yummy! nice cake !!

Anonymous said...

Hi Pook

Thank you so very much for making this cake ;)

Now I can't wait to try it. I just hope mine will turn out as nice.

Blessings
Christine

Anonymous said...

Your chocolate curls are so pretty. Can you post your technique on how to make it too?

Thanks

The Experimental Cook said...

Thank you for sharing the pictorial tutorial. That must be some work - the cake looks very very impressive !

Lumina said...

Wow, it looks so pretty! <3

Jenny said...

wow....you've been making amazing cake....

Valerie said...

Looks great! That's amazing, i just loove the way you present everything!!

アンゼエリン said...

Pook: I love this...so indulging!

Mẹ Cáo said...

Hi Pook, it's amazing, I've never seen such a so-delicious back forest cake before!
Could you tell me what kind of mold you are using (what's the brand?) I am tryingto look for it on Amazon but cannot, thanks

Anonymous said...

Thank you for sharing this recipe. I just want to ask that if I don't have Kirsch can I substitute it with something else?

dailydelicious said...

Hi, Joceline Lor
Thank you

Hi, Chistine
You're welcome ^^, wait for yours too.

Hi, Anonymous
I will show how to do it ^^, well I have to get someone to take a photo for me.

Hi, The Experimental Cook
Thank you

Hi, Lumina
Thnak you

Hi, Jenny
Thank you

Hi, Valerie
Thank you

Hi,アンゼエリン
Thank you

Hi, Mẹ Cáo
The one that I use is "Mega", I don't know if you will fine it somewhere else but it can be found in Thailand.

Hi, Anonymous
You can use other kinds of cherry flavored liquor, or just leave it out, it's ok to skip it.

Ila said...

Hello,
I've just bought the ingredients, I want to make ASAP but I have a doubt. Do you use a mold which opens leaving the cake still or you leave it in the mould and take off single slice when serving?
Thank you

Ila said...

Hello,
I'm gonna make it ASAP but I have a doubt. when serving, do you use a mould which opens leaving the cake still or you leave in the mold and just take off single slice ?
Many thanks!!

dailydelicious said...

Hi, Ila
I use a cake mold, so I just lift the mold out then cut the cake into a slice.

Hua Bin- Hoang Ngoc Anh said...

hi Pook, I am in Bangkok Thailand for bussiness trip. I am in Centre Point Hotel, Wireless Road. Can you suggest me where I can find awaresome baking mold like yours? (^_*) Many tks. Hua Bin

Jeslyn Lim said...

hi, yr cake is nice ^^ I believe it taste good too... can I ask something? I would like to know is it ok if I din't cut the sponge into 2?

Jeslyn Lim said...

This is because I do not have the small rectangular mold. I just got the square pan (23cm x 23cm). So, i guess every ingredients i have to make it double?

Jeslyn Lim said...

>< sorry for disturbing again, can you reply to my hotmail account? jeslyn80@hotmail.com
^^ thanks

dailydelicious said...

Hi, Jeslyn
If you don't use 2 layers of sponge it's Ok, but the taste of the dessert will be very rich. For the pan if you don't have the same size you can use 18x18cm (or 20x20cm but the layer will be thinner).
I answer you both here and in the email^^.

Lee said...

Hi. Do you have to trim the sides after removing the cake from the mould?

dailydelicious said...

Hi, Lee
No, I didn't trim it.

Michelle said...

Hi! For the 2g of gelatine, did u use gelatine powder? And how much water do I need to add to bloom the gelatine? Thank you!

dailydelicious said...

I use gelatin sheet, but if you use powder you will need 2tsp of water for blooming it.

Younes Berri said...

Welcommm !!

Best Food And PAstry In The World !! :D

www.lmakla.com

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