Black Forest Cake – Bruno Albouze

OMG! How are you guys today? Lately, we've done a bunch of impressive cakes. We've done the Vacherin, Black Forest Ice Cream, White Forest Cake. And today, of course, we're gonna do his brother, the Black Forest Cake. So first, mon bébé d'amour. I'm gonna make my chocolate ladyfingers sponge cake. Very easy and straightforward recipe. So first here I do have my egg whites. I'm gonna beat them on medium speed with one third of the sugar and let it run on medium speed and keep your egg whites on foamy stage as long as you need and when ready gear it up add our remaining sugar and beat until firm peaks. Then lower the speed, add the egg yolks and mix until just combined and fold in the sifted flour and cocoa powder. I have a good news for you guys. If you don't have a tall cake pan or ring, not a problem. Use your beautiful saucepan instead. How smart is that? I'm gonna bake this bad boy for 45 minutes at 350 degrees Fahrenheit, 180 Celsius and see what happens. Look, my love, isn't it magnificent? Let this beauty to cool down and chill overnight. Indeed, it's gonna be way easier to slice out. Watch. So, little rabbits, we're going to attack our chocolate diplomat cream. Chocolate diplomat cream, which is a pastry cream enriched with whipped cream. Let's get started. So, I'm going to bring to a boil milk. With one third of the sugar and then meanwhile I'm going to mix my egg yolks with the remaining sugar, cocoa powder and flour. And as you always want to proceed while making custard or crème pâtissière, you want to temper the egg yolk sugar starch mixture with hot milk first, then put back to the saucepan, bring to a boil and cook for 2 minutes, whisking swiftly, then remove from the heat, mix in gelatin, bittersweet chocolate and mascarpone. Transfer over a frozen tray and chill overnight. In between, I'm gonna make something quite extraordinary, a cherry marmalade from scratch. Remove cherry pits and start cooking with some cherry in brandy called griotine and throw in the sugar pectin mixture. Blend and cook for 5 minutes and add the lemon juice, then mold into a thick disc that must be actually smaller than the sponge, cool and freeze to harden. Meanwhile, I'm gonna make some simple syrup and finish my chocolate. Diplomat cream, which is an old-fashioned mousse by the way, nonetheless, quite incredible. Taste-wise and texture-wise, see it for yourself. Smooth out the chilled chocolate custard and fold in the whipped cream. Wow! Cannot be better than that. You know, before I let it go, I gotta taste it. Next, let's build the cake. Slice out the chocolate ladyfingers sponge into five discs, then moisturize with some cherry syrup and top with the frozen cherry marmalade. Aged with the chocolate mousse, then add the second sponge disc. Moisturize again and pipe out a layer of mousse and repeat until done. It's that simple, though the most important matter when you build a tall cake without the help of a cake ring is that you want to make it even right from the beginning, otherwise it will tilt just like the pizza tower. Sprinkle some cocoa nibs if desired and chill the cake. Next, chocolate shavings. You can make it out of any chocolate bar. But you know, the larger the surface, the more beautiful. Here is the quickest chocolate tempering method. Just break down your dark chocolate into small pieces and simply melt your chocolate slowly, stirring very so often. So then, as soon as it reaches 92 degrees Fahrenheit, 33 degrees Celsius, you're good to go. Mould into a block. And chill to set. Leave the block out for an hour or so before shaving it off. If too cold, it won't work well. Des copeaux de chocolat d'un autre monde. Cover the black forest cake with those magnificent and so delicate chocolate barks topped with chantilly rosette and some some pitted fresh cherries. I hope guys you have enjoyed this extraordinary Black Forest cake episode. To get the full recipe, go to brunoskitchen.net. For now, please subscribe, like my page on Facebook and follow me on Twitter, Instagram and Pinterest at BrunoAlbouz. By the way, I'm about to launch a brand new website that's going to be that bomb. Stay tuned.