Black Forest
with Hulalà Whipping
Ingredients
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Cocoa sponge cake
- Eggs g 250
- Sugar g 140
- Vanilla concentrate g 1
- Flour g 125
- Cocoa g 10
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Kirsch syrup
- Granulated sugar 100 g
- Water 150 g
- Kirsch 35 g
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Chantilly with kirsch
- Hulalà Whipping 250 g
- Kirsch 10 g
- Animal gelatin 3 g
- Water 15 g
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Dark chocolate Chantilly
- Dark chocolate 61% 85 g
- Hulalà Whipping 250
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Finish
- sour cherries in syrup to taste
- chocolate curls 50 g
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Chocolate curls
- Dark chocolate 50 g
Preparation
- 4 people
- Difficult level
- 60 min
- Cocoa sponge cakeCombine eggs and sugar and whisk until the mixture is soft. Sift the flour with the cocoa and incorporate them into the mixture with the help of a spatula and stirring from the bottom up to keep it from disassembling. Spread into baking rings or moulds of 16 cm in diameter and 4 cm high. Bake in a hot oven at 180-190 ° C for about 22 minutes.
- Kirsch syrup
Dissolve the sugar in the hot water, then let it cool, add the kirsch and keep. - Chantilly with kirsch
Soften the gelatine in cold water. Whip Hulalà Whipping on a side. In a small part of whipped Hulalà Whipping add the Kirsch and mix gently, then add the remaining Hulalà Whipping using a spoon and stirring gently from the bottom up to avoid disassembling the mixture. - Dark chocolate Chantilly
Place a saucepan with water on the stove without bringing it to a complete boil (the ideal is a temperature of about 50 ° C). The size of the saucepan must be such that a smaller saucepan can be immersed in it without the latter touching the edges. Place the chopped chocolate in the small saucepan and melt it in a double boiler. Remove from the heat and allow to cool, then add a small part of the previously whipped Hulalà Whipping. Once well blended, add the remaining cream and use immediately. - Finish
Preferably mount the cake in a 4.5 cm high cake ring to help you overlap the various layers correctly. Follow this order: cut the sponge cake into three discs, one 1.5 cm thick and two 1 cm thick; Arrange the first disc of cocoa sponge cake (1.5 cm thick) soaked in kirsch syrup on a flat plate, gently spread a thin layer of cherry jam and spread a layer of chocolate chantilly. Overlap another disc of sponge cake with a thickness of 1 cm slightly soaked and spread two thirds of the kirsch chantilly, inside which insert some cherries, arranging them as desired. When closed, lay the last disc of cocoa sponge cake soaked in kirsch, smooth with the remaining kirsch chantilly and place in the refrigerator for 1 hour. Complete with chocolate curls, black cherries and a sprinkling of icing sugar. - For the chocolate curls
Melt the chocolate in a bain-marie, stirring constantly to prevent it from burning, then pour it onto a sheet of baking paper, leveling it quickly with a spatula, let it cool for about half an hour for it to solidify. When it has completely solidified, scrape the surface with a knife forming curls.
