The black forest log
ingredients:
Chocolate génoises
6 eggs
100g of flour
50 g of cocoa
210 g of sugar
1 tbsp of baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cherry preparation:
55 g of sugar
1 tbsp cornstarch
1 jar of 540 ml (19 oz) sour cherries, juice and
the separated cherries
2 tbsp kirsch
Garnish
400 ml of 35% cream
50 g icing sugar
1/2 teaspoon vanilla extract
For the ganache
200 g of dark chocolate
200 g whole whipping cream 35% fat
50 g of butter
PREPARATION
Chocolate génoises
Place the grill at the center of the oven. Preheat
the oven at 180 ° C (350 ° F). Line the bottom of
two hinge molds of 20 cm
parchment paper diameter. Do not
butter.
In a bowl, mix the flour, cocoa,
baking powder and salt. Book.
In another bowl, whisk the eggs with
sugar and vanilla with electric mixer until
what triple mixture of volume and form
a ribbon falling from the whip, approximately
10 minutes.
Sift the dry ingredients over the bowl
of eggs and incorporate them by folding, using
a spatula or whip. Spread the dough
in the molds.
Bake about 25 minutes or until
that a toothpick inserted in the center of
cakes comes out clean. Let cool
on a grid. Pass a thin blade between the
mold wall and cakes for them
unmold and cool on a wire rack.
Slice the top of each cake so
to obtain horizontal surfaces.
Preparation of cherry sauce
In a saucepan off the heat, mix
sugar and starch. Add the cherry juice and
bring to a boil while stirring
continually. Add the kirsch and
continue cooking 1 minute. Let cool
then refrigerate until cool
full.
Stir in some cherry sauce and
reserve the rest to soak the biscuits.
Mounting
In another bowl, whip the cream into
whipped cream with icing sugar and vanilla.
On a plate of service, deposit a
biscuit, brush with sour cherry sauce using
of a pastry brush, pour half of
whipped cream
Then pour the cherries
Then the rest of the cream.
Cover with the other biscuit soaked in sauce
morello cherry and put in the freezer.
For the ganache:
Heat the cream with the butter. At this
step you can brew spices
(cinnamon, vanilla, pepper ...) to perfume the
ganache.
When boiling is reached, turn off the
heat source. Filter if necessary.
Add the chocolate out of the fire! and mix.
Continue mixing without stopping even though the
chocolate is already melted to get a
cream smooth, shiny and homogeneous.
Pour the ganache into the bowl of the robot and
start whisking at low speed and
increase as you go.
The ganache is abundant, the color becomes clearer
because it incorporates air.
Using all the frosting, cover
evenly the top and sides of the
cake.
To create the tree stump effect, use the
tip of a spatula to make lines
shallow verticals on the sides of the
cake,
Using the teeth of a fork, trace
concentric circles in the frosting on
the top of the cake.
Decorate to choose and book in the fridge
until serving time!
