Modern Black Forest Cake

Modern Black Forest Cake

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Credit: Casey Shiller, CEPC, Coordinator of Baking and Pastry Arts, St. Louis Community College—Forest Park
Sizzle, Fall 2012

Ingredients

Chocolate Cake
4 oz. cherry purée
4 ¼ oz. all-purpose flour
7 oz. granulated sugar
1 ½ oz. dark cocoa powder
1 t. baking powder
1 t. baking soda
½ t. salt
2 oz. vegetable oil
4 oz. sour cream
2 oz. whole eggs
1 t. vanilla extract

Cherry Gelee
3 ½ sheets gelatin
12 oz. Morello cherry purée
2 oz. granulated sugar
½ oz. lemon juice

Vanilla Bean Mousse
8 oz. pasteurized egg yolks
8 oz. powdered sugar
1 vanilla bean, scraped
1 qt. heavy whipping cream
1 oz. gelatin sheets
2 oz. Kirschwasser or cherry brandy
12 cherry gelee disks
12 chocolate cake disks

Mirror Glaze
1/³ oz. gelatin
4 ½ oz. water, divided
3 ½ oz. sweetened condensed milk
5 ¼ oz. white chocolate
3 ¼ oz. cocoa butter
5 ¼ oz. sugar
5 ¼ oz. glucose syrup
¼ oz. red fat-soluble food color

Minted Cherry Salad
2 oz. dark Bing cherries, pitted, quartered
4 oz. yellow Rainier cherries, pitted, quartered
8 leaves fresh mint, fine chiffonade
2 oz. light corn syrup
1 vanilla bean, scraped

Cocoa Airbrush Spray
As needed, extremely hot water
1 oz. extra brut cocoa powder

Chocolate Filigree
2 oz. tempered dark chocolate

Instructions

Chocolate Cake
1. Preheat oven to 350ºF.

2. Grease one full sheet pan; line with parchment paper.

3. Combine cherry purée, flour, sugar, cocoa, baking powder, baking soda and salt in bowl of electric stand mixer.

4. Whip on medium speed for 2 minutes.

5. Scrape down sides of bowl; add vegetable oil and sour cream.

6. Mix on medium speed for 1 minute.

7. Scrape down sides of bowl; add eggs and vanilla extract.

8. Mix on medium speed for 1 minute.

9. Spread batter onto sheet pan. Bake until golden-brown and baked through, about 20 minutes. Cool cake completely.

10. Cut into disks, using round cutter, to fit into bottom of dome flexipan.

Cherry Gelee
1. Bloom gelatin sheets in cold water until softened.

2. Heat gelatin and 2 oz. cherry purée until warm and fully melted.

3. Add melted gelatin, sugar and lemon juice to remaining purée.

4. Pour into ¼ sheet pan, yielding a ½-inch layer.

5. Freeze until solid.

6. Cut into disks, using round cutter, to fit into middle of dome flexipan.

Vanilla Bean Mousse
1. Put egg yolks, powdered sugar and vanilla bean seeds in bowl of electric stand mixer. Whip to full volume.

2. Put cream in chilled mixing bowl of electric stand mixer. Whip to soft, runny peaks.

3. Bloom gelatin sheets in cold water until softened.

4. Heat gelatin and Kirschwasser until warm and fully melted.

5. Add melted gelatin to whipped egg yolks.

6. Fold in soft whipped cream.

7. Portion into dome molds until halfway filled.

8. Place disk of cherry gelee in mousse.

9. Fill remainder of mold with more mousse.

10. Cap with disk of chocolate cake.

11. Freeze until solid. Unmold onto screen.

Mirror Glaze
1. Bloom gelatin with 2 oz. of water.

2. Heat until melted.

3. Combine gelatin mixture, condensed milk, white chocolate and cocoa butter.

4. Bring remaining water, sugar and glucose syrup to a boil.

5. Pour hot sugar syrup over chocolate mixture; mix until chocolate is melted completely.

6. Add red food color until desired color is achieved.

7. Allow mirror glaze to reach 95°F.

8. Pour mirror glaze over mousse domes.

Minted Cherry Salad
1. Mix cherries, mint, corn syrup and vanilla bean seeds together.

Cocoa Airbrush Spray
1. Mix hot water into cocoa powder until mixture reaches consistency of milk.

2. Put in airbrush; spray through template onto plates.

Chocolate Filigree
1. Pipe tempered chocolate into filigree pattern.

2. Allow to set completely.

Sizzle - Fall 2012 Issue

Yield

12 plated desserts

Tags

Bread/Pastry, Dessert, Sizzle

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