Black Forest Cake Slices

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This recipe is made in a 20*15*6cm frame. It makes 10 cake slices, that are 10*3*5cm and weight around 105/110g.

Ingredients:

Chocolate Cake:

  • 1 egg(55g)
  • 35g granulated sugar
  • 35g AP flour
  • 10g alkalised cocoa powder
  • 3g baking powder
  • 1g baking soda
  • 40g drinkable yoghurt(no sugar added)
  • Pinch of salt

Cherry Confiture:

  • 210g frozen cherries, cut into halves
  • 40g water(1)
  • 50g granulated sugar
  • 9g cornstarch
  • 3g gelatin
  • 21g water(2)

Mousse:

  • 200g milk(2,8-3,2%)
  • 2 egg yolks(35g)
  • 5g vanilla bean paste
  • 50g sugar
  • 5g cornstarch
  • 7g gelatin
  • 42g heavy cream(1)
  • 198g heavy cream(2)

Rocher Glaze:

  • 300g milk, dark chocolate or a mix of milk and dark chocolate(the more cocoa butter, the better)
  • 100g neutral oil or refined coconut oil(makes a firmer glaze)
  • 60-80g chopped roasted nuts of choice(optional)

Instructions:

Chocolate Cake:

1. Sift all dry ingredients into a bowl. Whisk them until well combined.
2. In a separate mixing bowl whip together the egg and sugar until thick, pale, and ribbony.
3. Fold in the yoghurt and the dry ingredients. 
4. Bake in a preheated to 160C oven for 15 minutes. 
5. Without removing the frame, let cool and place in the freezer. 

Cherry Confiture:

1. Bloom gelatin in water(2)
2. Add frozen cherries to a saucepan with water(1).
3. Whisk together cornstarch and sugar. Stir them to the saucepan with the cherries. 
4. Bring to a gentle simmer, cook until the mixture thickens and becomes transparent. 
5. Take off heat, stir in gelatin. 
6. Cool to 30-35C. Pour over the frozen cake. 
7. Place in the freezer.

Mousse:

1. Bloom gelatin in heavy cream(1)
2.In a saucepan whisk together cornstarch, sugar, egg yolks, and milk. 
3. Constantly stirring, gently heat the custard mixture to 82C.
4. Take off the heat, stir in bloomed gelatin. Cool to 35C.
5. While the custard is cooling, whip heavy cream until it has a consistency of melted ice cream(stop whipping until it almost reaches soft peaks).
6. Fold custard into whipped cream. 
7. Pour mousse over the frozen confiture. 
8. Freeze for at least 8 hours. 

Glaze:

1. Melt chocolate with oil. 
2. Stir in nuts.

Glazing:

1. Demould and cut into slices. Place the slices back in the freezer for at least 20 minutes.
2. Either by dipping or pouring over, cover each cake slice with the Rocher glaze. 
3. Transfer to refrigerator. Let defrost for 1-2 hours. 




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