Black Forest is a classic cake that combines chocolate with cherries. I’ve applied the theme of Black Forest to a Korean-style shortcake – hence a Black Forest cake with a lighter texture.
Chocolate Genoise: – Please refer to my previous upload. Insert Cream (Chocolate Whipped Ganache): – Heavy Cream 170g (this is the total. Split them into two as in the video) – Dark Couverture Chocolate 70g – Cocoa powder 5g – Kirsche 3g Icing Cream (Chocolate Whipped Cream): – Heavy Cream 180g – Sugar 18g – Cocoa powder 16g Syrup: – Water 40g – Canned Amarena Cherry Syrup 20g
Insert Cream: 1. Heat the heavy cream and melt the dark couverture chocolate to 50C. 2. Add everything and blend well. 3. Store in the fridge for at least 8 hours and whip to desired consistency. Icing Cream: 1. Add everything into a bowl and whip to desired consistency. Syrup: 1. Mix everything and use. Assembly: Please refer to the video for the assembly. Yes, you do need canned Amarena cherries!!