Black Forest gâteau by Stephen Crane - Print Recipe

1

For the chocolate sponge, place the egg whites in the bowl of a food mixer with a whisk attached. Set to a medium to high speed and whisk until the egg whites start to increase in volume, then slowly add the sugar. Continue to whisk until the meringue has reached medium peaks

150g of egg white
100g of caster sugar

2

Preheat the oven to 170˚C/gas mark 3-4. Meanwhile, melt the chocolate in a bain marie. In a separate bowl, sift the cocoa powder over the egg yolks, whisking thoroughly to combine. Slowly pour and continue to whisk in the melted butter. Remove from the heat and allow to cool before gently folding in the meringue, 1/3 at a time to incorporate as much air as possible

100g of egg yolk
20g of cocoa powder
100g of butter
125g of 70% bitter chocolate

3

Line a shallow baking tray with parchment and evenly spread out the chocolate sponge mix. Place into the oven for 10 minutes, then remove and allow to cool completely before handling

4

Use a 6cm pastry cutter to make 16 rounds of the sponge. Use 8 of of the sponge rings as the base and place into a high sided 6cm pastry ring. Reserve the other 8 round until later

5

For the vanilla and white chocolate mousse, pour 200ml of double cream into a pan with the vanilla. Bring to the boil and then remove from the heat

200g of double cream
2 vanilla pods

6

Place the white chocolate into a bowl and pass the hot vanilla cream through a fine chinoise onto the chocolate, stirring to dissolve. Add the softened gelatine and whisk to combine. Set aside to cool slightly

100g of white chocolate couverture pistoles
1 gelatine leaf

7

While the white chocolate mix is cooling, use a pastry brush to soak the chocolate sponge base in the kirsch, reserved from the griottine cherries. Once the chocolate mix is cool, fold in 300ml of whipped double cream. While still runny, pour the white chocolate mix over the soaked sponge to create a 2nd layer, around 5mm in thickness

300g of double cream, whipped to soft peaks

8

Remove the pips from the griottine cherries, cut in half and place seven halves into each of the 8 rings on top of the white chocolate layer. Press down firmly so the white chocolate mixture fills out all the gaps between the two layers of sponge

200g of Griottine cherries

9

Use up any leftover liquid from the griotinne cherries to brush the top layer of chocolate sponge before pressing the top layer lightly down into the ring. Set in the refrigerator for up to 2 hours

10

For the dark chocolate délice, combine the cream and milk in a pan and bring to the boil. Meanwhile, whisk together the yolks and sugar in a large bowl until smooth and pale in colour

250ml of whole milk
250ml of cream
100g of egg yolk
50g of caster sugar

11

Slowly add the cream mixture to the yolks and sugar while whisking continuously. Return the liquid to the pan to make a crème anglaise. Stir on the heat until it is thick enough to coat the back of a spoon. When it is ready, measure out 500ml and set aside

12

Melt the dark chocolate in a large bowl over a bain marie. While the crème anglaise mix is still hot, slowly pour into the chocolate, in three parts, whisking as you go. Allow to cool to 37˚C

350g of 55% chocolate pistoles

13

As the chocolate mixture is cooling to temperature, gently fold in the cream. Pour the mix into the gâteau rings, covering the top layer of sponge. Allow to set for a minimum of 4 hours

200ml of cream

14

For the feuillantine, combine the praline paste and chocolate and melt over a bain marie until smooth in texture. Add the crispy feuillantine to the chocolate mix and stir to combine

500g of praline paste
125g of milk chocolate
250g of feuilletine

15

Prepare 2 sheets of greaseproof paper (39 x 27cm). Place one sheet down on a work surface and then pour and spread the mixture across the sheet. Place the second layer of greaseproof paper on top and use a rolling pin to flatten and create a thin, even layer of chocolate. Place onto a tray to set in the freezer

16

Take a 6cm pastry cutter and dip into hot water for 15 seconds, wipe dry and cut into the feuillantine. Repeat until you have 8 discs. Place the discs into a slightly off centre position on each plate

17

For the garnish, whip the cream to medium peaks and place in a piping bag with a small star shaped nozzle. Slice the cherries into quarters

100ml of cream
8g of cherries

18

Run a hot knife along the insides of the moulds to dislodge the gateau and then slide out gently. Roll each gateau in the grated dark chocolate to evenly coat the sides

50g of dark chocolate, grated

19

To serve, place the finished gateau on top of each feuillantine. Pipe a small rosette of cream on top with 2 pieces of fresh cherry. Garnish with a fresh mint leaf, a touch of cream a slice of cherry and serve

8 fresh mint leaves

Black Forest gâteau

Ingredients

Chocolate sponge

Vanilla and white chocolate mousse

Dark chocolate délice

Chocolate feuillantine

Garnish

Method