26/02/23, 00:50 Black Forest Cake Roll

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Black Forest Cake Roll
YIELDS PREP TIME COOK TIME TOTAL TIME
 12 Servings  1 hr 20 mins  7 mins  1 hr 27 mins

Cherries' best match

Soft Chocolate Biscuit

  90 g milk

  45 g butter

  2 g salt

  60 g flour

  20 g cocoa powder, unsweetened

  100 g eggs

  80 g egg yolks

Meringue
  130 g egg whites

  2 g cream of tartar

  60 g sugar

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Vanilla Chantilly 0

  300 g heavy cream, hot

  300 g heavy cream, chilled

  125 g white chocolate

  5 g vanilla

  4 g gelatin

Crumble
  100 g almond meal

  80 g powdered sugar

  80 g butter, cubed

  80 g flour

  1 g salt

Crunchy Praliné
  50 g dark chocolate (≈60%)

  30 g cocoa butter or coconut butter

  150 g hazelnut praliné

  60 g feuilletine (dry crepes)

or crushed corn flakes

  115 g Baked crumble

Cherry Marmalade
  600 g frozen dark cherries
frozen morello or griotte puree

  50 g corn syrup or glucose

  90 g sugar

  10 g apple pectin

  30 g cherry liquor or Kirschwasser

optional

Ganache Glaze
  425 g bittersweet chocolate

  525 g heavy cream

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  30 g honey or trimoline 0

  60 g corn syrup or glucose

  100 g butter, cubed

About

1 Black Forest Cake (Forêt Noire) is a German dessert Schwarzwälder Kirschtorte. It

combines rich chocolate cake layers with cherries and Chantilly. This recipe is inspired
by chef Thierry Bamas (MOF). The technique used for the chocolate sponge isn't
something we are familiar with. It is based on a pate a choux-like-dough concept which
offers an unique flexibility. The whole thing is then layered with dark cherry marmalade
and luscious vanilla Chantilly and glazed with chocolate ganache. Make a day ahead.

Soft Chocolate Biscuit

2 Yields one half size sheet pan 18X13 inch (46X33 cm) and one 9X13 inch (23X33 cm.
Or, one large 16X22 inch/40.6X55.9 cm sheet pan.

Grease tray and silicone mat or parchment with cooking spray or oil.

Sift flour and cocoa powdered together. Mix eggs and egg yolks with an immersion
blender; set aside.

For the meringue: In the stand mixer fitted with the whisk attachment, beat egg whites
and cream of tartar and one-third of the sugar on medium speed; let it run. Meanwhile,
and just like a pate a choux, gather in a saucepan, milk, butter and salt. Remove from
the heat and transfer mixture to a large pastry bowl. Add the sifted powder and mix to
combine with the whisk and incorporate eggs.

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Increase mixer speed to high and beat egg whites until stiff peaks form, adding
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remaining sugar gradually.

Turn oven on to 450ºF/230ºC (set it to 400ºF/205ºC if using a fan oven). Fold one-third
of the meringue into the chocolate mixture and add the remaining. Scale out 350g of
batter for the half size baking tray and use the remaining for the 1/4 size pan. Spread
into even sheet.

Baking

3 Bake for 7 minutes. Let cool completely and freeze until ready to use.

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Vanilla Chantilly (Ganache Montée) 0

4 Soak gelatin in cold water to soften, and drain. Bring the first part of heavy cream (300g)
to a boil along with vanilla. Add white chocolate and mix using an immersion blender.
Add gelatin and mix. Add the chilled heavy cream and mix. Refrigerate mixture
overnight.

Crumble

5 In a food processor, blend all ingredients together. Roll out pastry into a 0.16 inch/4 mm
thick sheet and freeze. Cut into very small cubes and freeze. Spread onto a baking tray
lined with silicone mat or parchment. Bake at 350ºF/180ºC for about 20 minutes (keep
an eye on it) – let cool. There will be plenty of leftover crumble... save it for you morning
granola!

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Crunchy Praliné

6 Crunchy praliné is going to be the base of the cake. Microwave cocoa butter; set aside.
Meanwhile, melt chocolate to 113ºF/45ºC and stir in melted cocoa butter. Add praliné
and feuilletine (feuilletine, or pailleté, is a crispy confection made from thin, sweetened
crêpes. It can b subbed for crushed corn flakes). Then add the crumble – mix to
combine and roll out into a 0.23 inch/6 mm thick rectangle between a silicone mat and
parchment paper and refrigerate or freeze. Once set, carefully cut into two equal part
that should match the cake dimensions... 11X3 inch 28X7.5 cm, and freeze. Crunchy
praliné scraps can be reused; rewarm first.

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Cherry Marmalade 0

7 Melt out frozen cherries along with the glucose. Meanwhile, mix sugar and pectin
together. When cherries are soft enough, mix using an immersion blender. Heat up and
stir in the sugar-pectin mixture. Bring to a boil and cook for 2 minutes. Add cherry liquor
if desired – bring to a quick boil and set aside.

Montage

8 Top frozen chocolate biscuit with parchment and flip onto the countertop and remove
silicone mat. Warm up cherry marmalade and spread it (300g) evenly onto the biscuit
and freeze for 15 min. Meanwhile, whip two-third of the Chantilly to medium-firm peaks
(save remaining for the final decoration). Cover the biscuit with 300g vanilla Chantilly.
Make a quarter turn clockwise and roll into a log starting from noon to 6 o'clock. Use the
parchment paper and a rectangle device, and gently tight it up. If some of the filling
comes out, fix it with a spatula. Freeze cake for a couple of hours and re-tight again.
Freeze cake for 4 hours at least prior to glaze.

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Ganache Glaze

9 Melt chocolate; partially. Meanwhile, bring to a boil heavy cream along with honey and
glucose. Mix in chocolate gradually. When ganache temperature reaches 113ºF/45ºC,
add butter and mix using an immersion blender. Use at 90/95ºF (32/35ºC). Ganache can
be stored in the refrigerator. Before using, rewarm slowly over a bain-marie stirring ever
so often. Do not over heat.

Glazing

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Place a cooling rack onto a large baking tray lined with plastic wrap. Place log onto
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rack and glaze. Transfer to a flat surface, sprinkle some cocoa nibs or chocolate
pearls and trim off ends. The log should measure 11 inch/28 cm. Carefully transfer
cake onto the crunchy praliné base. Do likewise with the other cake if so. Whip
remaining Chantilly and pipe out large dollops using a large plain pipping tip. Create
holes using a melon baller (warm up in hot water prior to dig into the filling). Fill holes
with remaining cherry marmalade. Cherries in brandy (cerises champagne) can be
used for the last touch up. Refrigerate cake for a few hours to thaw before serving.

Storage

11 Black forest cake can be made in advance and kept frozen for a up to a month. Once
thawed, keep refrigerated for up to 3 days.

Nutrition Facts
Servings 0

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