Black Forest Cake

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Black Forest Cake
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10cm Cake Tin

INGREDIENTS
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CHERRIES
Fresh Pitted Cherries 12pcs
Granulated Sugar 20g
Water 60g
Lemon Juice 1tbsp
Brandy 1tsp

CHOCOLATE CAKE
Dark Chocolate 55 - 60% - FINELY CHOPPED 27g
Unsalted Butter 20g
Whipping Cream 13g
Egg Yolk 1pc
Caster Sugar (A) 20g
Egg White 1pc
Caster Sugar (B) 20g
Cake Flour - SIFTED 7g
Cocoa Powder - SIFTED 15g

GANACHE FILLING
Dark Chocolate 55 - 60% - FINELY CHOPPED 20g
Whipping Cream 20g

DECORATION
Whipping Cream 230g
Caster Sugar 18g
Fresh Cherries
Chocolate Pearls

GANACHE DRIP
Dark Chocolate 70% - FINELY CHOPPED 20g
Whipping Cream 30g


INSTRUCTIONS
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1. To make the cherries : In a small saucepan, simmer the cherries, granulated sugar, water and lemon juice for about 10 minutes, add the brandy. Remove from heat and let cool completely.

2. To make the cake : Preheat oven to 160℃. Line the cake tin with parchment paper. Wrap aluminium foil outside of the tin to prevent water leaking in. Set aside.

3. Place the chocolate, unsalted butter and cream in a bowl set over a pan of barely simmering water. Heat until the chocolate is melted and smooth. Maintain the temperature between 40℃ to 50℃.

4. Beat together the egg yolk and 20g of caster sugar (A) in a bowl over a pot of hot water, beat the mixture until it becomes lukewarm (40℃). Remove the bowl from the double boiler, continue beating until the mixture becomes thick and pale. In another bowl, whisk egg whites until frothy, add 1/3 of the caster sugar (B), beat for 30 seconds. Add the remaining sugar in 2 batches, whisk until stiff peak form.

5. Add the melted chocolate to the egg yolk mixture, mix well. Add sifted flour and cocoa powder. Add 1/3 of meringue into the batter, fold in gently until just combined. Add the remaining meringue.

6. Pour the batter in the cake tin. Insert a skewer and move around the batter to remove air bubbles. Pour hot water into a larger tray until half way deep, place the cake tin into the tray. Bake at 160℃ for 25 minutes, then remove the cake from the water bath, bake for another 10 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely.

7. To make the ganache filling : Heat whipping cream in a saucepan, bring to a simmer over medium heat. Pour the cream into the finely chopped chocolate, let it sit for a few minutes, stir gently until smooth and glossy. If the chocolate doesn’t melt completely, set it over a double boiler with simmering water.

8. To assemble the cake: Combine whipping cream and sugar in a mixing bowl and set it in another larger bowl of ice water, whip until soft peaks form. Slice the cake into 3 layers. Remove the cherries from the syrup and set aside both the cherries and syrup.

9. Brush the cherry syrup on the first layer of cake, spread the ganache filling evenly. Place a layer of cherries on top and spread a layer of whipped cream onto the cake. Repeat with the remaining layers.

10. Spread the remaining whipped cream over the cake, smooth top and sides until even. Chill the cake for 20 -30 minutes before adding the ganache drip.

11. To make the ganache drip : Repeat step 7. Fill the ganache into a piping bag.

12. Pipe the ganache slightly over the edges of the cake to create the drip. Filling in the center with the remaining ganache, smooth the top with a metal spatula.

13. Decorate with whipped cream, fresh cherries and chocolate pearls. Chill the cake in the fridge before serving.

Background Music : Bluebird I YouTube Audio Library