Modern Black Forest Cake – A small masterpiece

Directions

• Step 1 Chocolate mousse:
• Step 2 Put 2.5g gelatine in cold water (5-10 min)
• Step 3 Melt 70g of the chocolate over a water bath.
• Step 4 Heat 2 egg yolks, 10g sugar and 50g milk over a bain-marie to 80 degrees. Stirring constantly. Add the rice company and the softened gelatine to the mixture and stir.
• Step 5 Stir the white milk mixture into the melted chocolate.
• Step 6 Now quickly whip the 110g whipping cream until stiff and gradually mix it into the chocolate mixture.
• Step 7 Place the cake ring on cling film and try to secure the cling film to the cake ring so that the mixture does not run out. If it does happen, it is not dramatic – you can scrape the mixture off later. Optionally, you can lay an acrylic foil in the cake ring, which you can remove later when the cake is ready.
• Step 8 Pour the chocolate mousse into the cake ring and place in the freezer for 30 minutes.
• Step 9 Cherry Gilee:
• Step 10 Put 1.5 g gelatine in cold water.
• Step 11 160g cherries, I used cherries from a jar, but they can also be frozen or fresh (remove the pits first).
• Step 12 Bring the cherries to the boil in a saucepan with sugar and a little lemon juice.
• Step 13 Then put them in the blender and puree finely.
• Step 14 The puree must be sieved through so that the gilee is clear later. Now the gelatine can be added.
• Step 15 Let the cherry mixture cool down to 27 degrees Celsius, now the mixture can be applied to the first chocolate layer. Then put it in the freezer for another 30 minutes.
• Step 16 As we want to mix 6-10 cherries into the mascarpone cream, we wash them briefly and divide the cherries into two halves. Drain well, ideally on a paper towel.
• Step 17 Mascarpone Crème:
• Step 18 Put 4g gelatine in cold water.
• Step 19 Heat the milk and sugar to 80 degrees and stir in the gelatine. Cool down to 30 degrees.
• Step 20 Now mix 95g mascarpone with cream until smooth.
• Step 21 Stir in the milk mixture and spread some of it smoothly over the church gelatine.
• Step 22 Now spread any 6-10 cherries that we have prepared before evenly over the white cream. Cover the cherries with the rest of the cream. Make sure that the cream is really evenly distributed.
• Step 23 Now we need our chocolate ganache, which has cooled down in the meantime.
• Step 24 Take the genoise out of the cake tin and cut away the top half of the layer with a large knife so that we get an even flat shape of about 1-1.5 cm thick.
• Step 25 Now cut the genoise in a circle with a diameter of 13 – 14 cm. The cake tin has a diameter of 15 cm, the genoise should be 0.5 -1 cm smaller.
• Step 26 The circle is now dipped in cherry brandy, this step is of course optional.
• Step 27 Now lightly press the chocolate genoise onto the white mousse. The smooth underside of the genoise should be facing you.
• Step 28 The cake should now be placed in the freezer for at least 6 hours or overnight.
• Step 29 Chocolate glaze:
• Step 30 Put 12g gelatine in cold water.
• Step 31 Mix the water, cream, agave syrup, sugar and cocoa and bring to the boil at 103 degrees.
• Step 32 Sieve the chocolate mixture so that there are no lumps.
• Step 33 Mix the gelatine into the mixture and cool to 27 degrees.
• Step 34 Remove the cake from the freezer, turn it over so that the chocolate mousse side is facing up. The cake should be placed a little higher so that the icing can flow down.
• Step 35 Now pour the icing evenly into the centre, making sure that it runs evenly all over. As soon as nothing more runs down, the ends can be smoothed again with a knife.
• Step 36 Place the cake in the fridge for 2-3 hours, or serve it the next day. Have fun cutting the cake.