Black Forest cake
Black Forest cake
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mama’s Olikis | 1.000 g | For the cake |
| Butter 82% | 230 g | For the cake |
| Water | 110 g | For the cake |
| Cold water | 500 g | For the chocolate cream |
| Milk | 500 g | For the chocolate cream |
| Minuta Choco | 400 g | For the chocolate cream |
| Sugar | 140 g | For the chocolate cream |
| Whipped cream | 400 g | For the chocolate cream |
| Cold water | 800 g | For the white cream |
| Milk | 400 g | For the white cream |
| Minuta Ivoire | 500 g | For the white cream |
| Whipped cream | 600 g | For the white cream |
| Chocolatier Choco Rice | 1.000 g | For the covering Ι |
| Sunflower oil | 100 g | For the covering Ι |
| Masca Amarena | For the covering ΙI | |
| Fruitful Red Cherry | 500 g | For the cherry compote |
| Water | 50 g | For the cherry compote |
| Gelatin sheets | 2 pcs | For the cherry compote |
Preparation
For the cake
Mix all the ingredients for 2 minutes at the medium speed. Bake in a baking sheet 30×40 for 16 minutes at 190 °C.
For the chocolate cream
Mix the ingredients for 5 minutes at the high speed. Homogenize with the whipped cream.
For the white cream
Add the water and the Minuta Ivoire and mix at the high speed for 4-5 minutes. Homogenize with the whipped cream.
For the cherry compote
Soften the gelatin sheets in cold water. Heat the ingredients in a microwave and then use an immersion blender to homogenize.
For the covering Ι
Heat all the ingredients in a microwave.
Synthesis
Place the bar on the base of a cake ring and add until the middle Minuta Choco. Frozen the cherry compote in a smaller ring and place it in the middle of the cake. Add the Minuta Ivoire and put back in the freezer. Cover with Masca Amarena and demold.
Dip the sides of the cake into Chocolatier Choco Rice. Decorate at your will.
