Black forest
Gourmand Asia recommends you this recipe for a Black Forest. This classic dessert can be served at a party, reception or anniversary.
1. Preheat the oven to 190°C (th. 6/7). Buttered 1 round cake mould of 22 cm in diameter.
2. Separate the egg yolks from the whites. Put the yolks with 200 g sugar in a bowl and whisk until pale colour. Add the flour and cocoa.
3. Beat the egg whites until stiff with a pinch of salt. Fold gently into the batter. Pour the batter into the buttered pan.
4. Bake for 20 minutes. Check for doneness with a knife, it should come out clean. Let stand 5 minutes before unmolding.
5. Boil 25 cl of water with the remaining sugar and 2 tablespoons of kirsch. Set aside.
6. Prepare the ganache: break half of the chocolate in a bowl. Bring the cream to a boil. Pour over the chocolate, wait 5 minutes and then beat with a whisk.
7. Cut the sponge cake into 3 discs. Place each disc on a plate, prick the surface and sprinkle with,kirsch syrup.
8. Beat the cream until firm, then add the icing sugar while continuing to beat and add the rest of kirsch and mix.
9. Spread a layer of ganache on the first disc. Cover with a second disc, spread a fine layer of cream with three quarters of candied cherries cut into very small pieces. Then, cover with the third disc and finish with cream.
10. Cut the remaining chocolate into shavings and decorate in the cake with the remaining cherries. Serve chilled.
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