Black Forest Cake 2025 (Forêt Noire)

Ingredients

• 2 g Pectin (Powdered, high‑methoxyl)
• 100 g Granulated sugar (for pectin)
• 300 g Cherry gillotte puree (Puree of sweet cherries, preferably from Tirier brand)
• 15 ml Lemon juice (Freshly squeezed)
• 200 g Frozen pitted cherries (grillotines) (Used both in confit and as garnish)
• 200 g Dark chocolate pâtissier (for crémeux) (70% cocoa, Valrhona or similar)
• 150 g Dark chocolate pâtissier (for lace) (Tempered for decoration)
• 250 ml Whole milk
• 250 ml Heavy cream (liquid)
• 6 pcs Egg yolks
• 100 g Granulated sugar (for crémeux)
• 5 pcs Large eggs (Room temperature)
• 150 g Granulated sugar (for genoise)
• 100 g All‑purpose flour (Sifted)
• 30 g Cocoa powder (Unsweetened, sifted)
• 20 g Unsalted butter (For greasing pan)
• 200 ml Water
• 150 g Granulated sugar (for syrup)
• 30 ml Kirsch (cherry brandy)
• 30 ml Cherry liqueur (grillotine)
• 300 ml Heavy cream (cold) (For chantilly)
• 250 g Mascarpone cheese
• 80 g Powdered sugar
• 1 bean Vanilla bean (Seeds scraped)
• 50 g Extra dark chocolate for shavings (Optional decorative shavings)

Instructions

1. Prepare pectin‑sugar mixture

   Combine the pectin with the 100 g of granulated sugar in a small bowl and stir until evenly distributed. Set aside.

   Time: PT5M

2. Cook cherry gillotte confit

   In a saucepan, combine the cherry gillotte puree, lemon juice and the frozen pitted cherries. Heat over medium‑low until the mixture reaches at least 60 °C, stirring constantly. Add the pectin‑sugar mixture, bring to a gentle boil, then simmer for 12 minutes while stirring continuously. Lightly blend with an immersion blender to keep small fruit pieces visible. Remove from heat and transfer to a bowl. Chill in the refrigerator for a minimum of 5 hours to set.

   Time: PT20M

   Temperature: 60°C

3. Melt chocolate for crémeux

   Break 200 g of dark chocolate into pieces and melt in a heat‑proof bowl in the microwave in 30‑second bursts, stirring between bursts, until smooth.

   Time: PT2M

4. Heat milk and cream

   In a separate saucepan, combine the milk and 250 ml heavy cream. Bring to a boil over medium heat, then remove from heat.

   Time: PT5M

   Temperature: 100°C

5. Whisk egg yolks and sugar

   In a bowl, whisk together the 6 egg yolks and 100 g granulated sugar until the mixture becomes pale and thick (blanches).

   Time: PT5M

6. Temper and cook custard base

   Gradually pour the hot milk‑cream mixture into the yolk‑sugar mixture while whisking constantly. Return the combined mixture to the saucepan and cook over low heat, stirring, until the temperature reaches 83‑85 °C (do not exceed).

   Time: PT5M

   Temperature: 83-85°C

7. Combine chocolate and custard

   Remove the custard from heat. Add the melted dark chocolate in three equal portions, mixing from the centre outward after each addition until fully incorporated. Blend the whole mixture with the immersion blender for a silky texture.

   Time: PT5M

8. Cool crémeux

   Transfer the chocolate crémeux to a container, cover with plastic wrap (directly on the surface), and refrigerate for at least 5 hours to firm up.

   Time: PT5M

9. Whisk eggs and sugar for genoise

   In the bowl of a stand mixer, combine the 5 whole eggs with 150 g granulated sugar. Whisk on high speed, gradually increasing the speed, for 12‑15 minutes until the mixture triples in volume, turns pale and forms a ribbon when the whisk is lifted.

   Time: PT15M

10. Fold in dry ingredients

    Sift half of the flour and cocoa together and gently fold into the egg‑sugar foam using a rubber spatula, lifting from the bottom. Repeat with the remaining flour‑cocoa mixture, mixing just until incorporated. Do not over‑mix.

    Time: PT5M

11. Bake the genoise

    Pre‑heat the oven to 170 °C (fan). Butter and flour an 18 cm round pan, then pour in the batter. Bake for 35‑40 minutes. The cake is done when a wooden skewer inserted in the centre comes out clean but slightly moist.

    Time: PT40M

    Temperature: 170°C

12. Cool the genoise

    Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack and let it cool completely to room temperature.

    Time: PT35M

13. Prepare simple syrup

    In a saucepan, combine 200 ml water and 150 g sugar. Bring to a boil, then remove from heat. Stir in the Kirsch and cherry liqueur (grillotine). Let cool slightly before use.

    Time: PT7M

    Temperature: 100°C

14. Make vanilla‑mascarpone chantilly

    In a chilled bowl, combine 300 ml cold heavy cream, 250 g cold mascarpone, 80 g powdered sugar and the seeds of 1 vanilla bean. Whisk with an electric mixer, starting on low and increasing to high, until the mixture holds soft peaks but is still supple.

    Time: PT5M

15. Slice and soak cake layers

    Trim the dome off the top of the cooled genoise. Using a long serrated knife, cut the cake horizontally into three equal discs. Place each disc on a plate and brush generously with the prepared syrup on both sides (use all syrup for the three layers).

    Time: PT10M

16. Pipe chocolate crémeux and cherry confit

    Transfer the chilled chocolate crémeux to a piping bag fitted with a 13 mm plain tip. Pipe two parallel cords of crémeux on the first cake layer, leaving about 2 cm between them. Pipe the cherry confit into the gaps between the cords. Repeat the same on the second layer. Reserve the chantilly for the outer border.

    Time: PT15M

17. Assemble the cake

    Place the second soaked layer on top of the first, aligning the cords. Spread a thin layer of chantilly around the sides and on top. Add the third layer, brush with any remaining syrup, and cover the entire cake with a smooth coat of chantilly using an offset spatula.

    Time: PT10M

18. Chill assembled cake

    Refrigerate the assembled cake for at least 1 hour 30 minutes to set the fillings and chantilly.

    Time: PT1H30M

19. Temper chocolate for lace

    Melt 150 g dark chocolate in a heat‑proof bowl over a simmering pot (bain‑marie) to 45‑50 °C, then cool to 27‑28 °C, and finally re‑heat to 31‑32 °C (tempering). Use a chocolate thermometer to monitor each stage.

    Time: PT10M

    Temperature: 31-32°C

20. Create chocolate lace

    Place a sheet of parchment on a flat surface. Using a piping bag fitted with a small round tip, draw the desired lace pattern (or simple parallel lines) with the tempered chocolate. Refrigerate the parchment for 30 minutes until the chocolate hardens.

    Time: PT10M

21. Apply chocolate lace and final decorations

    Gently press the parchment with the set chocolate lace onto the chilled cake, allowing the chocolate to adhere to the cold surface. Remove the parchment. Pipe additional small chantilly rosettes on the top, fill their centers with cherry confit, and scatter remaining grillotines, chocolate plumes, and branches as desired. Finish with a light dusting of vanilla powder.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g