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Black Forest Cake 2025 (Forêt Noire)
A modern take on the classic Black Forest cake featuring a cocoa‑flavored genoise, a silky dark chocolate crémeux, cherry‑gillotte confit, vanilla‑mascarpone chantilly and an optional chocolate lace decoration. The recipe is broken down into manageable steps so home bakers can recreate the elegant cake without professional equipment.
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Cost Breakdown
Critical Success Points
- • Temper chocolate for lace (step 19)
- • Reach 83‑85 °C for the custard base (step 6)
- • Fold dry ingredients without deflating the genoise batter (step 10)
- • Properly soak cake layers with syrup (step 15)
- • Chill assembled cake before final decoration (step 18)
Safety Warnings
- • Handle hot liquids (syrup, custard) with care to avoid burns.
- • When tempering chocolate, avoid water contact; even a drop can cause seizing.
- • Use a sharp knife when slicing the cooled genoise to prevent slipping.
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