Bûchettes forêt noire
Directions
- 1Mix egg yolks with 30g sugar, milk and oil.
- 2Add flour.
- 3Beat egg whites with 70g sugar and incorporate into the mixture.
- 4Bake at 180° for 20 minutes.
- 5Spread cherry jam on the baked cake.
- 6Roll the cake.
- 7Cut the cake into slices.
- 8Mix egg yolks with milk in a saucepan, cook until the custard coats the spoon. Pour over chocolate and mix.
- 9Beat the cold cream and incorporate into the ganache.
- 10Dip the cake slices into the chocolate mousse and freeze for at least 2 hours.
- 11Melt dark chocolate with coconut oil for the icing.
- 12Ice the frozen cake slices.
Ingredients
- 90 g flour
- 5 eggs
- 30 g sugar
- 70 g sugar
- 50 g neutral oil
- 50 g milk
- 2 g baking powder
- 123 intense cherry jam
- 130 g milk
- 2 egg yolks
- 160 g dark chocolate
- 250 g cold whole cream
- 100 g dark chocolate
- 30 g coconut oil
Equipment
whiskhand mixerspatulabaking sheetknifefork
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