Bûchettes forêt noire

123 mins
Serves 4
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Directions

  1. 1Mix egg yolks with 30g sugar, milk and oil.
  2. 2Mix egg yolks with 30g sugar, milk and oil.
  3. 3Mix egg yolks with 30g sugar, milk and oil.
  4. 4Add flour.
  5. 5Add flour.
  6. 6Add flour.
  7. 7Beat egg whites with 70g sugar and incorporate into the mixture.
  8. 8Beat egg whites with 70g sugar and incorporate into the mixture.
  9. 9Beat egg whites with 70g sugar and incorporate into the mixture.
  10. 10Bake at 180° for 20 minutes.
  11. 11Bake at 180° for 20 minutes.
  12. 12Bake at 180° for 20 minutes.
  13. 13Spread cherry jam on the baked cake.
  14. 14Spread cherry jam on the baked cake.
  15. 15Spread cherry jam on the baked cake.
  16. 16Roll the cake.
  17. 17Roll the cake.
  18. 18Roll the cake.
  19. 19Cut the cake into slices.
  20. 20Cut the cake into slices.
  21. 21Cut the cake into slices.
  22. 22Mix egg yolks with milk in a saucepan, cook until the custard coats the spoon. Pour over chocolate and mix.
  23. 23Mix egg yolks with milk in a saucepan, cook until the custard coats the spoon. Pour over chocolate and mix.
  24. 24Mix egg yolks with milk in a saucepan, cook until the custard coats the spoon. Pour over chocolate and mix.
  25. 25Beat the cold cream and incorporate into the ganache.
  26. 26Beat the cold cream and incorporate into the ganache.
  27. 27Beat the cold cream and incorporate into the ganache.
  28. 28Dip the cake slices into the chocolate mousse and freeze for at least 2 hours.
  29. 29Dip the cake slices into the chocolate mousse and freeze for at least 2 hours.
  30. 30Dip the cake slices into the chocolate mousse and freeze for at least 2 hours.
  31. 31Melt dark chocolate with coconut oil for the icing.
  32. 32Melt dark chocolate with coconut oil for the icing.
  33. 33Melt dark chocolate with coconut oil for the icing.
  34. 34Ice the frozen cake slices.
  35. 35Ice the frozen cake slices.
  36. 36Ice the frozen cake slices.

Ingredients

  • 90 g flour
  • 90 g flour
  • 90 g flour
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 70 g sugar
  • 70 g sugar
  • 70 g sugar
  • 50 g neutral oil
  • 50 g neutral oil
  • 50 g neutral oil
  • 50 g milk
  • 50 g milk
  • 50 g milk
  • 2 g baking powder
  • 2 g baking powder
  • 2 g baking powder
  • 123 intense cherry jam
  • 123 intense cherry jam
  • 123 intense cherry jam
  • 130 g milk
  • 130 g milk
  • 130 g milk
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 160 g dark chocolate
  • 160 g dark chocolate
  • 160 g dark chocolate
  • 250 g cold whole cream
  • 250 g cold whole cream
  • 250 g cold whole cream
  • 100 g dark chocolate
  • 100 g dark chocolate
  • 100 g dark chocolate
  • 30 g coconut oil
  • 30 g coconut oil
  • 30 g coconut oil

Equipment

whiskhand mixerspatulabaking sheetknifefork