Forêt Noire
Directions
- 1Mix egg yolks with 30g of sugar, milk and oil.
- 2Mix egg yolks with 30g of sugar, milk and oil.
- 3Mix egg yolks with 30g of sugar, milk and oil.
- 4Add flour and mix well.
- 5Add flour and mix well.
- 6Add flour and mix well.
- 7Beat egg whites with 70g of sugar until stiff peaks form.
- 8Beat egg whites with 70g of sugar until stiff peaks form.
- 9Beat egg whites with 70g of sugar until stiff peaks form.
- 10Gently fold the egg whites into the yolk mixture.
- 11Gently fold the egg whites into the yolk mixture.
- 12Gently fold the egg whites into the yolk mixture.
- 13Pour the batter onto a baking sheet and spread evenly.
- 14Pour the batter onto a baking sheet and spread evenly.
- 15Pour the batter onto a baking sheet and spread evenly.
- 16Bake at 180°C for 20 minutes.
- 17Bake at 180°C for 20 minutes.
- 18Bake at 180°C for 20 minutes.
- 19Once cooled, spread cherry jam over the cake and roll it up.
- 20Once cooled, spread cherry jam over the cake and roll it up.
- 21Once cooled, spread cherry jam over the cake and roll it up.
- 22Cut the roll into slices.
- 23Cut the roll into slices.
- 24Cut the roll into slices.
- 25In a saucepan, mix egg yolks and milk, then cook until thickened.
- 26In a saucepan, mix egg yolks and milk, then cook until thickened.
- 27In a saucepan, mix egg yolks and milk, then cook until thickened.
- 28Pour over melted dark chocolate and mix until smooth.
- 29Pour over melted dark chocolate and mix until smooth.
- 30Pour over melted dark chocolate and mix until smooth.
- 31Whip cold cream and gently fold into the ganache.
- 32Whip cold cream and gently fold into the ganache.
- 33Whip cold cream and gently fold into the ganache.
- 34Dip each cake slice into the chocolate mousse to coat it.
- 35Dip each cake slice into the chocolate mousse to coat it.
- 36Dip each cake slice into the chocolate mousse to coat it.
- 37Freeze for at least 2 hours.
- 38Freeze for at least 2 hours.
- 39Freeze for at least 2 hours.
- 40Melt dark chocolate and coconut oil together for the glaze.
- 41Melt dark chocolate and coconut oil together for the glaze.
- 42Melt dark chocolate and coconut oil together for the glaze.
- 43Glaze the frozen cakes.
- 44Glaze the frozen cakes.
- 45Glaze the frozen cakes.
- 46Garnish with chocolate shavings and serve.
- 47Garnish with chocolate shavings and serve.
- 48Garnish with chocolate shavings and serve.
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
- 1 portion intense cherry jam
- 1 portion intense cherry jam
- 1 portion 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 sheetknifeforksmall bowllarge bowlsaucepan