BLACK FOREST

Callebaut

Callebaut

Standard Supplier 23rd December 2015
Callebaut

Callebaut

Standard Supplier

BLACK FOREST

DELICIOUS BLACK FOREST DESSERT

Ingredients

  • 150 g dark chocolate Callebaut Strong 70-30-38NV
  • 180 g almond paste
  • 160 g egg yolks
  • 300 g egg whites
  • 220 g granulated sugar
  • 800 g cream 35%
  • 130 g castor sugar
  • 10 cl Kirsch

Method

ALMOND AND CHOCOLATE SPONGE CAKE

Ingredients Preparation

150 g dark chocolate Callebaut Strong 70-30-38NV Melt to 50°C.

180 g almond paste

160 g egg yolks Process in a food mixer with a beater adding the egg yolks a bit at a time.

300 g egg whites

220 g granulated sugar Beat with the sugar until stiff.

Mix the chocolate into the almond paste mixture and delicately fold in the egg whites. Pour in baking circles of 4 cm high (fill ¾ full) and bake at 170°C for approximately 30 minutes.

WHIPPED CREAM WITH KIRSH

Ingredients Preparation

800 g cream 35%

130 g castor sugar

10 cl Kirsch Whip.

Finishing and presentation

When the sponge cake has cooled down, cut into three equal pieces and place a circle of the sponge cake in the bottom, drench in the Kirsch syrup, arrange a crown of Kirsch whipped cream and finish with cherries. Repeat this operation and place in the freezer for a few moments.

Remove the pastry from the mould and cover with chocolate shavings.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.