28 Oct Chef Secrets: National Chocolate Day Recipe
You didn’t really think we would share a delicious and amazing deconstructed black forest cake photo and not share the recipe did you? Well have no fear, because the recipe is here! If you don’t feel like making it yourself, let us make it for you!
Deconstructed Black Forest Cake
Recipe Courtesy of Head Pastry Chef Bruno Bellalves
- 3 egg whites
- 3/4 cup inverted sugar
- 2 egg yolks
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons flour
- 4 tablespoons bittersweet chocolate
- 1 tablespoon butter
Whip egg whites and inverted sugar until they form a hard peak. Add the egg yolks and whisk until incorporated. Add the sifted flour and cocoa powder and whisk until incorporated. Add melted chocolate and butter mix and whisk until incorporated.
Bake in a half sheet pan with parchment paper in a 350 degree oven for about 15 minutes
Rich Chocolate Cream
- 1 1/3 cups heavy cream
- 1 cup whole milk
- 1 1/4 cup glucose
- 2 cups 75% bittersweet chocolate
- 1 tablespoon gelatin leaves (soak in cold water, drain and melt in the microwave – do not boil!)
- 1/2 cup Griottines (brandied sour cherries) drained and cut in half
Boil heavy cream, milk and glucose. Pour over the chocolate to make a ganache. Add the melted gelatin and mix.
pour the chocolate mixture over the chocolate cake and sprinkle with the brandied cherries. Put into freezer and cut into desired size.
- 1 cup heavy cream
- 1 1/2 tablespoons confectioner sugar
- 2 vanilla beans
Scrape the vanilla pods, mix into the cream and let it sit overnight. Add in the powdered sugar and whip. Top the chocolate cake with the chantilly.