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Black forest dessert
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
Ganache
GRANDPRO Cream margarine 50 g
Dark chocolate 50 g
Heavy cream 50 ml
Smoked sour cherry compote
Pitted sour cherries 150 g
Orange juice 100 ml
Cinnamon optional
Pectin NH 5 g
Allulose 100 g
Creamy mousse
Milk 100 ml
White chocolate 140 g
Gelatin 200 bloom 5 g
Vanilla seeds optional
GRANDPRO Cream margarine 50 g
Cream 33%–35% fat 250 g
Sour cherry glaze
Sour cherry juice 100 ml
Isomalt 40 g
Pectin NH 4 g
Red food coloring optional
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
Ganache
GRANDPRO Cream margarine 50 g
Dark chocolate 50 g
Heavy cream 50 ml
Smoked sour cherry compote
Pitted sour cherries 150 g
Orange juice 100 ml
Cinnamon optional
Pectin NH 5 g
Allulose 100 g
Creamy mousse
Milk 100 ml
White chocolate 140 g
Gelatin 200 bloom 5 g
Vanilla seeds optional
GRANDPRO Cream margarine 50 g
Cream 33%–35% fat 250 g
Sour cherry glaze
Sour cherry juice 100 ml
Isomalt 40 g
Pectin NH 4 g
Red food coloring optional
COOKING
Chocolate sponge cake
Ganache
Smoked sour cherry compote
Creamy mousse
Sour cherry glaze
Assembly and garnish
Chocolate sponge cake
- Preheat the oven to 160 °C.
- Separate egg yolks from the whites.
- Whisk the whites, adding polydextrose little by little, until peaks form.
- Whisk GRANDPRO Cake margarine with allulose into a fluffy mass, adding the yolks gradually.
- Add the melted chocolate to the resulting mass and beat.
- Add flour to the egg-yolk mixture. Mix it up.
- Gradually add the egg-white mass to the batter.
- Pour the resulting batter in a 1-cm thick layer into a pan covered with parchment paper.
- Bake for 25 minutes at 160 °C. Test if the cake is done with a wooden skewer.
- Cool the sponge cake on a wire rack and refrigerate for 2–6 hours. After stabilization, the sponge cake can be used.
Ganache
- Combine GRANDPRO Cream margarine, dark chocolate, and cream in a cup.
- Microwave until smooth.
Smoked sour cherry compote
- Put all the ingredients except sour cherries in a saucepan.
- Bring to a boil.
- Add sour cherries.
- Cook for 3 minutes.
- Cool it down.
- Smoke it with a smoker.
- Pour into molds.
- Freeze it.
Creamy mousse
- Boil the milk.
- Pour the milk over the white chocolate.
- When the chocolate has melted, add bloomed gelatin, vanilla seeds, and GRANDPRO Cream margarine. Mix until smooth.
- Whisk the cream to soft peaks.
- Mix the milk and chocolate mixture with heavy cream in stages.
- Pour into molds and freeze.
Sour cherry glaze
- Mix sour cherry juice, isomalt, and pectin in a heavy-bottomed saucepan.
- Add food coloring.
- Bring the mixture to a boil.
- Beat with an immersion blender.
- Let the finished glaze cool to 45 °C.
Assembly and garnish
- Put the frozen compote balls in larger sphere molds.
- Pour the compote with the creamy mousse.
- Freeze it.
- Spread the ganache on the silicone mat with tree bark texture.
- Get the sponge cake out of the pan.
- Soak the sponge cake with the liquid remained from the compote.
- Freeze it.
- Place the ganache «bark» on a plate.
- Shape the frozen balls into cherries, cover with sour cherry glaze and place on the «bark».
- Refrigerate for 1–2 hours.
- Before serving, garnish the dessert with chocolate sponge cake crumbs and plant decor.
INGREDIENTS
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
Ganache
GRANDPRO Cream margarine 50 g
Dark chocolate 50 g
Heavy cream 50 ml
Smoked sour cherry compote
Pitted sour cherries 150 g
Orange juice 100 ml
Cinnamon optional
Pectin NH 5 g
Allulose 100 g
Creamy mousse
Milk 100 ml
White chocolate 140 g
Gelatin 200 bloom 5 g
Vanilla seeds optional
GRANDPRO Cream margarine 50 g
Cream 33%–35% fat 250 g
Sour cherry glaze
Sour cherry juice 100 ml
Isomalt 40 g
Pectin NH 4 g
Red food coloring optional
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
Ganache
GRANDPRO Cream margarine 50 g
Dark chocolate 50 g
Heavy cream 50 ml
Smoked sour cherry compote
Pitted sour cherries 150 g
Orange juice 100 ml
Cinnamon optional
Pectin NH 5 g
Allulose 100 g
Creamy mousse
Milk 100 ml
White chocolate 140 g
Gelatin 200 bloom 5 g
Vanilla seeds optional
GRANDPRO Cream margarine 50 g
Cream 33%–35% fat 250 g
Sour cherry glaze
Sour cherry juice 100 ml
Isomalt 40 g
Pectin NH 4 g
Red food coloring optional
COOKING
Chocolate sponge cake
Ganache
Smoked sour cherry compote
Creamy mousse
Sour cherry glaze
Assembly and garnish
Chocolate sponge cake
- Preheat the oven to 160 °C.
- Separate egg yolks from the whites.
- Whisk the whites, adding polydextrose little by little, until peaks form.
- Whisk GRANDPRO Cake margarine with allulose into a fluffy mass, adding the yolks gradually.
- Add the melted chocolate to the resulting mass and beat.
- Add flour to the egg-yolk mixture. Mix it up.
- Gradually add the egg-white mass to the batter.
- Pour the resulting batter in a 1-cm thick layer into a pan covered with parchment paper.
- Bake for 25 minutes at 160 °C. Test if the cake is done with a wooden skewer.
- Cool the sponge cake on a wire rack and refrigerate for 2–6 hours. After stabilization, the sponge cake can be used.
Ganache
- Combine GRANDPRO Cream margarine, dark chocolate, and cream in a cup.
- Microwave until smooth.
Smoked sour cherry compote
- Put all the ingredients except sour cherries in a saucepan.
- Bring to a boil.
- Add sour cherries.
- Cook for 3 minutes.
- Cool it down.
- Smoke it with a smoker.
- Pour into molds.
- Freeze it.
Creamy mousse
- Boil the milk.
- Pour the milk over the white chocolate.
- When the chocolate has melted, add bloomed gelatin, vanilla seeds, and GRANDPRO Cream margarine. Mix until smooth.
- Whisk the cream to soft peaks.
- Mix the milk and chocolate mixture with heavy cream in stages.
- Pour into molds and freeze.
Sour cherry glaze
- Mix sour cherry juice, isomalt, and pectin in a heavy-bottomed saucepan.
- Add food coloring.
- Bring the mixture to a boil.
- Beat with an immersion blender.
- Let the finished glaze cool to 45 °C.
Assembly and garnish
- Put the frozen compote balls in larger sphere molds.
- Pour the compote with the creamy mousse.
- Freeze it.
- Spread the ganache on the silicone mat with tree bark texture.
- Get the sponge cake out of the pan.
- Soak the sponge cake with the liquid remained from the compote.
- Freeze it.
- Place the ganache «bark» on a plate.
- Shape the frozen balls into cherries, cover with sour cherry glaze and place on the «bark».
- Refrigerate for 1–2 hours.
- Before serving, garnish the dessert with chocolate sponge cake crumbs and plant decor.
RUSAGRO maslo
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