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Hello, everyone :)
This is a cake perfect for this season.
Cherry and chocolate are soulmates.
I made a 'Foret Noir' cake today.
(Foret Noir means 'Black Forest' in French, and is also called Black Forest Cake or Kirsch Cake in Korea)
It's cherry season in Chile these days, so I made cherries compote with them to put into the cake.
In July and August, sweet and sour American cherries are in season, so
it would be also nice to use fresh cherries instead of cherry compote :)
▶Ingredients (For one 6 inches cake)
[Genoise]
: This is a recipe for chocolate genoise that I posted before ( • 모든 케이크에 어울리는 만능 초코 제누와... )
Make three slices with 1.5cm thickness.
[simple syrup]
- 40g water
- 20g sugar
- 5g Kirsch (cherry liqueur/ can be omitted)
1) Heat water and sugar to completely dissolve the sugar.
2) After cooling, add liqueur and mix.
[Cherry compote]
- 180g Cherries (weight including seeds)
- 60g sugar
- 10g lemon juice
- 10g Kirsch
- 1 cinnamon stick
1) Put the cherry, sugar, lemon juice, and cinnamon sticks in a pot and bring to a boil over medium heat.
2) Remove from heat and cool, then add Kirche and store in the refrigerator for one day before use.
[Chocolate cream]
- 45g heavy cream (A)
- 45g dark couverture chocolate (55% cacao content)
- 120g heavy cream (B)
1) Make ganache with cream A and dark chocolate, then cool to 27-30 degrees Celcius.
2) Whip cream B about 80% (Soft peak).
3) Mix ganache and whipped cream (B) to make chocolate whipped cream.
4) Spread it with cherry compote between the cakes.
[Whipped cream for icing]
- 180g heavy cream
- 15g sugar
- 5g Kirsch
1) Whip cream, sugar, and Kirsch together over ice water to make whipped cream.
2) Finish the cake by icing the cream over the cake and piping the leftover on the top of the cake with a piping tip.
*Storage: You can enjoy it for up to 3 days in the refrigerator. Store in an airtight container so that the surface does not dry out.
instagram: / jadore________
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