As a kid, Forêt Noire is not really something I dreamt of. I just didn’t like the alcohol and so it wasn’t for me! And I have to say, it is funny how tastebuds change and don’t change. Overall a much appreciated dessert, I still struggle with chocolate and fruits for some reasons, so it is not my favourite! But I do like a good Forêt Noire because it can be made super light, with some delicious amarena cherries – that I like over other type of cherries – which gives it a little almond taste that I love very much.
Now for the recipe! It is actually not my recipe, but the one from Tefal Cake Factory App! I was given the challenge to make it using their new Cake Factory machine, and what a blast and a success it was. I just had to follow the recipe on the App and follow the steps, to create a perfect Forêt Noire 🙂
Is it made from the a classic chocolate genoise, delicious Chantilly and chocolate sauce! You can follow my easy Video tutorial here, or follow the step by steps recipe below!
This is a Tefal Recipe.
Utensils: Tefal Cake Factory , nozzle, piping bag, pastry brush, a couple of bowls, and electric mixer
Quantity: For 8 people
- 6 eggs
- 75g of plain flour
- 75g of cornflour
- 1 tsp of baking powder (5g)
- 150g of caster sugar
- 35g of bitter cocoa powder
- 30ml of milk
- 10ml of lemon juice
- 1 pinch of salt
- 100g of cooking chocolate
- 100ml of whipping cream
- 20g of salted butter
- 200ml of whipping cream
- 200g of mascarpone
- 50g of icing sugar
- 200ml syrup from the cherry tin
- 135g of caster sugar
- 70ml kirsch
180 to 200g of cherries in syrup ( I used Amarena cherries)
1* Make the sponge: In a mixing bowl, whisk the egg yolks with the sugar. Then add the milk and the lemon juice. In another mixing bowl, whisk the egg whites into peaks, adding a pinch of salt. Stir in 1/3 of the egg whites to the first mixture, then add the sieved flour, cornflour, cocoa and baking powder. Use a spatula to incorporate the rest of the stiffened egg whites.
2* Bake the genoise with the Cake Factory: Put the mixture into the buttered mould and place it in the Cake Factory. Start the programme – P1 – Cake to Share and Duration for 30min. Leave to cool completely once bakes.
3* Make the Chantilly: Whisk the cream, mascarpone and icing sugar together. Store in the fridge.
4* Prepare the Genoise: With a sharp bread knife, slice the genoise in 3 lengthways.
5* Make the syrup: in a pan, bring the ingredients for the syrup to the boil.
6* Assemble the Forêt Noire: Place one sponge onto the serving plate, and soak it with the syrup, using a pastry brush. Pipe a layer of Chantilly on top and cover with half of the cherries. Do the same for the 3 sponges.
7* Make the chocolate sauce: Put the chocolate pieces in a mixing bowl. Bring the cream to the boil and pour over the chocolate. Add the butter. Leave to stand for a minute. Whisk into a nice, consistence sauce. Leave to cool for 10 minutes. Pour the chocolate sauce over the gateau.
Store in the fridge until it’s time to serve.