Black Forest Gateau

16 Feb 2017

Black Forest Gateau filled with a Chocolate and Mascarpone Mousse and decorated with Cherry Glass, it’s a divine dessert which tastes as good as it looks.

Here in the Humphry’s kitchen I am always putting my own unique twist on Modern British cuisine. An excellent example of this is my take on a Black Forest Gateau. Filled with a Chocolate and Mascarpone Mousse and decorated with Cherry Glass, it’s a divine dessert which tastes as good as it looks.

Ingredients

Sponge Base

  • 4 x Eggs
  • 125g x Sugar
  • 100g x Strong Flour
  • 25g x Cocoa

Chocolate and Mascarpone Mousse

  • 3 x Egg Yolks
  • 1 x Egg
  • 100g x Sugar
  • 200g x Chocolate (70% dark)
  • 100g x Mascarpone
  • 150g x Whipping Cream

Cherry Sel

  • 250ml x Cherry Puree
  • 50g x Sugar
  • 40ml x Lemon Juice
  • 5g x Agar Agar

Cherry Glass

  • 100g x Puree
  • 10g x Isomalt
  • 1g x CrytexSorbet

Sorbet

  • 500ml x Cherry Puree
  • 300ml x Stock Syrup
  • 1 x Lemon Juice

Method

Sponge Base

  1. Whisk Eggs and Sugar until doubled in size
  2. Fold through sieved Flour and Cocoa
  3. Spread thinly onto flat tray with silicone paper
  4. Bake at 200 degrees for 6 minutes

Chocolate and Mascarpone Mousse

  1. Whisk Egg Yolks and Egg to Sabayon
  2. Boil Sugar with a little water to 117 degrees and pour onto Sugar
  3. Whisk until cold
  4. Melt Chocolate
  5. Semi Whisk Cream
  6. Fold melted Chocolate into yolk mixture then fold through Cream and Mascarpone

Cherry Sel

  1. Boil all together for 5 minutes
  2. Chill and blitz

Cherry Glass

  1. Blitz all together
  2. Spray thinly onto Silpat Mat and dry out in a Dehydrator

Sorbet

  1. Mix all together
  2. Pass and churn in an Ice Cream Machine

Assembly

  1. Cut sponge base and place into bottom of mould
  2. Soak with Cherry Brandy
  3. Pipe Chocolate Mousse half way up the mould
  4. Dot 5 large dots of Cherry Sel
  5. Cover with Chocolate Mousse
  6. Chill
  7. Spray with Chocolate/Cocoa Butter Mixture

To decorate

  1. Pipe Chocolate Sauce onto plate
  2. Place Mousse on plate
  3. Quenelle of Mascarpone, Cherries and Cherry Glass on top of Mousse
  4. Place Baked White Chocolate, Cherry Gel and Quenelle of Sorbet