Black Forest Cake
Chocolate Sponge
| g | |
| Egg | 1125 |
| Sugar | 450 |
| EMULSIFIER OIL EOH-RPH | 100 |
| Cake Flour | 300 |
| Cocoa Powder | 150 |
| Baking Powder | 7 |
| Sorbitol | 90 |
| PALFFY 780LTU | 90 |
| PROBEST 33 | 75 |
Dark Cherry Filling
| g | |
| Canned Dark Cherry Juice | 1000 |
| Pectin Powder | 35 |
| Sugar | 200 |
| Canned Dark Cherry | 1000 |
Process
- Heat Canned Dark Cherry Juice. Add Pectin Powder and Sugar, stir frequently to ensure even heating.
- Once it starts boiling, add Canned Dark Cherry, stir gently, and remove from heat.
- Let it cool.
Chocolate Mousse
| g | |
| ACE 200 | 350 |
| DARK COMPOUND SOFT CHOCOLATE | 250 |
| Glucose | 58 |
| ACE 200 (Whipped) | 330 |
Process
- Heat ACE 200 and bring to a boil.
- Put DARK COMPOUND SOFT CHOCOLATE and Glucose into a large mixing bowl and mix.
- Pour the boiled ACE 200 in and mix well. Place in ice bath to cool.
- Add pre-prepared ACE 200(Whipped) to the chocolate mixture. Fold in the whipped cream until fully incorporated.
Decoration
| DARK COMPOUND CHOCOLATE | |
| TOPPING ACE EXCELLENT (Whipped) | |
| Red Maraschino Cherries |
Assemble:
- Prepared 4 layers of sponge cake.
- Pipe in Chocolate Mousse on top of 1st and 2nd layer and cover with the 3rd layer (total 2 layers of chocolate mousse, 3 layers of sponge cake). Put in freezer for about 20 minutes.
- Apply a layer of TOPPING ACE EXCELLENT (Whipped) on top of 3rd layer, Pipe more whipped cream around the sponge edges.
- Add Dark Cherry Filling at the middle and cover with the last layer of sponge cake. Put in freezer for about 40 minutes.
- Coat a layer of TOPPING ACE EXCELLENT (Whipped) and cover the whole cake. Make sure the appearance is flat and smooth.
- Pipe more TOPPING ACE EXCELLENT (Whipped) at edges of the cake for decoration. Put in chiller for 20 minutes.
- Make chocolate shaving from shaving DARK COMPOUND CHOCOLATE using a mould cutter.
- Apply the chocolate shaving at the sides and the middle at the top of the cake. If the shaving is too large, you can chop them into smaller pieces for decoration. In this case, we are using larger shavings on the top, smaller shavings on the sides.
- Sift some snow powder on top of the chocolate shavings at the middle. Add Red Maraschino Cherries on top to decorate.
Products Used for This Recipe
EMULSIFIER OIL EOH-RPH
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
![Dark Compound Filling](https://www.vivo.sg/wp-content/uploads/2020/12/P1030272-scaled.jpg")
DARK COMPOUND SOFT CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
- Packing: 5kg*4
- Storage: 20-24℃
- Shelf Life: 12months
DARK COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
Its characteristic fresh aroma is suited for a variety of applications.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 480days(16months)
TOPPING ACE EXCELLENT
High overrun, good overnight shape stability with sweet gentle milky taste.
- Packing: 1100g*12
- Storage: Below -18℃
- Shelf Life: 365days
