Black Forest Entremet
Hello food lovers,
How about a reinvention of a classic pastry?
A chic and understated heart-shaped entremet, ideal for Mother's Day or Valentine's Day. :-)
Let's get started with a reinvented Black Forest cake made up of a chocolate mousse and sponge, a mascarpone whipped cream, morello cherries and a cherry confit. All finished with a velvet coating and made in the beautiful "Ti Amo" heart mould by Silikomart.
To make this reinvented Black Forest cake for 6-8 people, you will need:
Mascarpone whipped cream
- 150gr whole cream
- 150gr mascarpone
- 30gr icing sugar
- 2 gelatine leaves
- 60gr morello cherries in syrup
Chocolate sponge
- 3 eggs
- 75gr sugar
- 53gr flour
- 10gr cornstarch
- 13gr unsweetened cocoa powder
Cherry confit
- 50gr morello cherries in syrup
- 25gr cherry syrup
- 20gr sugar
- 2.5gr NH pectin
Chocolate mousse
- 2 gelatine leaves
- 60gr milk chocolate
- 60gr dark chocolate
- 90gr whole milk
- 164gr whole cream
Decoration
- Milk chocolate coloured velvet spray
- Chocolate shavings
- Gold leaves
Mascarpone whipped cream
First of all, we are going to prepare the base of the mascarpone whipped cream, as it will need to set for a minimum of 3 hours in the fridge.
You can also prepare it the day before and whip it the next day.
Start by soaking 2 gelatine leaves in a jug of cold water to soften them.
In a saucepan, pour 150gr of whole cream and 30gr of icing sugar.
Bring everything to a boil, stirring occasionally so that the icing sugar dissolves well in the cream.
Once the mixture is boiling, remove it from the heat.
Squeeze out the gelatine and add it to the cream/icing sugar mixture.
Whisk well so that the gelatine melts and is fully incorporated into the mixture.
Place 150gr of mascarpone in a bowl and pour the mixture over it. Leave to melt for a few minutes.
Mix well until you get a smooth and homogeneous mixture.
Cover the cream with cling film directly on the surface, meaning in contact with the preparation, to prevent a skin from forming on top.
Place it in the fridge for a minimum of 3 hours.
Chocolate sponge
In the meantime, we are going to make the chocolate sponge.
First, crack 3 whole eggs into a large bowl.
Add 75gr of sugar, then using the whisk attachment on your mixer, whip everything at maximum speed for about 10 minutes. The mixture will become foamy and increase in volume.
Preheat the oven to 180°C fan-assisted.
While the sugar and eggs are whisking, we are going to mix the dry ingredients together.
In a bowl, combine 53gr of flour, 10gr of cornstarch and 13gr of unsweetened cocoa powder.
Mix everything together with a spoon, then set aside.
Our egg/sugar mixture is ready. We can now add the dry ingredients.
To do this, pour the flour/cornstarch/cocoa mixture into a sieve.
Sift everything into the egg/sugar mixture, this will prevent lumps from forming in our sponge.
Using a spatula, gently fold everything together so as not to deflate our mixture.
Our sponge is ready when the mixture is smooth and homogeneous.
On a perforated baking tray, place a sponge mat.
Spray it with release spray. This spray is magical, I use it in many recipes and it will allow you to easily unmould the sponge after baking.
Pour the sponge batter onto the mat, then using an offset spatula, spread the batter evenly to get a nice, uniform sponge.
Bake for 8 minutes in the middle of the preheated oven.
Once the sponge is baked, cover it with a sheet of baking paper and flip it onto the tray.
Leave it to cool for about 5 minutes before removing the mat.
Gently remove the sponge mat.
We will need two sponge pieces for our entremet.
For precise cuts, use the cutter included with the "Ti Amo" heart mould.
Note that there are two different sizes – we will need the smaller one.
You can make the sponge 1 to 2 days in advance. Simply wrap it well in cling film to prevent it from drying out.
Mascarpone whipped cream and cherry insert
We are now going to assemble the insert, as it will need to set in the freezer for about 3 hours.
Make sure your mascarpone cream is well set (3 hours in the fridge) before starting this step.
Start by draining a jar of 360gr of morello cherries in syrup through a sieve placed over a large bowl. We will also use the syrup. For reference, I found the morello cherries in syrup at Migros. :o)
To make the insert, we will use the cutter we used to cut our sponge pieces earlier.
Cover a perforated tray with cling film, then place the cutter on the tray.
Place the smallest side down against the tray.
Fold the cling film up against the heart shape, keeping it as smooth as possible.
Take a second piece of cling film, roll it into a sausage shape and press it against the heart. This will help keep the bottom cling film in place.
Our insert is ready to be filled – let's whip our mascarpone cream.
Pour the mascarpone cream into a bowl. Using the whisk at medium speed, whip it into a firm whipped cream.
Transfer the whipped cream into a large piping bag. To fill it neatly, use a jug to help.
Cut the tip of the piping bag.
Pipe the mascarpone whipped cream into the insert up to the rim. Do not overfill, as the insert will not fit into our mould during assembly.
Using a small offset spatula, smooth the whipped cream.
Place 60gr of drained morello cherries on top of the mascarpone whipped cream.
Place one of the two heart shapes we cut from our sponge earlier.
Press lightly on the sponge so it adheres.
Place the insert in the freezer for a minimum of 3 hours.
With the remaining mascarpone whipped cream, we are going to make small hearts to use for the final decoration! :o)
I used the "Micro Love 5" mould from Silikomart here. These "Micro" moulds are truly great for decorating entremets – we have a whole range in our assortment.
Fill 3 cavities of the mould using the piping bag and smooth with a small offset spatula.
In my photo, I filled 5, as I wasn't sure yet how many I would use for decoration. ;o)
Place everything in the freezer for a minimum of 2 hours.
Cherry confit
In my traditional Black Forest cakes, I always add a layer of jam on my sponge.
That's why I suggest making a cherry confit as a little nod to the original. ;-)
In a bowl, pour 20gr of sugar.
To make this confit, I used NH pectin which is designed for jams, making it ideal for this preparation.
Use a precision spoon scale to accurately weigh the pectin – you will need 2.5gr.
Mix it into the sugar and stir well, to prevent lumps from forming when you add it to the liquid.
In a saucepan, pour 50gr of morello cherries.
Then add 25gr of cherry syrup.
Heat everything over medium heat. Once the cherries and syrup are hot, add the sugar/pectin mixture.
Bring everything to a boil, stirring for about 2 minutes.
After 2 minutes, pour the mixture into a jug and blend it (using a hand blender) to get a smooth texture.
Pour the confit into a bowl and cover it with cling film directly on the surface.
Place it in the fridge for a minimum of 1 hour.
Once the confit is well chilled, it will become firm. This is normal. ;-)
Using a spoon, loosen the confit by mixing it to get a jam-like texture.
Spread the confit over the remaining heart-shaped sponge using a small offset spatula.
Place it in the freezer until assembly time.
Chocolate mousse
We are now moving on to the last step of our recipe.
Make sure all your preparations are well set before starting the chocolate mousse.
Place 2 gelatine leaves in a jug of cold water.
Pour 60gr of milk chocolate and 60gr of dark chocolate into a large bowl.
Place everything in the microwave at 600W for 30 seconds – the chocolate will start to melt.
Set it aside while you heat the milk.
Bring 90gr of whole milk to a boil.
Squeeze out the gelatine and add it to the hot milk, mix well.
Pour the milk over the chocolate and mix well until the chocolate is completely melted.
Leave it to cool at room temperature until it reaches 30°C, stirring occasionally. Use a thermometer to check.
Meanwhile, in a large bowl, whip 164gr of whole cream into a firm whipped cream.
Once our chocolate/milk/gelatine mixture has cooled to between 28°C and 30°C, we can add the whipped cream.
Start by gently folding with a whisk, then finish folding with a spatula to get a beautiful mousse.
On a perforated tray, place the "Ti Amo" heart mould. It is really lovely and will give your entremet a beautiful shape.
Pour the mousse to approximately halfway up the mould.
Using a small spatula, spread the mousse along the sides of the mould – this will ensure a smooth, bubble-free finish when unmoulding.
Remove the insert from the freezer and unmould it.
To make it easier to unmould, warm the sides of the cutter with your hands. :-)
Place the insert inside the mousse, with the mascarpone whipped cream facing the chocolate mousse.
Press lightly on your insert so the mousse rises up the sides.
Add a little chocolate mousse to fully cover the sponge of the insert. Use a small spatula to spread the mousse evenly.
Remove the sponge with the confit from the freezer.
Place it on top of the mousse with the confit side facing down. Press lightly so the mousse rises up the sides and smooth everything with a spatula.
Place everything in the freezer for a minimum of 8 hours.
Decoration
There we go! Our entremet is frozen and we can move on to the decoration. :-)
To make a change from the traditional red hearts, I chose to spray the entremet with a milk chocolate coloured velvet spray to echo the tones of the Black Forest. :-)
Spray the entremet about 8 hours before serving so it can defrost (in the fridge) before tasting.
A little tip for velvet sprays: to make them work well, place the bottle for about 10 minutes in a jug of warm tap water. This will allow the cocoa butter inside the bottle to warm up and reach the optimal consistency when used.
Prepare a turntable with a sheet of baking paper on top.
Remove the entremet from the freezer and unmould it carefully so as not to damage it.
It is very important to unmould it immediately upon taking it out of the freezer, otherwise the entremet will not be perfectly smooth.
Place the heart on the turntable.
I recommend placing the entremet in a tall box when spraying, as the cocoa butter in the velvet spray is very volatile. This will save you from having to clean your entire kitchen afterwards. ;-)
Shake the velvet spray bottle well and spray your frozen cake. Keep a distance of about 30 cm to get a thin and even velvet layer.
Thanks to the turntable, you can spray all around without having to move the entremet constantly.
Transfer it using an offset spatula onto the display stand of your choice.
In our assortment, you will find various trays and beautiful cake stands.
Unmould the 3 small hearts we made from the mascarpone whipped cream and place them on your entremet.
For the decoration, I chose a simple, understated look with a few chocolate shavings and gold leaves placed between the small hearts.
To place the gold leaves easily, use precision tweezers or the tip of a knife – do not pick them up with your fingers, as they will stick.
And here is the final result!
Once the entremet is decorated, allow about 8 hours in the fridge for it to fully defrost.
It will keep for 2 days in the fridge in a closed container.
You can make this dessert over several days:
D-3: the insert and the chocolate sponge
D-2: the cherry confit, the chocolate mousse and assembly
D-Day: the velvet coating and decoration
I hope you enjoy this reinvented Black Forest cake.
Wishing you a lovely Sunday, food lovers!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Marie
By: Marie M. On 2024-11-11Bonjour,
Pour une fois je n’ai pas de question :) mais je voulais vous remercier pour cette recette.
Je l’ai fait samedi et il est incroyablement beau et tellement bon. Une tuerie.
Merci pour toutes vos recettes!! Salutations
Replied by: Karin On 2024-11-11
Question de Laeticia
By: Laeticia C. On 2024-02-09Bonjour, j’adore vos recettes. J’ai une question. J’aimerais faire cette recette mais j’ai les moules en silicone carré le grand à 1400ml et pour la chantilly celui 560ml. C’est possible? Merci d’avance pour les conseils. Bonne journée
Replied by: Laura On 2024-02-09
Replied by: Laeticia C. On 2024-02-09
Question de Sylvie
By: Sylvie K. On 2023-11-14Bonjour, puis-je utiliser les moules Round400" et "Universo Ø18" achetés pour l'entremet poires-choco ? ou dois-je adapter les quantités ? Merci pour votre aide et un grand merci pour toutes vos idées et recettes !"
Replied by: Karin On 2023-11-15
Question de Martine
By: Martine B. On 2023-05-25Bonjour, est-ce que je peux le remettre au congélateur après avoir mis le spray velours ? Ou je dois impérativement le laisser décongeler ?
Replied by: Laura On 2023-05-25
Question de Géraldine
By: Géraldine V. On 2023-05-11Bonjour peut-on mettre autre chose que des griottes?par exemple confit de framboises avec des framboises entières?merci d’avance
Replied by: Karin On 2023-05-11