Revised Black Forest Cake Recipe

Chocolate Cookie

Preheat your oven to 190°C with convection. Melt the butter. Sift together the flour, cornstarch, and cocoa. Whip the egg whites with the sugar. Incorporate the egg yolks, then add the sifted mixture (cornstarch, flour, and cocoa). Mix gently but not completely. Add the melted butter and finish mixing. Spread the batter onto a baking sheet lined with parchment paper or a silicone mat. Bake for 5 minutes, keeping a close eye on the baking. Then transfer to a cooling rack.

Whipped cream
Soak the gelatin in cold water. Beat the cream with a mixer and sift the powdered sugar. When the mixture reaches 80% volume, add the sifted powdered sugar and continue beating until the desired texture is achieved. Take a spatula full of whipped cream and heat it in a saucepan, adding the gelatin to dissolve it. Let it cool, then add it back to the whipped cream and give it another quick whisk.

Chocolate Mousse Melt your couverture chocolate in a double boiler and maintain its temperature at 65°C. Whip the cream to medium peaks and incorporate 1/3 of the cream into the chocolate, whisking very briefly. Then quickly add the remaining 2/3 and whisk vigorously. Once the mixture is homogeneous, stop whisking and serve immediately.

Assembly
Cut your biscuit into two squares measuring 22 cm on each side. Brush the first biscuit on the bottom side with melted chocolate. Allow it to harden. Then flip your brushed biscuit over. Place it in the 22 cm square frame. Soak it with the syrup. Spread the whipped cream, leaving a space around the edges to later place the second biscuit. Gently press cherries into the whipped cream surface.

To finish, place the second biscuit with the cooked side facing up on top, press down slightly, and soak it again with syrup. Then cover with chocolate mousse using a spatula. Fill a piping bag with the remaining chocolate mousse. Decorate the top of your mousse with small domes of chocolate mousse, macarons, fresh fruit, and refrigerate immediately.