For the Chocolate Cake:

  • 240gr flour 55
  • 400gr of sugar
  • 75gr of cocoa powder
  • 2 teaspoons of baking soda
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 120gr of oil
  • 1 natural yogurt
  • 230gr of warm water
  • 2 eggs L
  • 2 teaspoons vanilla
  • 2 cups and a half of cherries in syrup
  • Cherries (fresh or in syrup) to the top

Preheat the oven to 180º. Grease 2 molds of 20cm with mold release spray with parchment paper at the bottom.

In a bowl, sift the flour, cocoa, baking soda, yeast and salt. Get involved.

In an electric mixer, beat the eggs with the sugar. Add the oil, the hot water little by little to avoid cooking the eggs. Yogurt and vanilla follow. Beat until you have a homogeneous mass, it will be watered.

Gradually add the dry mixture and wrap with the wire rod.

Put them in both forms equally and take them to the oven until you pass the toothpick test! Allow 10m to cool in the molds and remove to cool completely on the grid. Reserve.

For cherry reduction:

  • Half a cup of sugar
  • Half a cup of water
  • 1/4 cup cherry liqueur

In a small pan, place the water and sugar.

Mix and bring to the heat, not stirring, until boiling.

Let it boil 1min and remove.

Add the cherry liquor, stir and let it cool completely.

For Chantilly:

  • 200ml whipping cream
  • 1/4 cup of sugar.

Beat the cold cream in an electric mixer and gradually add the sugar.

For chocolate decoration:

  • 250gr of chocolate SÃO TOMÉ DARK 62%
  • Zest of 1 chocolate chip SÃO TOMÉ DARK 62%

Melt the 250gr of chocolate in a double boiler.

Remove and with the help of a spatula, spread the chocolate on a sheet of parchment paper.

Roll the parchment paper and refrigerate it for 2 hours.

Unroll the parchment paper slowly and watch the chocolate break into pieces like the trunk.

Mounting the Forêt Noire:

Cut each chocolate cake in two, level.

Place one of the pieces on the cake stand or on the serving plate. Brush generously with the cherry reduction. Fill with whipped cream spread evenly, and put cherry pieces in syrup, pressing gently. Repeat for the remaining layers.

Cover the whole cake with the remaining whipped cream. Around it place the pieces of chocolate stem, sprinkle on top with chocolate shavings and with the pastry bag, with the spout of your choice, decorate with the rest of the whipped cream and on top place the fresh cherries.

Co-financed by:

Copyright © 2019 António Melgão. All the rights reserved