Black Forest Classic


Working Method

Cocoa Sponge

Whip all ingredients together for 6 minutes at high speed.

Scale 200 gr per 16 cm.

Light Syrup

Bring water and sugar to a boil. add the kirsch. Use 60 gr of syrup on each layer.

Use 100 gr of griottines cherry per layer.

Whipped Cream
Whip the passionata at medium speed to a stiff peak. Pipe 120 gr per layer.

Chocolate savings
Spread a thin layer of tempered chocolate on a marble slab let it set before scrapping.


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