In a mixer bowl fitted with a whisk attachment, whip all the ingredients together for 6 minutes at high speed.
Scale 185 g per 18 cm diameter ring, and bake
Time: 25'
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
15% Water loss
Bring the water and sugar to a boil, then add the Starfruit Griotte.
Use 50 g of syrup on each layer.
Strain the cherries and use 75 g per layer.
Tip: Re-use the syrup strained from the cherries to soak the biscuit.
Whip the Chantypak at medium speed to a stiff peak.
Pipe 80 gr per layer.
Spread a thin layer of tempered chocolate on a marble slab let it set before scrapping to shavings.
For an 18 cm diameter ring:
Slice the sponge into equal layers, each 8 mm to 1 cm thick.
Soak the first layer of sponge with 50 g of syrup, pipe 80 g of whipped cream, and add 75 g of griottes cherries on top.
Repeat the same process for the second layer.
Place the final layer of sponge on top and soak it with syrup.
Spread a thin layer of whipped cream over the surface.
Freeze or decorate immediately.
For decoration:
Spread a thin layer of whipped cream around the assembled Black Forest.
Sprinkle chocolate shavings around the sides.
Pipe 8 rosettes of cream on top and add chocolate shavings over the surface as well.
