Creative Mono Portion Black Forest Cake

In a mixer fitted with a whisk attachment, whip all the ingredients except the oil for 7 minutes at high speed.
Reduce to low speed and slowly add the oil, mixing for 1 minute.
Spread the batter evenly to a thickness of 5 mm on baking paper and bake.
Time: 15'
Oven Type: Deck
Top Temperature: 190 °C
Bottom Temperature: 160 °C
Damper: Closed
10% Water loss

Warm the Pralicrac to 30 °C and laminate it to 3 mm. Then cut discs of 3.5 cm in diameter to fit into the bottom of the Black Forest.

Pre soak the gelatin powder and water for at least 15 minutes before using.
Scrape the vanilla bean and add it to the milk, then bring to a boil.
Add theFestipak and egg yolks, and temper the mixture to 85 °C.
Add the gelatin directly, then cool it down to 25–28 °C before folding in, the lightly whipped Passionata.

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

Line a ring of 5 cm diameter and 4 cm height with acetate.
Cut the chiffon cake to fit inside the ring, including a disc for the bottom.
Place the Pralicrac disc on the base, then pipe the mousse up to the rim of the biscuit.
Press the frozen half‑sphere of Topfil into the center and freeze.
Spray the top of the Black Forest with Mirroir Glacage neutre warmed to 60 °C, or with Harmony Sublimo, and finish with chocolate shavings.