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Black Forest Cake | Forêt noire

Cacao ! ∴∵ゞ(´ω`*) ♪ This time, it is a Forêt Noir cake using seasonal American cherries. I tried to be creative with it, but it turned out to be ordinary. 0:00 Introduction 0:25 American cherries in syrup 1:31 Cocoa sponge (genoise chocolat) 5:03 Chocolate Mousse (Mousse au Chocolat) 7:38 Whipped Cream (Creme Chantilly) 8:33 Chocolate Decorations 9:13 Jelly with American cherry syrup 10:28 Tasting 11:16 Cacao notes (store-bought decorations) [ Book ] Chocolate Cacao Recipe Book on Sale Now! This is a book that teaches you how to make chocolate sweets. Chocolate sweets BOOK https://amzn.to/2t4l6Wo [ SNS] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   [Ingredients / Method] | Cherries in syrup 1 can dark cherries in syrup (total weight 440g, solid weight 220g) Granulated sugar: 30g Kirschwasser: 15ml 1. Put dark cherries and granulated sugar in a pot and bring to a boil. After a while, turn off the heat and stir in the Kirschwasser while it is still hot. Remove from heat, transfer to a container, and soak in the refrigerator for about 8 hours. | Cocoa Sponge A - Flour: 75g A - Cocoa powder: 15g Granulated sugar: 90g 3 eggs (large size) B - unsalted butter: 15g B - Salad oil: 15g B - Milk: 15g 1. Set a cookie sheet in an 18cm mold. 2. Mix A together and sieve. 3. Melt B in a pan of hot water. Beat the whole egg with granulated sugar at high speed until warm. 5. Mix in the flour with a rubber spatula. 6. Add a little of the whisked egg mixture to B and mix it all together. Preheat the oven to 170°C and bake for 30 minutes. 8. Turn the sponge upside down. 9. Slice the sponge into 10 mm slices and cut them with a 15 φ cm die. Place the sponge in a 15 cm mold and let the syrup soak into the sponge. | Mousse Chocolat Powdered gelatin: 5 g Water: 20 g 65% chocolate: 90g Milk: 75g Fresh cream 42%: 150g Granulated sugar: 20g Add gelatin powder to water and let it soften. 2. Chop the chocolate, add milk and heat in a microwave oven. Add the gelatin and mix. Whisk in the heavy cream. When the mixture becomes hard, heat it up a little in the microwave (it's best not to do this because you will lose the fluffiness). | Crème Chantilly 45% whipping cream: 150g 36% fresh cream: 50g Granulated sugar: 20g 1. Blend the cream and add the granulated sugar. Beat the mixture with ice water. A small pentode (placed on the gas stove) https://amzn.to/2BQokNU ■Meiji fresh cream meiji Tokachi 45 http://amzn.to/2CdExiT Meiji meiji black chocolate 50g x 10 pieces https://amzn.to/2tJ0JdG Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/2TspE0z Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Couverture black chocolate Valrhona "Equatorial Noir" (55% cocoa) https://amzn.to/2vHGSQq Silicon whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 3mm 2pcs https://amzn.to/2xW5hTr Acrylic ruler 5mm thick, 2 pcs. https://amzn.to/2Fs3dEZ Hand Mixer (The volume is turned down in the video.) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 Kitchen scissors Toribe Corporation Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ The above links are using associate links. All text, images, and other content in this channel may not be used or reproduced without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. If you do, you will be in violation of YouTube Fair Use, and you will also be subject to some sort of disciplinary action. #Forêtnoire #blackforestcake #ChocolateCacao #chocolate