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Schwarzwalderkirsch Schnitten

11 September 2006

Recipes required (see below)

(makes 16 portions)

Almond dacquoise
Praline butter cream
Chocolate sponge
Kirsch syrup
Marinated cherries
Dark chocolate mousse
Kirsch cream

For decoration

Cocoa powder
Pistachio nuts
Gold leaf

Method

Line a 4cm-deep rectangle mould with silicon paper and cut the almond dacquoise to fit in the base. Then spoon in the praline butter cream and spread out evenly to a depth of approximately 1cm.

Cut the chocolate sponge to fit, put it in the mould and soak with the kirsch syrup. On top of the sponge put the marinated cherries, skin side up and pipe chocolate mousse into the gaps between them.

Spoon more chocolate mousse on the top and level with a palette knife. With a medium-sized plain nozzle, pipe three lines of the kirsch cream across the top. Put in the fridge for one hour.

Remove the torte from the mould. Cut into wedges and liberally dust with cocoa powder. Put half a pistachio nut on top of each wedge and a gold leaf on each pistachio nut.Almond dacquoise

Ingredients

190g egg whites
300g caster sugar
180g ground almonds
30g cornflour
60g butter, melted but not too hot

Method

Preheat oven to 170°C. Whisk the egg whites and half the caster sugar to a stiff meringue.

Sieve together the ground almonds, cornflour and the remaining caster sugar and fold into the meringue. When the dry ingredients are almost mixed in (three-quarters stage) add the melted butter and mix to a smooth mixture. Spread on to a Silpat mat in a large rectangle and bake for 12-15 minutes. Remove from the tray and cool on a wire rack.

Chocolate sponge

Ingredients

120g egg whites
125g caster sugar
80g egg yolks
105g plain flour, sieved
20g cocoa powder, sieved
Icing sugar

Method

Preheat oven to 200°C. Whisk the egg whites and half the caster sugar to a peak. Add remaining sugar and continue to whisk until a firm meringue is formed. Remove from the machine and carefully mix in egg yolks, flour and cocoa powder.

Spread the sponge evenly, and roughly the same size as the dacquoise, on to a Silpat mat and dust the top liberally with icing sugar. Bake for about 10 minutes. Remove from oven and cool on wire racks.

Dark chocolate mousse

Ingredients

450g dark couverture
150g egg yolks
90g caster sugar
45ml water
570ml whipping cream

Method

Melt the couverture to 40°C in a bain-marie. Whisk the egg yolks in a mixer.

Boil the sugar and water to 121°C.

Slowly pour the syrup into the egg yolks and whisk to a full sabayon. Whisk the mixture until cool.

Whisk the whipping cream to ribbon stage and then fold the cream and sabayon together.

Fold one-third of the mixture into the chocolate, and then add the rest.

Kirsch cream

Ingredients

1 leaf gelatine
360g whipping cream
60g icing sugar
50ml kirsch

Method

Presoak gelatine in ice-cold water. Whip together the cream and icing sugar to a soft peak. Heat kirsch to blood temperature, add the presoaked gelatine and dissolve. Remove from heat and pass through a fine sieve. Mix with a little of the whipped cream. Add the kirsch mixture to the whipped cream and whisk to a firm peak. Use immediately.

Praline butter cream

Ingredients

80g egg yolks
270g caster sugar
100ml water
425g unsalted butter, softened
100-150g praline paste
100g well-roasted hazelnuts, skinned and roughly chopped

Method

Whisk the egg yolks to a light sabayon. Simultaneously, combine the caster sugar and water and cook to 121°C. Slowly string the hot syrup into the sabayon and whisk until thick and cool. Gradually beat the butter into the sabayon, then beat in the praline paste. Mix in the hazelnuts.

Kirsch syrup

Ingredients

75ml water
100g caster sugar
1/4 vanilla pod
90ml kirsch

Method

Boil together the water, caster sugar and vanilla pod. Remove from heat, cool and mix in kirsch.

Marinated cherries

Ingredients

150g fresh black cherries, stoned and halved
100ml stock syrup
150ml kirsch

Method

Cover the cherries with stock syrup and kirsch and allow to marinate overnight.

Photos © Rob Whitrow

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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