Recipe: Black Forest gâteau

Cherry gel

• 713g wild cherry purée
• 16g pectin
• 71g sugar

Tahitian vanilla mousse

• 3.750kg cream (35% fat)
• 19g Tahitian vanilla pods
• 376g sugar
• 34g gelatine leaves

Assembly and finishing

• Amarena cherries
• Sponge cake (previously prepared)
• 12cm x 4cm x 5cm moulds

For the neutral glaze

Mix all the ingredients together in a saucepan and bring to the boil. For the sponge cake Mix the still slightly cold butter with the icing sugar until fluffy. Gradually add the melted chocolate while continuing to mix, and add the yolks half or a third at a time.

Beat the egg whites with the sugar, and then fold into the previous mixture. Sprinkle in the flour and sugar and incorporate.

Pour 1.1kg of batter into each mould and bake at 200ºC for nine minutes.

For the cherry gel

Mix the sugar with the pectin and add to the hot purée in a pan. Bring to the boil, then transfer to a container and cool. Whisk the set jelly and pipe over the previously cut sponge cake (See Assembly and finishing).

For the Tahitian vanilla mousse

Bring 750g of cream to the boil in a saucepan with the sugar and vanilla, and leave to infuse for a few hours. Heat the mixture to 60°C and dissolve the softened gelatine.

Strain the pods and cool to 35ºC. Whip the remaining cream to soft peaks. Mix a little into the infused cream, then add the rest. Use immediately.

Assembly and finishing

Cut the sponge cake to the desired size and pipe cherry gel to cover. Arrange pieces of Amarena cherries on top and freeze.

Fill three-quarters of the moulds with the mousse and add the frozen sponge and gel insert. Freeze.

Brush with the neutral glaze and decorate as you like.