Black forest dessert

cooking

Chocolate sponge cake

• Preheat the oven to 160 °C.
• Separate egg yolks from the whites.
• Whisk the whites, adding polydextrose little by little, until peaks form.
• Whisk GRANDPRO Cake margarine with allulose into a fluffy mass, adding the yolks gradually.
• Add the melted chocolate to the resulting mass and beat.
• Add flour to the egg-yolk mixture. Mix it up.
• Gradually add the egg-white mass to the batter.
• Pour the resulting batter in a 1-cm thick layer into a pan covered with parchment paper.
• Bake for 25 minutes at 160 °C. Test if the cake is done with a wooden skewer.
• Cool the sponge cake on a wire rack and refrigerate for 2–6 hours. After stabilization, the sponge cake can be used.

Ganache

• Combine GRANDPRO Cream margarine, dark chocolate, and cream in a cup.
• Microwave until smooth.

Smoked sour cherry compote

• Put all the ingredients except sour cherries in a saucepan.
• Bring to a boil.
• Add sour cherries.
• Cook for 3 minutes.
• Cool it down.
• Smoke it with a smoker.
• Pour into molds.
• Freeze it.

Creamy mousse

• Boil the milk.
• Pour the milk over the white chocolate.
• When the chocolate has melted, add bloomed gelatin, vanilla seeds, and GRANDPRO Cream margarine. Mix until smooth.
• Whisk the cream to soft peaks.
• Mix the milk and chocolate mixture with heavy cream in stages.
• Pour into molds and freeze.

Sour cherry glaze

• Mix sour cherry juice, isomalt, and pectin in a heavy-bottomed saucepan.
• Add food coloring.
• Bring the mixture to a boil.
• Beat with an immersion blender.
• Let the finished glaze cool to 45 °C.

Assembly and garnish

• Put the frozen compote balls in larger sphere molds.
• Pour the compote with the creamy mousse.
• Freeze it.
• Spread the ganache on the silicone mat with tree bark texture.
• Get the sponge cake out of the pan.
• Soak the sponge cake with the liquid remained from the compote.
• Freeze it.
• Place the ganache «bark» on a plate.
• Shape the frozen balls into cherries, cover with sour cherry glaze and place on the «bark».
• Refrigerate for 1–2 hours.
• Before serving, garnish the dessert with chocolate sponge cake crumbs and plant decor.