Ingredients
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| Cocoa Sponge | Whip all ingredients together for 8 minutes at high speed. Scale 200gr per ring of16cm and bake | |
| Light Syrup | Bring water and sugar to a boil and add the kirsch. Soake the sponge by using60gr of syrup on each layer. | |
| Filling | Ready to use. | |
| Whipped Cream | Whip the Chantypak at medium speed to a stiff peak. Pipe 120 gr per layer. | |
| Chocolate Shavings | Spread a thin layer of tempered chocolate on a marble, let it set beforescrapping. | |
| Assembling | Cut the sponge into 3 equal layers. Soak the first layer of sponge with 60gr of syrup, pipe 120gr of whipped Chantypak, andadd 100gr of griottines cherry on top. Repeat the same operation for the second layer. Top off with the last layer of spongeand syrup. Spread a thin layer of whipped Chantypak around the build-up black forest. Sprinkle the chocolate shaving allover the cake and pipe some rosette of cream on top. |
© Puratos 2025
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