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Before starting this Black Forest Gâteau recipe, make sure you have organised all the necessary ingredients.
Cut the almond paste in small pieces and place it in the food mixer recipient.
Add the egg yolks.
Mix for 5 minutes...
... until there are no more lumps.
Add the chocolate (which has been previously melted).
Combine with a whisk...
... until homogeneous. Reserve.
Beat the egg whites with a pinch of salt, until stiff peaks form.
... add the castor sugar and beat again.
Pour the chocolate preparation over the beaten egg whites...
... and combine gently, using a rubber spatula...
... until the preparation has a homogeneous consistency.
Pour the preparation into a round cake tin (diameter 24cm) or a mousse ring, greased beforehand...
... and cook between 30 and 40 minutes at 180°C (gas 4).
When cooked, remove from oven and mould, and leave to cool.
Beat the whipping cream until you obtain a Chantilly cream.
Add the vanilla sugar.
Whip up until the consistency is homogeneous.
Combine the 30° Baume syrup and kirsch.
Cut the cake crosswise, in 3 identical slices.
Place the bottom slice on a cake board...
... and steep with the kirsch-flavoured syrup.
Cover with Chantilly cream.
The layer should be spread evenly.
Place some strained cherries on the cream.
Cover with the middle biscuit slice and soak with kirsch syrup.
Cover with Chantilly cream...
... and arrange strained cherries on top.
Place the top biscuit slice and soak with syrup.
Cover the surface with Chantilly cream...
... and coat the sides of the cake as well.
With the chocolate shavings, cover the sides...
... and the surface of the cake.
Scoop the rest of the Chantilly cream into a piping bag.
Decorate the surface with several swirls of Chantilly cream.
Finally, place a strained cherry...
... on top of each swirl. Refrigerate for 2 to 3 hours before serving your Black Forest Gâteau.
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