Black Forrest Gateau with Cherry, Dark Chocolate and Fleur De Sel

5 from 4 votes
Total Time 5 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 341 kcal


Chocolate Mousse White

  • 250 g couverture white
  • 5 egg yolk
  • 2 egg
  • 4 cl kirsch
  • 3 sheets gelatin
  • 500 g whipped cream

Chocolate Mousse Dark

  • 200 g couverture dark
  • 4 cl kirsch
  • 8 egg yolk
  • 500 g whipped cream


  • 400 g nougat
  • 100 g couverture white
  • 120 g french crumbs

Cherry ganache

  • 225 g cream
  • 20 g sugar syrup
  • 1.5 g fleur de sel
  • 40 ml kirsch
  • 250 g Chocolate 70% cocoa

Cherry sponge

  • 225 g egg
  • 125 g sugar
  • 50 g flour
  • 30 g whole wheat flour
  • 30 g cocoa

English cream

  • 500 g cream
  • 500 g milk
  • 200 g egg yolk
  • 100 g sugar

Chocolate cream

  • 1 kg English cream
  • 380 g chocolate

Cherry sauce

  • 300 g sour cherry pulp
  • 100 g sugar syrup
  • xanthan

Cocoa Crumble

  • 125 g butter
  • 125 g sugar
  • 210 g flour
  • 40 g cocoa
  • vanilla bean
  • tonka bean


  • 500 g sour cherry puree
  • 100 g sugar syrup
  • 2 cl kirsch


Chocolate mousse white

  • Melt the couverture in a water bath. Soak the gelatine in cold water. Beat the whole egg, egg yolk and 2 cl kirsch on the water bath until frothy. Add squeezed gelatin. Mix the couverture and egg mixture to a homogeneous mixture. Add the remaining 2 cl of kirsch and finally fold in the whipped cream.

Chocolate mousse dark

  • Melt the couverture on the water bath. Beat the egg yolks with 2 cl kirsch until frothy. Mix the couverture and egg yolk to a homogeneous mass. Add 2 cl kirsch and finally fold in the whipped cream.


  • Melt the nougat and couverture. Then fold in the French crumb.

Cherry ganache

  • Bring the cream, sugar syrup, kirsch and fleur de sel to the boil briefly. Mix in the couverture with the blender. Pour onto a baking sheet and freeze.

Cherry sponge

  • Beat the egg and sugar in the food processor until frothy. Mix the flour, wholemeal flour and cocoa in a bowl and finally fold into the egg mixture. In the oven for 12 minutes at 180 degrees.

English cream

  • Bring the cream and milk to the boil. Mix egg yolks and sugar. Gradually add the warm cream milk. Finally pass through a sieve.

Chocolate cream

  • Tip the still hot English cream onto the dissolved chocolate and mix with the magic wand. Refrigerate.

Cherry sauce

  • Mix everything with the magic wand to the desired consistency.

Cocoa Crumble

  • Knead all ingredients to a crumble and bake at 180 degrees for about 12 minutes. Let cool and crumble.


  • Mix everything together and freeze. Prepare with an ice cream maker.


Serving: 100gCalories: 341kcalCarbohydrates: 34.2gProtein: 5.4gFat: 19.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Venison Goulash – Tender & Juicy

Pure Porcini Mushrooms …