Deconstructed Black Forest Cake

Ingredients for 1 servings:

• 150 g flour
• 65 g cocoa powder, unsweetened
• 320 g powdered sugar
• 250 g butter, liquid
• 180 g protein, equivalent to the protein of about 7 eggs
• 750 g sour cherries, pitted
• 225 g sugar
• 225 g water
• 8 cl cherry brandy
• 100 ml Maraschino
• 6 sheets of red gelatin
• lemon juice
• 100 g egg yolk, equivalent to the yolk of about 5 eggs
• 1 whole egg
• 100 g sugar
• 150 g dark chocolate
• 200 g cream
• 40 g sugar
• 70 g protein, equivalent to the protein of about 3 eggs
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

Cocoa biscuits with cherry sorbet and chocolate mousse

For the pastry, mix all the dough ingredients together well. The dough should form a smooth dough. Spread dough strips about 10 cm long and 3 cm wide on a silicone mat or baking paper. The dough will spread, so leave enough space between them. Bake in an oven preheated to 180 degrees (top/bottom heat) for about 10 minutes on the middle rack. Carefully lift each cookie with a thin spatula, let cool, and store in an airtight container. For the sorbet, boil the sour cherries with a little water for a few minutes. Then puree with a hand blender and pass through a sieve. Boil the water with the sugar until the sugar is completely dissolved. Let cool slightly, then dissolve the previously soaked gelatin leaves in it. Pour into the cherry mixture along with the kirsch and maraschino. Season with lemon juice and freeze in an ice cream maker to form a sorbet. Continue chilling in a sealed container in the freezer. The gelatin acts as a stabilizer and gives a smoother consistency. To achieve the firmest chocolate mousse possible, this recipe uses pate a bombe and Italian meringue as the base mixtures. First, break the chocolate into pieces and melt it in a double boiler. While it cools slightly, prepare the pate a bombe. Beat the egg yolks and whole egg until frothy. At the same time, heat 100 grams of sugar with a little water to 120 degrees Celsius (250 degrees Fahrenheit) (the sugar syrup will then begin to caramelize light brown around the edges) and slowly pour it into the egg yolk foam. Stir continuously at full speed. Carefully fold in the melted chocolate. Let it cool, then whip the cream and fold it in. For the Italian meringue, the last component, beat the egg whites until stiff. Heat 40 grams of sugar with a little water to 120 degrees Celsius (250 degrees Fahrenheit) in the same way as for the egg yolk foam and slowly pour it into the egg whites while whisking rapidly. Continue stirring over ice water until the meringue has cooled. Then fold it into the mousse and let it all set in the refrigerator for a few hours. To serve, place a cocoa pastry tongue on the bottom of the plate. Place a large dollop of sour cherry sorbet on one end. Place another pastry tongue diagonally on top and place a dollop of chocolate mousse at the same height as the sorbet. Finish with a third pastry tongue and dust with powdered sugar before serving. If that’s not rich enough for you, you can serve it with a portion of sweet whipped cream. Despite its name, this sumptuous dessert is not a Black Forest gateau; rather, all the flavor elements have been used in an altered form and thus deconstructed. Egg white utilization, leaving four to five egg yolks.