Black Forest Gateau
QimiQ Benefits
- Decorating cream keeps its shape for longer
- Creamy consistency
- No additional gelatine required
- One bowl preparation
- Ambient storage (must be chilled for whipping)
- Foolproof real cream product, cannot be over whipped
- Quick and easy preparation
- 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
Minutes
25
Difficulty
easy
Ingredients
For 1 Ring, 26 cm Ø
1
Chocolate sponge base
For the chocolate mousse
250g
QimiQ Whip Pastry Cream, chilled
80ml
Milk
50g
Sugar
170g
Dark chocolate (40-60 % cocoa), melted
For the cherries
250ml
Cherry juice
15g
Corn flour / starch
30g
Sugar
700g
Cherries, tinned and drained
For the decorating cream
150g
QimiQ Classic, unchilled
350
Whipping cream 36 % fat
Preparation
- Make the chocolate sponge base, bake and allow to cool. Slice into 3 layers for 3 sponge bases.
- Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the milk and sugar and continue to whip until the required volume has been achieved.
- Fold in the luke warm chocolate.
- Mix the cherry juice with the sugar and starch and bring to the boil for approx. 2 minutes. Add the cherries and chill.
- For the decorating cream: whisk the unchilled QimiQ Classic smooth. Add the cream and whip.
- Place one sponge base into the 26 cm cake ring. Spread with the chocolate mousse and top with a second sponge base. Spread half of the decorating cream onto the second sponge base and top with the cherries. Cover with the third layer of sponge base.
- Decorate with the remaining decorating cream and allow to chill.
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