Recipe: Black Forest

Black Forest Dessert

Black Forest

You will need 2 x 18cm silicone dome moulds, 2 x 13.5cm silicone dome moulds, 15cm chef ring, round pastry cutters and a paint gun for the chocolate spray, such as Wagner?s brand, for this recipe.

Ingredients for Kirsch semifreddo
150g egg yolks
50g caster sugar
10g skim milk powder
250g pure cream
40g kirsch (32% proof)
10 amarena cherries

Method
1. For the kirsch semifreddo, place egg yolks in a large heatproof bowl set over a saucepan of barely simmering water.
2. Using a whisk, beat for 5-10 minutes until pale, then add 30g of the sugar, and beat until the mixture ribbons when beaters are lifted from the bowl. Chill until the sabayon mixture reaches 20 degrees.
3. Combine remaining 20g of the sugar and skim milk powder in a bowl.
4. Using an electric mixer, whip cream on high speed, gradually adding sugar and skim milk powder mixture, whipping to soft peaks, then add kirsch and whip to stiff peaks.
5. Gently fold kirsch cream into chilled sabayon until just combined, taking care not to knock out too much air out of the cream.
6. Pour semifreddo mixture into a 13.5cm silicone mould, 5mm below the rim. Freeze until starting to harden.
7. Remove mould from freezer, then gently push cherries into surface. Level out the mixture with a palette knife, if necessary.
8. Freeze until rock solid.

Ingredients for Cherry Sorbet
310g water
150g caster sugar
16g dextrose
20g corn maltodextrine
4g sorbet stabilizer
500g morello cherry puree

Method
9. For the cherry sorbet, place water in thermomix and heat to 60 degrees on medium speed. Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water. Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.
10. Place dry ingredients in a bowl and mix well to combine. Slowly add dry mixture powder to the water and increase speed to high to bring mixture up to 60 degrees. Add cherry puree and continue to blend for a further 1 minute.
11. Transfer sorbet mixture to a shallow tray, then place in freezer to chill it down to 2 degrees. Whisk mixture occasionally to ensure it does not freeze, and to avoid any ice crystals from forming in the sorbet.
12. Transfer mixture to an ice cream machine and churn according to manufacturer?s instructions. Once the sorbet has churned or reached -5 degrees, transfer mixture to 13.5cm silicone mould, 1cm below the rim.
13. Freeze until rock solid.

Ingredients for Hazelnut paste
500g hazelnuts, such as Piemonte
60g hazelnut oil

Method
14. For the hazelnut paste, blend ingredients in a blender for at least 2 minutes to a fine paste. Strain through a fine sieve. Transfer to a container and set aside until needed.

Ingredients for Spiced Chocolate Gelato
580g milk
165g pure cream (35% fat)
Large pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
Pinch salt
¾ cup (165g) caster sugar
50g skim milk powder
5.5g ice cream stabilizer
60g cocoa
15g hazelnut paste
60g cocoa mass, finely chopped

Method
15. Place milk and cream in thermomix and set temperature to 90 degrees on medium speed. Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water. Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.
16. Meanwhile, combine cinnamon, cloves, nutmeg and salt in a bowl.
17. Place spice blend with remaining dry ingredients in a bowl and mix well to combine. Once the milk mixture has reached 40 degrees, slowly add dry mixture to bowl and blend until combined.
18. Once the gelato mixture reaches 90 degrees, slowly add hazelnut paste and cocoa mass and mix for a further minute.
19. Transfer gelato mixture to a shallow tray, then place in blast freezer to chill it down to 2 degrees. Whisk mixture occasionally to ensure it does not freeze, and to avoid any ice crystals from forming in the gelato.
20. Once the semifreddo is almost frozen solid, pour gelato mixture into an ice cream machine and churn according to manufacturer?s instructions.
21. Once the gelato has churned or reached -5 degrees, transfer mixture to an 18cm mould, filling 2/3 of the way, and working it up the sides to ensure there are no air pockets on the wall of the mould.
22. Release frozen solid semifreddo from mould then place into the chocolate gelato. It should be about 1cm from the top of the mould.
23. Release chocolate crackle disc from ring and place into 1cm gap on top of gelato and semifreddo. Spread over excess gelato ensuring it is level. Cover surface with go-between, then place a baking sheet on top to weigh down the chocolate crackle and semifreddo, ensuring the dome remains level.
24. Freeze until rock solid.

Please note: if the chocolate gelato has finished churning before the semifreddo is frozen solid, start step 21 and leave gelato in mould in freezer until semifreddo is ready, taking care not to over-freeze the gelato as it needs to be malleable.

Ingredients for Chocolate crackle discs (Makes 3)
60g (55%) dark chocolate pieces
25g hazelnut paste
55g souffletine (puffed rice)

Method
25. For the chocolate crackle discs, melt chocolate and hazelnut paste in a heatproof bowl set over a saucepan of barely simmering water to about 50 degrees, stirring occasionally to combine. Add souffletine, folding to coat evenly in the chocolate mixture.
26. Place 15cm ring onto tray lined with baking paper and fill with chocolate-coated souffletine. Press down mixture with the back of a spoon to form a disc. Refrigerate until needed.

Ingredients for Chocolate dome
300g (55%) dark chocolate pieces

Method
27. To temper the chocolate, place chocolate into thermomix and set temperature to 50 degrees on medium speed. Using a digital thermometer, bring chocolate up to 45 degrees, occasionally scraping down chocolate from the sides of the jug. Transfer melted chocolate to a bowl. Stir constantly until chocolate cools down to 27 degrees, then return chocolate to thermomix jug. Set temperature to 37 degrees on medium speed. Using a digital thermometer, bring chocolate up to 31 degrees. Alternatively, place chocolate in a heatproof bowl set over a saucepan of barely simmering water. Using a digital thermometer and hand whisk, bring mixture up to temperature, stirring regularly.
28. Once the chocolate reaches 31 degrees, pour chocolate into a large 18cm dome mould, ensuring to continuously roll the chocolate around to evenly and completely coat the mould with a thin layer of chocolate. Place mould on bench for 1 minute, then repeat rolling process, ensuring you bring any excess chocolate right up to the rim.
29. Place the mould face down into a bowl, so that any excess chocolate runs out into the bowl. Refrigerate mould sitting upside-down, on top of the bowl for 1-2 minutes.
30. Clean the rim of the chocolate dome while it is still malleable with a palette knife. This will ensure a clean and level rim when the dome is released from the mould. Refrigerate for a further 15 minutes or until completely hardened.
31. Gently pull the mould away from the rim of the chocolate dome, then place the open-side facing down. Gently place one hand on top of the hemisphere and slowly pull one corner of the mould up to release chocolate dome. Please note, the dome is very fragile and can crack easily.
32. Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to avoid burning yourself. Use 2 different sizes, large and small to cut out 4 randomly placed holes from the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc falls in leaving a perfect hole.
33. Refrigerate until needed.

Ingredients for Red Chocolate Spray
325g white chocolate
75g vegetable oil
10g red fat soluble colour

Method
34. For the red chocolate spray, place all ingredients in a thermomix set to 50 degrees on high speed. Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water. Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.
35. Fill spray gun canister with the red chocolate mixture. Test spray on a piece of paper, ensuring there is a uniform flow of spray.
36. Place a small flat-based bowl, upside-down onto a cake stand. Release frozen solid cherry sorbet from mould, flat-side down, and place on top of the bowl. Spray sorbet with the red chocolate spray from a distance of 50cm away, using a constant left to right motion, taking care not to spray the surface more than twice. Rotate the stand as you spray. As soon as the spray hits the sorbet it should form a velvet finish.
37. Place the cherry sorbet dome in the freezer.

Please note: keep spray mixture warm by keeping the canister in a bain marie. If the nozzle of the spray gun clogs up with hardened chocolate, transfer gun contents to a bowl and flush out gun with warm vegetable oil until the mist runs clear, then return spray mixture to canister.

Ingredients for Dark chocolate velvet spray
325g (55%) dark chocolate
75g vegetable oil

Method
38. For the dark chocolate velvet spray, place all ingredients in a thermomix set to 50 degrees on high speed. Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water. Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.
39. Fill spray gun canister with the dark chocolate mixture. Test spray on a piece of paper, ensuring there is a uniform flow of spray.
40. Release chocolate gelato from mould and place the top of the dome upside down on a stainless steel bench to slightly melt the gelato. Create a flat spot and place on a cake board. The slightly melted flat spot will stick the chocolate gelato dome onto the cake board. Spray gelato and cake board with the dark chocolate spray from a distance of 50cm away, using a left to right motion, taking care not to spray the surface more than twice. Rotate the stand as you spray. As soon as the spray hits the gelato it should form a velvet finish.
41. Place the dark chocolate gelato in the freezer.

Please note: keep spray mixture warm by keeping the canister in a bain marie. If the nozzle of the spray gun clogs up with hardened chocolate, transfer gun contents to a bowl and flush out gun with warm vegetable oil until the mist runs clear, then return spray mixture to canister.

Ingredients for Cocoa velvet spray 200g cocoa mass 125g cocoa butter

Method
42. For the cocoa velvet spray, place all ingredients in a thermomix set to 50 degrees on high speed. Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water. Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.
43. Fill spray gun canister with the cocoa mixture. Test spray on a piece of paper, ensuring there is a uniform flow of spray.
44. Place chocolate dome shell onto a tray or board and spray with cocoa spray from a distance of 50cm away, using a left to right motion, taking care not to spray the surface more than twice. Rotate the tray as you spray.

Please note: keep spray mixture warm by keeping the canister in a bain marie. If the nozzle of the spray gun clogs up with hardened chocolate, transfer gun contents to a bowl and flush out gun with warm vegetable oil until the mist runs clear, then return spray mixture to canister.

Assembly Method
45. To assemble, place the chocolate gelato dome on the cake board onto a bench, then carefully place the cherry sorbet dome on top, and in the centre of the chocolate gelato dome. Place the chocolate shell over the cherry sorbet dome so that it joins the chocolate gelato dome to form a sphere. The dome of the cherry sorbet should be visible through the holes of the chocolate shell. Place the finished cake in freezer until needed.
46. Remove cake from freezer 20 minutes before serving.