Black Forest

by Mario Di Costanzo

In a planetary fitted with the flat beater, mix butter and cane sugar, once the mass becomes creamy, add the powders and work until obtaining a smooth mixture. Spread the streusel to a thickness of 3 mm and with a cutter ring of 14 cm diameter creates 3 circles. Cook at 160°C for 15 minutes, valve open.

Heat black cherry pulp with inverted sugar at 50°C. Add sugar, pectin, previously mixed and bring to boil.

Whip white eggs with inverted sugar, pour slowly the egg yolks and finally the sifted powders. Mix apart, butter with dark chocolate pro intense 60% and add it to the whipped mass, first dilute with 10% of the mass. Pour 100g of mass on the already cooked cocoa streusel and bake at 160° C for 15 minutes, open valve.

Cook in the microwave fresh fat cream, sugar, egg yolks, previously mixed. (82°C). Add the hydrated gelatine, grand cru dark chocolate pachiza 70%, emulsify with a mixer.

Mix milk, vanilla, egg yolks, sugar and starch together and cook in the microwave (85°). Then, add the rehydrated gelatine and butter and emulsify.
Cool to 28°C and add the partially whipped cream.

Bring the water with the sugar, glucose syrup, gold and red colouring to the boil. Remove from the heat and add the rehydrated gelatine. Pour the condensed milk onto the pro intense dark chocolate 60%, emulsify with the hand-held mixer without incorporating any air. Refrigerate for at least 12 hours and use.