Plant-Based Black Forest

Plant-Based Black Forest
Difficult
Makes: 4, 5-Inch Entremets
This plant-based recipe is my take on a black forest cake. An intense, fruity chocolate taste is brought by the Evocao Cherry mousse and sponge, while the fresh cherries provide texture and brightness, and lightness from the cherry meringue. Evocao is the perfect compliment for this recipe, as it compliments the fresh, fruity flavors of the cherries.
This plant-based recipe is my take on a black forest cake. An intense, fruity chocolate taste is brought by the Evocao Cherry mousse and sponge, while the fresh cherries provide texture and brightness, and lightness from the cherry meringue. Evocao is the perfect compliment for this recipe, as it compliments the fresh, fruity flavors of the cherries.
Shelf life:
3 Days
Conservation:
Refrigeration
Containing: 7 Components
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Featured Ingredients

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Demonstration video<span>Plant-Based Black Forest</span>
Demonstration videoPlant-Based Black Forest

Plant-Based Chocolate Sablee Dough

Ingredients

Preparation

  1. Combine the plant-based butter, powdered sugar, and salt.
  2. Mix on low speed until combined - do not incorporate air.
  3. Sift together the cocoa powder, flour, and almond flour.
  4. Add the dry ingredients to the creamed ingredients and mix just until combined.
  5. Roll to 2 mm thickness and freeze.
  6. Cut into 11.43 cm (4.5") rounds, then reserve.

Tools

  • Rolling pin
  • Acetate sheets
  • Paddle attachment*
  • Stand Mixer
  • Tamis
  • Ring Cutters

Plant-Based Meringue for Baking

Ingredients

  • 600 g
    water
  • 34 g
    Töufood Potato Protein
  • 1 g
    xanthan gum

Preparation

  1. Combine all ingredients with an immersion blender.
  2. Reserve a minimum of a few hours or overnight.

Tools

  • Immersion blender
  • Tall-Sided Container

Chocolate Biscuit

Ingredients

  • 513 g
    Plant-Based Meringue
  • 380 g
    sugar
  • 175 g
    All purpose flour
  • 4 g
    Fine sea salt

Preparation

  1. Melt the Mi Amere and reserve warm.
  2. Place the plant-based meringue into a stand mixer and begin to whip.
  3. Once some volume is achieved, slowly stream in the sugar and whip to full volume.
  4. Sift the flour/salt. Fold into the meringue, followed by the melted chocolate.
  5. Portion into a 1/2 sheet pan.
  6. Bake at 162°C (330°F) until the cake springs back.

Tools

  • Bowl (s)
  • Sheet pan
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Sour Cherry Jam

Ingredients

  • 175 g
    IQF cherries
  • 140 g
    Boiron Morello Cherry Puree
  • 49 g
    sugar
  • 28 g
    glucose
  • 4 g
    Rapid-Set Pectin
  • 21 g
    lemon juice

Preparation

  1. Quarter the cherries.
  2. Combine the sugar and the pectin, then combine them with all remaining ingredients.
  3. Boil until mixture reaches 104°C/219°F or until slightly thickened.
  4. Remove from heat, and portion at 100g per mold.

Tools

  • Knife
  • Sauce pot
  • Rubber Spatula

Cherry Whole Fruit Chocolate Mousse

Ingredients

  • 260 g
    Boiron Morello Cherry Puree
  • 315 g
    CWD-Q1EVOC
  • 26 g
  • 104 g
    water
  • 104 g
    Boiron Morello Cherry Puree
  • 78 g
    sugar
  • 26 g
    water

Preparation

  1. Bring the cherry puree #1 to a boil
  2. Pour over the Whole Fruit chocolate. Emulsify.
  3. Cool the ganache to 40°C (104°F).
  4. Combine the aquafaba, water #1, and cherry puree #2 and whip to volume (this may take 5-10 minutes)
  5. Cook the sugar and water #2 to soft ball stage; stream in whipping aquafaba to create an Italian-style meringue and whip until fully cool.
  6. Gradually fold the cherry meringue into the ganache.
  7. Portion at 170g per 5" entremets mold.

Tools

  • Sauce pot
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Cherry Meringue

Ingredients

  • 240 g
    Boiron Morello Cherry Puree
  • 36 g
  • 150 g
    sugar
  • 1 g
    cream of tartar

Preparation

  1. Combine the aquafaba and cherry puree.
  2. Whip to volume (this may take 5-10 minutes)
  3. Cook the sugar and water to soft ball stage; stream in whipping aquafaba to create an Italian style meringue.
  4. Whip until fully cool.

Tools

  • Piping Bag
  • Sauce pot
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Assembly

Ingredients

  • 400 g
    Sour Cherry Jam
  • 680 g
    Cherry Whole Fruit Chocolate Mousse

Preparation

  1. Pipe 100g of Cherry Jam into each insert mold, then place the disk of the chocolate biscuit on top. Freeze.
  2. Pipe 170g of mousse into each 5" entremets mold. Press in the insert and freeze.
  3. Unmold the frozen mousse. Place onto baked chocolate sablée.
  4. Garnish Entremet with dark chocolate wrap, halved cherries, cherry meringue, and dark chocolate disk.

Tools

  • Entremet Mold

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