Black Forest Cake Roll

Indulge in the exquisite flavors of Black Forest Cake (Forêt Noire), a decadent German dessert known as Schwarzwälder Kirschtorte. This classic treat features layers of rich chocolate cake infused with cherries and topped with luscious Chantilly cream. What sets this recipe apart is the unique technique used for the chocolate sponge, which is based on a pate a choux-like dough concept, giving it a delightful lightness and airy texture. Each layer is generously filled with dark cherry marmalade and velvety vanilla Chantilly cream, creating a symphony of flavors and textures in every bite. Inspired by the renowned chef MOF Thierry Bamas, this Black Forest Cake is a true masterpiece that will satisfy your sweet cravings and leave you craving for more. Get ready to embark on a culinary journey like no other with this exquisite dessert!

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Christmas treats

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Soft Chocolate Biscuit

Yields one half size sheet pan 18X13 inch (46X33cm) and one 9X13 inch (23X33 cm. Or, one large 16X22 inch/40.6X55.9cm sheet pan. Grease tray and silicone mat or parchment with cooking spray or oil. Sift flour and cocoa powdered together. Mix eggs and egg yolks with an immersion blender; set aside. For the meringue: In the stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar and one-third of the sugar on medium speed; let it run. Meanwhile, in a saucepan gather milk, butter and salt. Remove from the heat and transfer mixture to a large pastry bowl. Add the sifted powder and mix to combine. Incorporate eggs with a whisk. Beat egg whites until stiff peaks form, adding remaining sugar gradually. Turn fan oven to 400ºF/205ºC. Fold one-third of the meringue into the chocolate mixture and add the remaining. Scale out 350g of batter for the half size baking tray and use the remaining for the ¼ size pan. Spread batter into even sheets.

Baking

Bake for 7 minutes. Let cool completely, then transfer to the freezer. They can be stored frozen for up to 3 months until ready to use.

Vanilla Chantilly/Ganache Montée

Soak the gelatin sheets in cold water until softened, then drain. Bring the first portion of heavy cream (300g) and the vanilla to a boil. Pour this over the white chocolate and blend with an immersion blender until smooth. Add the drained gelatin and blend to incorporate. Finally, stir in the remaining chilled heavy cream. Refrigerate the mixture for at least 8 hours or best overnight to set.

Crumble

Combine all ingredients in a food processor and blend until a cohesive mixture forms. Roll the pastry out to a 4mm (approx. ⅙-inch) thickness and freeze until firm. Cut the frozen pastry into very small cubes and return to the freezer. Spread the cubes in a single layer on a baking tray lined with a silicone mat or parchment paper. Bake at 350ºF/180ºC for about 15 minutes, watching carefully, until golden. Let cool completely. You will have extra crumble—save it to stir into your morning granola!

Crunchy Praliné

The crunchy praliné layer forms the cake's base. Begin by melting the cocoa butter in the microwave; set it aside. Separately, melt the chocolate to 113°F/45°C. Stir the melted cocoa butter into the chocolate, then fold in the praliné and feuilletine.* Finally, incorporate the crumble and mix until uniform.
Roll the mixture into a 6mm (approx. ¼-inch) thick rectangle between a silicone mat and parchment paper. Refrigerate or freeze until firm. Once set, carefully trim and cut it into two 28 x 7.5 cm (11 x 3-inch) rectangles to match your cake dimensions. Freeze the cut layers until needed. Scraps can be rewarmed and reused.

Cherry Marmalade

In a saucepan, melt the frozen cherries with the glucose over medium heat. In a separate bowl, whisk the sugar and pectin together. Once the cherries are soft, purée them directly in the pot using an immersion blender. Return the mixture to the heat, stir in the sugar-pectin mixture, and bring to a boil. Boil for 2 minutes while stirring. If using, add the cherry liqueur, bring just back to a boil, and remove from the heat.

Montage

Place a piece of parchment paper on top of the frozen chocolate biscuit. Invert it onto the countertop and carefully peel off the silicone mat. Gently warm the cherry marmalade and evenly spread 300g over the biscuit. Freeze for 15 minutes. While the biscuit sets, whip two-thirds of the Chantilly cream to medium-firm peaks. Reserve the remaining third for final decoration. Spread 300g of the vanilla Chantilly evenly over the frozen marmalade layer. To roll, imagine the biscuit as a clock. Make a quarter turn clockwise so the seam is at the "noon" position. Roll the biscuit firmly from the top edge ("noon") down towards yourself ("6 o'clock"), using the parchment paper to guide it. Use a rectangular cake board or similar tool to gently tighten the roll, sealing the seam underneath. Smooth any excess filling that escapes with a spatula. Freeze the cake for 2 hours, then tighten the roll once more with the parchment. Freeze the cake for at least 4 hours (or overnight) before glazing.

Ganache Glaze

Partially melt the chocolate over a double boiler. Meanwhile, in a separate saucepan, bring the heavy cream, honey, and glucose to a boil. Gradually pour the hot cream mixture over the partially melted chocolate, whisking until smooth and emulsified. Continue mixing with an immersion blender until the ganache reaches 113°F/45°C. Add the butter and blend again until fully incorporated and the ganache is glossy. Use the ganache when it has cooled to 90–95°F (32–35°C). The ganache can be refrigerated. Before using, re-warm it slowly over a double boiler, stirring occasionally. Do not overheat.

Glazing

Place a cooling rack on a large baking tray lined with plastic wrap. Position the cake log on the rack and pour the glaze over it. Once set, transfer the glazed log to a flat work surface. Trim the ends straight, then sprinkle the top with cocoa nibs or chocolate pearls (the final log should measure 11 inches/28 cm). Carefully place the log on top of the crunchy praliné base. Repeat the process with the second log, if making one.

For the Decoration

Whip the reserved Chantilly cream and pipe large dollops over the log using a large plain piping tip. Create small indentations in the cream with a melon baller (dip it in hot water first for a clean cut). Fill the holes with the remaining cherry marmalade. For a final touch, garnish with brandied cherries (cerises champagne).

Storage

The glazed Yule log can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw it in the refrigerator for at least 6 hours before serving. Merry Christmas!

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