Black forest log

Name: Black forest log
Prep time: 50 min
Cook time: 7 min
Total time: 57 min
Yield: 4 servings
Cuisine: Cuisine française
Ingredients: 4 eggs; 100 g sugar; 30 g flour; 25 g cocoa; 150 g milk; 40 g sugar; 1 egg yolk; 15 g of maize starch; 100 g dark chocolate; 175 g of whole liquid cream ( 30% MG ); 150 g of whole liquid cream ( 30% MG ); 20 g sugar; 1 Griotte cherry

Total time: 57 min
servings: 4 servings
Dish type: Dessert

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Contains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

50 min

Cook

7 min

Total time

57 min

Ingredients

servings

4 4 eggs
100 g 100 g sugar
30 g 30 g flour
25 g 25 g cocoa
150 g 150 g milk
40 g 40 g sugar
1 1 egg yolk
15 g 15 g of maize starch
100 g 100 g dark chocolate
175 g 175 g of whole liquid cream ( 30% MG )
150 g 150 g of whole liquid cream ( 30% MG )
20 g 20 g sugar
1 1 Griotte cherry

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This recipe is broken down into 13 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Separate the yolks from egg whites.
2
Beat the egg yolks and sugar for 5 minutes.
3
Add the sieved flour and cocoa.
4
Mix gently.
5
Beat the egg whites in snow.
6
Incorporate them.
7
Pour the preparation on a Flexipat.
8
Cook at 210°C for 7 minutes. Let cool.
9
Heat the milk with half the sugar.
10
Beat egg yolk with the rest of the sugar.
11
Add corn starch.
12
Dry with hot milk.
13
Reheat for about 2 minutes until thickened.
14
Add the chocolate cut into pieces.
15
Film.
16
Cool to room temperature. Mount the liquid cream for the foam in Chantilly.
17
Add it to the cooled chocolate cream. Mount the creamen chantilly firm, with an electric drummer.
18
Add the sugar.
19
Chemize the log gutter with a sheet of rhodoid.
20
Cut the genoise at its size.
21
Immerse it with a glass cherry juice brush.
22
Drop it inside.
23
Cool for 1 hour 30. Demolish your mouth.
24
Cover the log of the remaining mousse and chantilly on the front and back.
25
Cover with 3/4 chocolate foam, griottines and a small rectangle of swabbed genoise
26
Cover with Chantilly.
27
Close with the last piece of genoise soaked.
28
Decorate with cherries.

Nutrition

calories: 285 kcal
fatContent: 15 g
fiberContent: 3 g
sugarContent: 22 g
sodiumContent: 55 mg
proteinContent: 6 g
cholesterolContent: 105 mg
carbohydrateContent: 32 g
saturatedFatContent: 8 g
unsaturatedFatContent: 7 g

Indicative values from the source, for the original recipe.

Source : recette-plus

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