linda 26 May 2010 Dessert, Dessert Recipes, Masterchef 23 Comments  Print This Post  Email This Post

Due to my current obsession with masterchef, it was only natural that the next thing I bake was another masterchef recipe. A couple of weeks back, we saw how by missing out two layers of Gary’s Black forest cake costs Dom his place in the competition.

I’m not a huge fan of black forest cake, if it’s there, I would eat it, if not, I wouldn’t go out looking for it. My brother on the other hand absolutely adores black forest cake, requesting one for his birthday every year. I decided to surprise him by baking his favourite cake.

Obviously the main component of a black forest cake are cherries, unfortunately, autumn is not cherry season for us in Sydney, so instead I opted for frozen cherries. All the other ingredients are readily available at the supermarket.

Gary's version : Image from masterchef.com.au

Black Forest Cake

Recipe from Masterchef 2010, chef GaryMehigan

Ingredients

• For the chocolate sponge
• 7 eggs
• 250gm caster sugar
• 200gm plain flour
• 50gm cocoa powder
• 2 tbsp baking powder
• 1 tbsp vanilla extract

For the candied cherries

• 1/2 cup semi candied pitted cherries
• 1/4 juice reserved
• 1/4 cup caster sugar
• For the cherry compote
• 1/3 cup caster sugar
• 600gm pitted cherries, halved
• 1 tbsp brandy

For the cherry sugar syrup

• 90gm caster sugar
• 1/4 cup cherry juice
• For the chocolate hazelnut praline mousse
• 1/2 cup caster sugar
• 1/2 cup hazelnut, toasted lightly and skinned
• 300gm chopped dark chocolate
• 3 egg yolks
• 300ml thickened cream
• 1 tbsp vanilla extract

For the mascarpone cream

• 500gm mascarpone
• 1 tsp vanilla bean paste
• 2 tbsp icing sugar
• For the dark chocolate ganache
• 150ml cream
• 200gm dark chocolate

Step 1. For the chocolate sponge, preheat oven to 160°C fan forced. Grease and line 2 x 20cm springform cake pans.

Step 2. Add eggs and sugar to a heatproof bowl of an electric mixer, and set over a saucepan of simmering water over very low heat. Whisk the mixture until 37°C. Remove the bowl from the heat and beat with an electric mixer on a medium-low speed for 5-8 minutes or until the mixture has cooled and thickened to a mousse-like consistency. Sift the flour, cocoa powder and baking powder together twice. Using a large metal spoon, fold the dry mixture into the egg mixture in 3 batches until combined, adding the vanilla extract with the first dry batch.

Step 3. Pour the mixture into the lined cake pans and smooth surface. Bake for 20-25 minutes or until sponge springs back when lightly touched. Allow to cool for 10 minutes in the pans, then turn out onto wire racks. Place in the blast chiller for 10-15 minutes until cake has cooled completely.

Step 4. For the candied cherries, preheat oven to 120°C. Place cherries on a lined baking tray. Lightly dust with the sugar and place in the oven for 50-60 minutes. Remove and cool. Coat with remaining sugar. Set aside.

Step 5. For the cherry compote, add the sugar to a non-stick saucepan and place over medium heat. Once the sugar begins to dissolve add the cherries and cook until they start to release their juices. Add the brandy and cook for 10-15 minutes or until the liquid has reduced and thickened. Strain, reserving liquor.

Step 6. For the cherry syrup, heat 170ml water and the sugar in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and stir in the reserved cherry juice and compote liquor. Allow to cool.

Step 7. For the chocolate hazelnut praline mousse, line a baking sheet. In a dry heavy-based saucepan, cook sugar over medium heat, stirring, until melted. Once melted, cook without stirring, swirling pan, until lightly golden. Add hazelnuts, stirring until well coated. Immediately pour mixture onto the baking sheet and cool completely, in blast chiller for 5 minutes. Break praline into pieces. Place into a food processor and pulse until finely chopped. Set aside.

Step 8. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the egg yolks in a small heatproof bowl. Heat 250ml of the cream in a small saucepan over low heat. Stir through half of the hot cream into the egg yolks. Return the mixture to the saucepan over low heat and stir until thickened. Strain into a clean bowl. Stir the melted chocolate into the hot custard. Add the vanilla and allow to cool. Whisk the remaining cream until stiff peaks form. Fold into the chocolate mixture with the praline, until just combined. Set aside.

Step 9. For the mascarpone cream, beat the mascarpone, vanilla and sugar in a bowl until smooth and slightly thicker in volume.

Step 10. For the chocolate ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside. Bring the cream to just below boiling point in a small saucepan. Remove from the heat, then add the melted chocolate and stir until smooth. Allow to cool until thick but still pouring consistency.

Step 11. To assemble the cake, slice both cakes into thirds. Place the base of 1 cake onto a serving plate and brush with some of the cherry syrup. Spread over half of the chocolate praline mousse.

Step 12. Place the next layer of cake onto a board, and brush with cherry syrup. Spread over half of the mascarpone cream. Divide the cherries into two parts for two separate layers. Place cherries around the border of the cake, 5mm from its edge and scatter remaining in the middle. Carefully remove layer from the board and place on top of the first layer. Repeat each layering process on the board (you will have 1 spare slice of cake), starting with the praline mousse and ending with the cherries on the mascarpone cream.

Step 13. Place the final layer of the cake on a wire rack sitting over a baking tray. Evenly pour the ganache over the cake, ensuring it is completely coated. When the ganache has set, place on top of the layered cake. Decorate with shaved chocolate, fresh cherries and candied cherries.

Whilst grocery shopping in Cabramatta I was quite shocked to see some fresh cherries at the fruit shop, however, at a whopping $21 per kg, I purchased a small bunch, about 10 cherries. I was quite embarrassed to take it to the cashier, but there was absolutely no way I would spend so much money on cherries. My small bunch on cherries cost $3.00, just enough for decorating the cake.

Overall it took me approximately 2.5 hours to complete the cake. I don’t know how the contestants were able to bake and assemble this 5 layered beauty in 1.5 hours. Not only was baking the cake time consuming, but to clean up after my mess took another hour. So was the cake worth it?

I know there’s a little bit of a discussion on the authenticity of this black forest cake, with many traditionalist denouncing the use of mascarpone cheese and brandy instead of Kirsch. Despite the disagreements, I think Gary’s version is quite tasty and light, with the chocolate mousse and mascarpone cream, however I do agree with most people this did not taste like any of the many black forest cake that I’ve tasted.

If you’re looking for a challenge and interested in stepping outside the square, experiencing a traditional cake with a twist, give this cake a go, I’m sure that if the mascarpone mixture does not win you over, the chocolate hazelnut praline mousse most certainly will.