Modern Forêt Noire Entremet – Chocolate Joconde, Kirsch Cream, and Cherry Glaze
A refined Black Forest entremet with chocolate sponge, Kirsch-infused vanilla cream, milk chocolate mousse, and cherry glaze. A stunning celebration dessert!This elegant Forêt Noire entremet blends layers of chocolate sponge, cherry mousse, and Kirsch cream in a luxurious modern format.This Modern Forêt Noire Entremet is a stunning twist on the traditional Black Forest cake. It features soft chocolate Joconde sponge soaked with Kirsch syrup, layered with a silky vanilla Kirsch cream, rich milk chocolate mousse, and tart griottine cherries. Topped with a shiny cherry glaze and finished with chocolate shavings, each slice is beautifully balanced in flavor and texture. Whether served as a show-stopping birthday dessert or a refined dinner finale, this entremet offers depth, elegance, and pure indulgence in every bite.
Ingredients
🍫 Chocolate Joconde Sponge
- 120 g powdered sugar
- 100 g almond flour
- 3 eggs
- 30 g cocoa powder
- 20 g flour
- 20 g melted butter
- 2 egg whites
- 20 g granulated sugar
🍒 Vanilla Kirsch Cream
- 1 egg yolk
- 10 g sugar
- 1.5 gelatin sheets
- 35 g milk
- 40 g cream
- Pinch of vanilla powder
- 10 g Kirsch
- 90 g whipped cream
- 90 g white chocolate
🍫 Chocolate Mousse
- 2 egg yolks
- 10 g sugar
- 3 gelatin sheets
- 80 g milk
- 80 g cream
- 180 g whipped cream
- 180 g milk chocolate
🍒 Cherry Glaze
- 100 g cherry purée
- 50 g glucose
- 30 g sugar
- 4 g pectin NH
- 1 gelatin sheet
🍒 Kirsch Syrup
- 100 g water
- 50 g sugar
- 15 g Kirsch
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Instructions
Chocolate Joconde Sponge
- Beat egg whites with sugar to stiff peaks.
- In another bowl, mix eggs, powdered sugar, almond flour, cocoa, flour, and melted butter until smooth.
- Fold in the meringue.
- Spread onto a silicone baking mat or lined tray.
- Bake at 160°C for 17 minutes. Let cool.
Vanilla Kirsch Cream
- Bloom gelatin in cold water.
- Heat milk, cream, and vanilla in a saucepan.
- Whisk yolk and sugar in a bowl, temper with hot liquid, then return to pan.
- Cook to 83°C (like crème anglaise), add gelatin.
- Pour over white chocolate. Stir in Kirsch.
- Fold in whipped cream gently.
- Line a 25×16 cm frame with acetate.
- Place sponge inside, brush generously with warm Kirsch syrup.
- Pour vanilla Kirsch cream over sponge.
- Freeze 20 minutes. Add second sponge layer, soak with syrup. Chill.
Chocolate Mousse
- Bloom gelatin in cold water.
- Heat milk and cream.
- Whisk yolks and sugar, temper, cook to 83°C.
- Add gelatin, pour over milk chocolate.
- Cool slightly, then fold in whipped cream.
- Pour half the mousse over the soaked sponge.
- Line griottine cherries in rows. Freeze 20 min.
- Pour remaining mousse. Freeze for 30 minutes.
Cherry Glaze
- Bloom gelatin.
- Heat cherry purée and glucose.
- Mix sugar and pectin, add while stirring. Heat gently.
- Once thickened, add gelatin. Cool to ~40°C.
- Pour over frozen entremet, spreading evenly to 2 mm thickness.
- Optionally, brush with 2 tbsp of neutral glaze for shine.
Final Assembly
- Gently heat the frame with a blowtorch.
- Unmold by lifting the frame.
- Trim edges for clean sides.
- Cut into slices. Decorate with chocolate shavings and a cherry on top of each piece.
Notes
🎨 Serving Suggestions:
📈 Estimated Nutrition (per slice):
Calories: ~420–480
Fat: ~30g
Sugar: ~25g
Protein: ~6g
- Serve chilled with a Kirsch or cherry liqueur on the side.
- Ideal for birthdays, anniversaries, or elegant dessert tables.
📈 Estimated Nutrition (per slice):
Calories: ~420–480
Fat: ~30g
Sugar: ~25g
Protein: ~6g
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.