A modern Schwarzwälder Kirschtorte Entremet featuring moist chocolate cake, milk-chocolate crunch, cherry & kirsch ganache, double cherry compote, mascarpone whipped ganache layers, a silky milk-chocolate mousse, and a glossy dark mirror glaze. Finished with domes, chocolate ribbons, and fresh cherries for an elegant Black Forest re-invention.
Servings: 12 people
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart TOR).
DAY ONE: Component Preparation
1) Mascarpone Vanilla Whipped Ganache
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 350 g | Finely chopped |
| Vanilla Beans | 1.25 | Split and seeds scraped out |
| Heavy Cream (to be heated) | 290 g | About 290 ml |
| Heavy Cream (cold) | 150 g | About 150 ml, chilled |
| Mascarpone | 470 g | At room temperature |
Method
- Prepare the chocolate: Finely chop the white chocolate and place it in a large, tall jug (suitable for an immersion blender).
- Infuse the cream with vanilla: Split the vanilla beans and scrape out the seeds. Add the vanilla seeds to a saucepan together with 290 g heavy cream. Heat gently until the cream is almost boiling, then remove from the heat.
- Emulsify with the chocolate: Pour the hot vanilla cream over the chopped chocolate in the jug. Let it sit for 1 to 2 minutes to begin melting. Blend with an immersion blender until the mixture is completely smooth and emulsified.
- Add cold cream: Pour in the remaining 150 g cold heavy cream. Blend again until fully combined and smooth.
- Incorporate mascarpone: Add the mascarpone (room temperature) to the jug. Blend one more time until you have a silky, homogeneous cream with no lumps.
- Chill overnight: Pour the ganache into a bowl. Cover the surface directly with cling film (to prevent a skin forming). Place in the fridge overnight to set. It must be completely cold and thick before whipping the next day.
DAY TWO: Internal Layers & Assembly
2) Chocolate Cake
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Coffee | 80 g | Lukewarm or room temperature |
| All-Purpose Flour | 145 g | |
| Cocoa Powder | 45 g | |
| Baking Soda | 7.5 g | About 1 and a half teaspoons |
| Baking Powder | 3.5 g | About three-quarters teaspoon |
| Salt | 2.5 g | About half a teaspoon |
| Espresso Powder | 3 g | About 1 and a quarter teaspoons |
| Caster Sugar | 225 g | |
| Vegetable Oil | 80 g | About 80 ml |
| Eggs | 75 g | About 1 and a half eggs, whisked |
| Sour Cream (14-18 percent fat) | 100 g | Room temperature |
| Buttermilk | 90 g | Room temperature |
| Vanilla Extract | 6 g | About 1 and a quarter teaspoons |
Method
- Prepare the coffee: Brew the coffee and let it cool to lukewarm or room temperature.
- Dry ingredients: In a bowl, whisk together: flour, cocoa powder, baking soda, baking powder, espresso powder, and salt until well combined.
- Wet ingredients: In a separate large bowl, add sugar, eggs, oil, sour cream, buttermilk, and vanilla extract. Whisk with a hand mixer until the mixture is smooth and homogeneous.
- Combine wet and dry: Add the dry ingredients to the wet ingredients. Whisk on low speed just until the batter is smooth and no dry pockets remain. Avoid overmixing.
- Add the coffee: Pour in the cooled coffee and whisk again briefly until fully combined. The batter will be slightly fluid.
- Prepare pans and bake: Line two 16 cm pastry rings or springform pans. Divide the batter evenly between the two pans. Bake in a 175 degrees C fan-assisted oven for about 20 to 23 minutes.
- Cool and trim: Let both cakes cool completely. Trim the tops if necessary so each cake is about 1.5 cm tall.
- Prepare the first cake insert: Place one cake into a 16 cm pastry ring lined with acetate on the sides and baking paper at the bottom. Gently level the surface. Place in the freezer while you prepare the crunch layer.
3) Milk Chocolate Crunch with Cocoa
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate | 50 g | |
| Nutella | 30 g | |
| Cocoa Powder | 2.5 g | About 1 teaspoon |
| Feuilletine | 75 g | |
| Salt | 0.5 g | A pinch |
Method
- Melt the chocolate: Gently melt the milk chocolate in a small saucepan or over a bain-marie. Remove from the heat.
- Mix the crunch: Stir in the Nutella until smooth. Add cocoa powder, feuilletine, and a pinch of salt. Mix until everything is evenly coated.
- Spread the first crunch layer: Take the chocolate cake (in the 16 cm ring) from the freezer. Spread about half of the crunch (approx. 75 g) evenly over the cake. Level the surface.
- Keep the rest warm: Set the remaining crunch aside for later, keeping it slightly warm to prevent setting.
- Freeze again: Place the cake back in the freezer, allowing the crunch layer to set completely before adding the cherry ganache.
4) Cherry & Kirschwasser Ganache
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 195 g | |
| Heavy Cream (35 percent fat) | 55 g | About 55 ml |
| Cherry Purée (strained) | 55 g | Homemade or bought |
| Kirschwasser | 10 g | About 2 teaspoons (Optional) |
Method
- Melt the chocolate: Finely chop the white chocolate and melt gently. Transfer to a bowl and set aside.
- Heat cream and cherry purée: In a small saucepan, combine heavy cream and cherry purée. Heat until almost boiling.
- Emulsify: Pour the hot cream-cherry mixture over the melted white chocolate. Stir from the center outwards until the ganache becomes smooth and glossy.
- Add kirschwasser: Stir in the kirschwasser (or additional purée if alcohol-free).
- Blend and spread: Blend briefly with an immersion blender. Take the cake from the freezer and spread the cherry ganache in an even layer over the set crunch.
- Freeze again: Return the cake to the freezer and let the ganache set completely.
5) Cherry Compote
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 0.44 g | Approximately one-quarter sheet, bloomed |
| Cherry Purée (strained) | 130 g | Homemade or bought |
| Canned Sour Cherries (Morello) | 365 g | Drained well |
| Sugar | 65 g | |
| Pectin | 11 g | |
| Vanilla Paste | 5 g | About 1 teaspoon |
Method
- Soften the gelatin: Soak the piece of gelatin in cold water for 5 to 10 minutes.
- Mix sugar and pectin: In a small bowl, combine sugar and pectin. Set aside.
- Cook the base: In a saucepan, heat the cherry purée and vanilla paste to the boiling point.
- Activate the pectin: Whisk in the sugar-pectin mixture. Boil for a few minutes, stirring, until the compote becomes very thick. This step is crucial.
- Add cherries: Remove the saucepan from the heat. Add the drained sour cherries and fold them in gently.
- Add gelatin: Squeeze the excess water from the softened gelatin and stir it into the hot compote until fully dissolved.
- Spread the first compote layer: Let the compote cool slightly until it is no longer hot (but still spreadable). Take the cake from the freezer. Spread about half of the compote (approx. 235 g) evenly over the set cherry ganache. Level the surface.
- Keep the remaining compote warm: Set the remaining compote aside in a slightly warm place so it doesn’t set completely.
- Freeze: Place the cake back in the freezer to allow the compote layer to firm up before the mascarpone cream is added.
6) Assembling the Cake Insert (Mascarpone Layers + Second Cake + Compote)
Important: Freezing between layers is essential for clean, stable layers.
Method
- Divide the mascarpone ganache: Take the Mascarpone Vanilla Whipped Ganache from the fridge. Weigh out about one-third of the ganache (approx. 420 g) into a separate bowl for later use (domes and decorating). Cover and keep it in the fridge. The remaining two-thirds (approx. 840 g) will be used for the inner layers.
- Whip the mascarpone ganache: Whip the larger portion (two-thirds) with a hand mixer until soft peaks form. Transfer to a piping bag.
- First mascarpone layer: Pipe a 1.5 cm thick layer of mascarpone whipped ganache over the set cherry compote. Level the surface. Freeze for about 20 minutes, or until the surface is set.
- Add the second chocolate cake: Place the second chocolate cake (trimmed to 1.5 cm) on top of the set mascarpone layer. Gently level the surface. Freeze for about 15 minutes.
- Second crunch layer: Stir the remaining milk chocolate crunch. Spread the remaining crunch evenly on top of the second chocolate cake. Level the surface. Freeze for about 15 minutes.
- Second mascarpone layer: Pipe another 1.5 cm thick layer of mascarpone whipped ganache on top of the set crunch. Level the surface. Freeze again for about 20 minutes.
- Final cherry compote layer: Stir the remaining cherry compote. Spread a thin, even layer over the set mascarpone whipped ganache. Level the surface.
- Freeze overnight: Freeze the entire insert overnight until completely solid.
DAY THREE: Mousse Preparation & Assembly
7) Chocolate Mousse & Chocolate Mousse Domes
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 7.88 g | Approximately 4 and a half sheets, bloomed |
| Milk Chocolate | 450 g | |
| Heavy Cream (to be heated) | 225 g | |
| Heavy Cream (to be whipped) | 450 g | Chilled |
Method
- Soften the gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes.
- Melt the chocolate: Finely chop the milk chocolate and melt it gently. Remove from the heat.
- Heat the cream: In a saucepan, heat 225 g heavy cream until almost boiling. Remove from the heat and whisk in the gelatin.
- Emulsify: Pour the hot cream over the melted chocolate. Stir until the mixture is smooth, shiny, and fully combined. Allow to cool to lukewarm.
- Whip the remaining cream: Whip the remaining 450 g heavy cream to soft peaks.
- Fold the mousse: Gently fold the whipped cream into the chocolate base in three additions, keeping the mousse light and airy.
- Fill the main mousse mold: Prepare an 18 cm silicone mold (e.g., Silikomart TOR) lined with a tall acetate strip. Pour about 880 g of mousse into the mold. Place the mold in the fridge until the mousse thickens slightly (when a spoon dip forms a soft peak).
- Insert the frozen cake: Take the fully frozen cake insert from the freezer. Gently press it into the chocolate mousse with the cherry compote layer facing downwards into the mousse.
- Fill the mousse domes: Fill 3 x 4 cm half-sphere molds and 3 x 5 cm half-sphere molds with the remaining mousse. Level the tops.
- Freeze overnight: Freeze the large mousse cake and the mousse domes overnight until completely solid.
DAY FOUR: Glazing and Decoration
8) Milk Chocolate Mirror Glaze
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | Approximately 6 sheets, bloomed |
| Milk Chocolate | 150 g | |
| Heavy Cream (35 percent fat) | 100 g | About 100 ml |
| Water | 50 g | About 50 ml |
| Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Black Food Coloring Paste | – | To achieve a deep, dark chocolate color |
Method
- Soften the gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes.
- Prepare the chocolate: Finely chop the milk chocolate and place it in a large plastic jug.
- Cook the glaze base: In a saucepan, combine sugar, water, heavy cream, and glucose syrup. Heat until almost boiling. Whisk in the gelatin.
- Combine & color: Pour the hot liquid over the chopped milk chocolate. Blend with an immersion blender. Add black food coloring paste to achieve a deep, dark chocolate color.
- Cool to glazing temperature: Cover the surface of the glaze directly with cling film and let it cool to 34 to 35 degrees C.
- Glaze the cake: Remove the frozen cake from the freezer and unmold it. Place it on a wire rack set over a tray. Pour the glaze over the cake. Clean the excess glaze from the bottom edge.
- Thaw: Transfer the glazed cake to a serving plate. Let it thaw in the fridge for about 6 hours.
9) Decoration
| Decoration Ingredients | Weight (g) | Notes |
|---|---|---|
| Dark Chocolate | 400 g | Tempered (for ribbons & spiral) |
| Fresh Cherries | – | 4 cherries |
| Small White Flowers | – | Food-safe |
Chocolate Ribbons & Spiral (sizes):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon 1 (around cake) | 6 cm x 60 cm | 18 cm |
| Ribbon 2 (around cake) | 4 cm x 60 cm | 18 cm |
| Chocolate spiral | 10 cm x 47 cm | approx. 14 cm |
Method (Chocolate Work)
- Temper the chocolate: Temper the dark chocolate properly.
- Make ribbons and spiral: Spread tempered chocolate onto acetate sheets. When flexible, cut out strips in the dimensions above. Shape them around cake rings or molds and let them fully crystallize.
Final Assembly & Decoration
- Place the chocolate ribbons: Once the glaze has set slightly on the cake, carefully place the widest ribbon (6 cm x 60 cm) around the sides of the cake. Place the second ribbon (4 cm x 60 cm) around the cake, slightly above or overlapping the first. Fasten the ends of each ribbon at the back with a little melted chocolate.
- Add the chocolate spiral: Gently position the chocolate spiral on top of the cake, centered.
- Prepare the mousse domes: Remove the frozen mousse domes from their molds. While still frozen, trim a small slice off the bottom of: one 4 cm dome and one 5 cm dome.
- Whip the reserved mascarpone ganache: Take the reserved one-third mascarpone vanilla ganache (approx. 420 g) from the fridge. Whip to soft peaks only. Transfer to a piping bag fitted with a star tip (~13 mm).
- Pipe onto the domes: Pipe a generous ring or swirl of whipped mascarpone ganache around the base of each dome.
- Place domes on the cake: Carefully transfer the domes into the chocolate spiral on top of the cake. Arrange them in a visually pleasing composition, from tallest to smallest.
- Add cherries and flowers: Place one fresh cherry on top of each mousse dome. Decorate around the domes and spiral with small white flowers.
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.