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.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, proffitionel cakes, recipes

Prep Time 1 30

Cook Time 25

Servings Mini Cakes

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

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:

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