Baker-Pastry chef

The Forêt Noire

25 servings

The Forêt Noire

Basic chocolate génoise mixture (1 kg in total)

390 g eggs
190 g sugar
60 g invert sugar
135 g flour
135 g potato starch
40 g cocoa powder
220 g ground almonds

For this recipe, you need 1100 g of basic chocolate sponge.

  • In a bain marie, bring the eggs, sugar and inverted sugar to 55 °C. In a mixer, whisk the mixture until it has completely cooled. Leave the mixture to firm up then, fold in the powdered ingredients using a spatula.
  • Bake all the génoise mixture in a lined mould that is 20 cm diameter. Bake at 170 °C in a convection oven for approx. 50 minutes. Check whether the cake is cooked using the tip of a knife. Remove from the mould straight away once cooked and leave to cool.
  • Slice the cooled génoise horizontally so that you have four layers of cake that are each 2.5 cm high.

Amarena syrup

225 g sugar
225 g water
250 g Amarena syrup
50 g kirsch (optional)
  • Bring the sugar and the water to a boil for a basic syrup. 
  • Remove the syrup from the tinned Amarena cherries and mix it together with the basic syrup. Use this syrup to soak the layers of chocolate génoise.

Whipped chocolate ganache

380 g Sculpture 31 % fat
90 g extra bitter couverture
25 g invert sugar
vanilla pod
  • In a saucepan, bring the Sculpture by Corman, vanilla pod, and invert sugar to a boil. Pour onto the dark chocolate and mixer using a hand-held blender.
  • Refrigerate until assembly. Once cooled, place in a mixer and whisk. Be careful not to whisk the mixture too much as it may split.

Basic dark chocolate ganache (1 kg in total)

550 g extra bitter chocolate
375 g Sculpture 31 % fat
30 g invert sugar
75 g Dairy Butter 82 % fat - Block
  • Bring the cream to a boil and pour over the chocolate and trimoline. Mix thoroughly using a Bamix®. At 45 °C, add the butter and mix again. Leave to crystallise before use.


500 g basic dark chocholate ganache
300 g drained Amarena cherries
900 g Sculpture 31 % fat
60 g sugar
vanilla pod
lime zests
  • Ensure the ganache is at room temperature before assembling the cake. Whip the Sculpture by Corman with the sugar and the vanilla to make a Chantilly cream. Rinse and drain the Amarena cherries to get rid of any syrup.
  • Using a piping bag fitted with a No. 20 tip, pipe a ring of dark chocolate ganache around the edge of the first layer of ganache. Fill with half of the vanilla-flavoured Sculpture by Corman and a third of the Amarena cherries. Cover with a second layer of génoise and repeat the process with a layer of whipped chocolate ganache then a second layer of vanilla-flavoured Sculpture by Corman.
  • Add Amarena cherries to each layer including the edges of the cake in particular. Too many cherries in the middle of the cake will make it difficult to cut.
  • Place the final soaked sponge layer on the top. Ensure that the top of the cake is flat when adding the last layer of sponge.
  • Use the rest of the ganache to roughly cover the cake on all sides then, place in the refrigerator.


  Whip 1 L of Sculpture by Corman, sweetened with 50 g of sugar
  chocolate decorations
  Royal Ann cherries
  mirror glaze
  • Using a basket weave tip, make a basket weave pattern. To do this, pipe a strip of cream vertically all the way up the side of the cake. Then, working horizontally, make 5 cm long strips of cream on top of the first leaving an even amount of space between each one.
  • Pipe another strip of cream going up the side of the cake, level with the horizontal strips. Proceed in the same way, moving the horizontal strips each time so that they seem to intersect.
  • Using a large fluted tip with 8 teeth, make big and tall swirls on the top of the cake. Place a nice Royal Ann cherry with its stalk upright on top of each swirl. Cover one of the cherries in gold leaf.

Corman's products of the recipe

Sculpture 31 % fat

Sculpture 31 % fat

Whipping speciality

Find out more
Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

Find out more