FOREST NOIR

A marvellous new creation by Indra Gunawan

CRÈME ANGLAISE

• 175g fresh milk

• 175g fresh cream

• 70g sugar

• 140g egg yolk

METHOD:

1. Combine milk and cream in a saucepan; bring mixture to gentle simmer.

2. Meanwhile, whisk sugar and egg yolk together.

3. Gradually whisk half of hot milk mixture into yolk mixture.

4. Strain egg yolk mixture and mix it into remaining milk and cream, while whisking quickly.

5. Heat mixture to 85°C

DARK CHOCOLATE MOUSSE

• 180g hot anglaise mixture

• 330g dark chocolate

• 270g soft whipped cream

• 3 gelatin leaves

METHOD:

1. Melt dark chocolate in bain-marie.

2. Add gelatin leaves into hot anglaise and mix well.

3. Pour melted dark chocolate into hot anglaise mixture.

4. Softly fold in soft whipped cream.

5. Mix well.

DEVIL SPONGE

• 230g flour

• 350g sugar

• 150g butter

• 3 eggs

• 10g baking powder

• 5g baking soda

• 300ml warm water

• 100g cocoa powder

METHOD:

1. Whisk all ingredients well till foaming.

2. Bake in cake tin at 180°C for 15 minutes.

3. Slice devil sponge into two halves for cake assembly.

ASSEMBLY:

1. Prepare clean 20cm cake ring.

2. Fill base with slice of devil sponge cake, soaked with rum.

3. Spread layer of dark chocolate mousse.

4. Add another slice of devil sponge cake, soaked with rum.

5. Spread another layer of dark chocolate mousse.

6. Top with candied dark cherries.

7. Place cake overnight in refrigerator to set.

8. Once set, finish cake with dark chocolate shavings.

9. Decorate with chocolate and red cherry jellies or red currants.