Revisited Black Forest Cake
Sponge Cake:
5 eggs
40 g + 50 g sugar
50 ml neutral oil
50 ml milk
1 tbsp vanilla extract
80 g flour
2 g baking powder
Mix the egg yolks with the 40 g of sugar, milk, oil, baking powder, and flour.
Whip the egg whites with the remaining 50 g of sugar until stiff peaks form, then gently fold them into the egg yolk mixture.
Bake at 170°C (340°F) for about 12 minutes.
Whipped Chocolate Ganache:
250 g heavy cream
100 g chocolate
Heat half of the cream and pour it over the chocolate. Stir until smooth, then add the remaining cold cream and mix well. Refrigerate for at least 4 hours.
For Assembly:
Cherry jam or cherry compote
Spread the cherry filling over the sponge cake, roll it up, and refrigerate for 1 hour before slicing.
Whip the ganache and coat each cake. Freeze them, then smooth the surface with a knife while still frozen to create a cleaner shape.
Chocolate Glaze:
100 g melted chocolate
15 g oil