How to make Forêt-noire

               Ingrédients
     
        Biscuit au chocolat
- 4 oeufs (2 entiers + 2 séparés)
- 75 g de sucre semoule
- 30 g de cassonade
- 25 g de farine
- 20 g de poudre de cacao amer

   Make the chocolate biscuit
In a salad bowl, whisk 2 egg yolks, 2 whole eggs and sugar. In
parallel, place the 2 egg whites together with the brown sugar. Mix gradually
these two appliances, add in flour and cocoa powder
sifted together. Pour onto a baking sheet and cook

180 ° C. for 7 to 8 minutes.

    Light cream with kirsch
- 2 g of gelatin in sheets
- 1 vanilla bean
- 200 g (20 cl) whole cream
- 15 g caster sugar

- 20 g (2 cl) kirsch

  Make the cream light with kirsch.
Soften the gelatin in a container filled with cold water. Crack
the vanilla bean and scratch the inside to extract the grains. In
a casserole, heat 3 tablespoons liquid cream to
dissolve the drained gelatin. Meanwhile, whisk the liquid cream
whole with sugar and vanilla beans. Just before getting a texture
whisk in cream / gelatin and kirsch. Continue to whip

until you get a light Chantilly cream.

        Imbibage kirsch
- 300 g of morello cherry syrup

- 40g (4 cl) kirsch

        Black chocolate ganache
- 135g of dark chocolate 60%

- 150 g (15 cl) whole cream