a cereja no topo do bolo

In the cherry pluckt at night,
With the dew of summer swelling,
There’s a juice of pure delight,
Cool, dark, sweet, divinely smelling.
Merry, merry,
Take a cherry;
Mine are sounder,
Mine are rounder
Mine are sweeter
For the eater
In the moonlight.
And you’ll be fairies quite.

Emily Dickinson

FLORESTA NEGRA  / BLACK FOREST

Biscuit de chocolate / Chocolate biscuit:

9 gemas / 9 egg yolks

80gr de açúcar / 80gr sugar

5 claras / 5 egg whites

50gr de açúcar / 50gr sugar

80gr de farinha / 80gr flour

15gr de cacau em pó / 15gr cocoa powder

Bater as gemas com 80gr de açúcar até esbranquiçar. Numa outra taça bater as claras em castelo com as 50gr de açucar. Juntar as gemas ás claras e depois a farinha e o cacau envolvendo bem. Colocar em três formas de 22cm de diâmetro forradas a papel vegetal. Levar ao forno pré-aquecido a 230º durante cerca de 5 minutos.

Whisk the egg yolks with 80g sugar until whiting. In another bowl beat the egg whites with the 50g of sugar until stiff. Involve the egg yolks in the egg whites, then the flour and cocoa powder. Put in three pans of 22cm diameter lined with parchment paper. take to preheated oven at 230º for about 5 minutes.

Xarope / Syrup:
200gr de açúcar / 200gr sugar
10cl de Kirsch / 10cl Kirsch
35cl de água / 35cl water
500gr de cerejas desencaroçadas / 500gr  pitted cherries
Ferver o açúcar com a água e Kirsch durante alguns minutos. Retirar do lume e adicionar as cerejas.
Boil the sugar, water and Kirsch for a few minutes. Remove from heat and add the cherries.

600gr de chantilly / 600gr chantilly
200gr de chocolate / 200gr chocolate
150gr de raspas de chocolate / 150gr chocolate curls

Montagem: Com a ajuda de um pincel, embeber um disco de biscuit de chocolate. Cobrir com 200gr de chantilly e cerejas. Repetir uma segunda camada. Cobrir com o terceiro disco de biscuit. Derreter os 200gr de chocolate e envolver em 200gr de chantilly. Cobrir o bolo com este preparado. Decorar com raspas de chocolate e cerejas.
Assembly: With the aid of a brush, soak a disk of chocolate biscuit. Cover with 200gr of whipped cream and cherries. Repeat a second layer. Cover with the third disc of biscuit. Melt the 200gr chocolate  and engage in 200gr whipped cream. Cover the cake with this mixture. Decorate with chocolate curls and cherries.