Flavored with a splash of strawberries syrup, Foret-Noire cake make that perfect little something to wrap up any holiday dinner.
For the Biscuit
210g (1 1/2 cups) all-purpose flour
67g (2/3 cup) cocoa powder
1 1/2 teaspoons baking powder
pinch of salt
170g (3/4 cup) butter, melted
200 (1 1/4 cups) sugar
1 1/2 tsp vanilla extract
For the Filling:
600g (4 cups) fresh or frozen strawberries
150g (3/4 cup) sugar
720g (3 cups) heavy (whipping) cream, whipped
185g white chocolate, chopped and melted
200g semisweet chocolate, coarsely chopped
MAKE THE BISCUIT
1. Preheat oven to 350°F (180°C). Grease and line with parchment paper a 8-in. (20 cm) layer cake pan.
2. In a medium bowl, combine the flour, baking powder, cocoa powder and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
4. Gradually and gently fold in the flour mixture, using a rubber spatula. Pour the mixture into the prepared pan and cook for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack.
MAKE THE FILLING
5. In a saucepan, combine the strawberries, sugar and little water. Bring to a gentle boil stirring. Strain the strawberry mixture and reserve the syrup.
6. In a large bowl, add the whipping cream and beat until that is smooth. Fold in white chocolate, melted. Beat until the mixture is smooth.
7. Split the cake into 3 layers horizontally. Sprinkle each layer of cake with strawberries syrup. Spread the first layer cake with chocolate whipped cream and strawberry filling, followed alternately with a layer of cake, a layer of chocolate whipped cream and strawberry filling, again finishing with the final layer of cake.
8. Spread the remaining whipped cream over the top and sides of the cake. Decorate the cake using your imagination.
The heart, like the stomach, wants a varied diet - Gustave Flaubert