I hurry to make one of the famous Black Forest cake in the pastry.

1. For the base, pour the flour over the counter and make a well in it. In the well, pour the soft butter, sugar and egg. Mix the products with your fingers and gradually smooth the dough. Wrap the dough in a transparent foil and put it in the refrigerator for 30 minutes. Then roll it onto a 5 mm thick molding plate. Using a 20 cm diameter ring, cut a circle. Place it in a baking sheet with baking paper and bake in a preheated oven at 180 degrees 12 minutes.

2. For the chocolate balls, separate the egg yolk proteins. Spread the proteins with a mixer by adding a little half of the muscavado sugar. Beat until hard foam is obtained. Use the wire to whisk the yolks with the rest of the sugar. Loosen the chocolate in a large bowl and melt it in a water bath. Once melted, pull off the heat, add the soft oil and stir until it melts and the mixture becomes smooth.

3. Add the broken yolks to the chocolate mixture and mix gently. Then add the flour and finely ground almonds. Stir to homogeneity. Finally, add the shredded proteins in portions, stirring carefully each time with a spatula. Spread the mixture in a thin layer in a large, flat baking sheet with baking paper. Bake in preheated oven at 200 degrees 6 minutes. Once the marsh has cooled down, cut 4 circles using a 16 cm diameter ring.

4. For cherry filling, soak the gelatin leaves in cold water for 10 minutes. Warm lightly frozen cherries together with the juice they have placed in the pot. Add the drained gelatin and stir until it melts. Remove from the hotplate and add the cherry amarna to the liqueur. Stir. Finally, add the cream and stir.

5. For the chocolate mousse, pour the fresh milk into the saucepan and let it boil. In a bowl, smash the yolks with sugar. Add the hot milk to the yolks of a thin trickle, crushing vigorously. Pour the mixture into the saucepan and cook for 2-3 minutes with constant stirring. Pull off the hot plate and add the chopped chocolate. stir until the chocolate melts and the mixture becomes smooth. Once the ganache has cooled down, add it to the lightly cooled whipped cream and stir until homogeneous. Pour the chocolate mousse into a syringe with a smooth nozzle.

6. Feed a tray with a transparent foil. Put on it a chocolate mud. Place a 16 cm diameter ring on the swamps. Apply a layer of cherry filling on the swamps and place a second chocolate blade, pressing gently. Apply a layer of cherry filling and put a third chocolate bladder. Apply a layer of cherry filling again and put a fourth chocolate bladder.

7. Place the chilled base on the ring with the ordered inner part of the cake and turn it backwards. Put on the tray. Place the 20 cm diameter ring with a solid cellophane tape on its inside. Carefully remove the small ring and squeeze the chocolate mousse into the empty space and the surface of the cake. Smooth with a pallet knife and put the cake in the freezer for 4 hours.

8. For decoration melt the chocolate in a water bath and tempered it. Arrange 6 small strips of solid cellophane approximately 10 cm apart. In the center of each pour 1 piece. from melted chocolate. Cover with a second straw and with your finger form flat circles of chocolate. Fold each pair of strips inwards and fasten with a paper clip. Place the strips upright at room temperature (15 degrees) for 1 hour.

9. For jelly, soak the gel in a bowl of cold water for 10 minutes. Pour the water, fresh milk and sugar into a deep saucepan and let the mixture boil. Add the cocoa and stir. Stir for 10 minutes stirring. The mixture should be so thick as to cover tightly without spilling the spoon. Drain the mixture into a jug. Let it cool, but not completely.

10. Remove the cake from the ring and remove the cellophane tape. Place a small bowl in the baking tray to serve as a tray. Place the cake on it. Pour it with the cocoa jelly in circular motion and let it flow. Using a pallet knife, flatten the jelly on the cake, the layer should be thin. Remove the jelly from the bottom of the cake with a finger. Leave the cake at room temperature until the jelly hardens.

11. Decorate the cake with chocolate “mussels”. In the middle place a candied cherry.