Variation of the traditional black forest cake consists of three layers of sponge cake flavored Cherry topped with ganache gianduja, a praline paste and chocolate with candied cherries. It is topped with a generous layer of chocolate chips, all sprinkled with cocoa. It was invented in 1975 by the Lyon Mauritius chocolate Bernachon, on the occasion of the delivery of the Legion of Honor Chief Paul Bocuse by Valéry Giscard d'Estaing. The chocolate then give him the President's name in his honor. 

Although it is a fairly technical cake you can try to replicate at home.

Discover the recipe: 

For the sponge:

  • 6 eggs
  • 170 g of granulated sugar
  • 1 teaspoon honey
  • 200 g of sifted flour
  • 100 g butter

For the ganache 

  • 375 g of chocolate filled praline hazelnut
  • 100 g chocolate 50% cocoa
  • 250 g of heavy cream
  • 12 cl Cherry (120 g)
  • 10 candied cherries
  • 200 g of dark chocolate 60%
  • Cocoa powder 

Photo: Matthieu Cellard / Bernachon

Preheat oven to 200 ° C

Cut the cherries in two and put them to macerate in the cherry. In a bowl placed over a saucepan of boiling water, up the eggs with the sugar until the volume is tripled. Use your finger to check the temperature of the preparation. When hot, remove from the heat and put it while continuing to beat. Stir slowly the flour with the sugar egg mixture by stirring gently with a rubber spatula until that has a smooth, homogeneous paste.

Then add the melted butter and mix again. Grease and flour your pan, pour the batter into the pan and stuffs for 20 minutes. Let cool before unmolding. 

Cut the chocolate into pieces. Boil the cream in a saucepan. A boil, remove from heat and add the chocolate pieces. Wait 2 minutes, then whisk the cream and chocolate until smooth. Once your book frais.Une cold sponge cake, cut it into three drives of the same thickness.

Soak your first sponge with a little cherry. Place some macerated cherries on it and then place the second disc of sponge cake, soak it again with a little Cherry avent the cover with a layer of ganache. Repeat the operation with the last record. Reserve in the refrigerator at least an hour, until the ganache freezes. Then cover your entire cake with ganache and smooth with a spatula.

For decoration: 

Melt the dark chocolate in a double boiler. Once melted, spread it in a thin layer on the plates and put them in the refrigerator. When the chocolate is hard, allow it to soften slightly before creating chocolates rollers with a spatula (or failing a rigid plastic) coming scratching material. Arrange them on top of the cake and sprinkle generously with cocoa. 

another tip easier to make chips: Grate a bar of chocolate with a peeler.

If you want to buy this wonderful cake, go to the store Bernachon 42, cours Franklin Roosevelt 69006 Lyon 

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