We first had this cake last year and the impression was poor. Having ate this the second time round, and using Laurent Bernard Chocolatier’s Blackforest as a benchmark, I reached my verdict that expensive blackforest are meant to be bitter-sourish due to the incorporation of Kirsch-soaked cherries.
Setting aside the bland or rather tasteless fresh cream, the rich dark chocolate mousse is commendable. In the case of Laurent’s version, the chocolate mousse is smoother and creamier.
The dark chocolate sponges were actually wet, which is most probably due to the excessive amount of kirsch used in the cake. For that, BakerZin’s Foret Noir and Laurent’s Blackforest are a better bet.
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