Mix egg, egg yolk with sugar to melt the sugar, then add all the powders on top without mixing. In same time, whip egg with and sugar into meringue. When the meringue is ready, pour melted butter on top of the first preparation and mix well to get a creamy texture, then incorporate delicately the meringue. Spread out 1900g per baking plate 60x40cm, and bake around 30 min at 160°C.

Warm up first part of puree with butter and gelatin, then pour on chocolate to make a ganache. Mix with second part of puree at 10 to 20°C. Pour around 2000g in frame 60x40c on top of the soft cocoa cake and freeze.

Warm up first cream, vanilla seeds with gelatin mass and pour on chocolate. Mix like a ganache and add liquid fresh cream at the end. Let cooling down in the fridge for few hours, and whip the quantity you need in the last time.

Warm up first cream and pour on chocalate. Mix like a ganache and add liquid fresh cream at the end. Let cooling down in the fridge for few hours, and whip the quantity you need in the last time.

Pipe irregularly lines of the 2 kinds of Chantilly using “V” nozzle to cover all the creamy. Cut the needed sizes. The 2 colors of Chantilly on top will make the decoration of the black forest.