Preparing Sugar Dough:
Cream sugar with butter briefly.
Add eggs one by one and Kunci Biru Flour. Mix well.
Before working with the dough, it’s better to place the dough in the refrigerator to cool for about 1 hour.
Put the dough in a pan. Press it flat to 0.5 cm height.
Prick the dough with fork through the dough so the baked result is perfectly flat. Bake for 15 minutes.

Preparing Genoise Dark:
Whisk sugar, egg and cake emulsifier until the mixture rises
Sift Kunci Biru flour with powdered milk adding to the previous mix slowly along with melted margarine. Finally, add Indomilk Fresh Milk to the mix.
Bake in a 180° C oven for 30 minutes
Cool the cake and cut into 3 equal parts, horizontally.
 

Preparing Ganache:
Soak gelatin in cold water.
Warm UHT whipping cream and mix with soaked gelatin.
Add chopped dark cooking chocolate, stir until all the chocolate melts and well blended. Store in the refrigerator for at least 1 night.

Preparing Syrup:
Mix all ingredients together into one blend.
 

Preparing Cherry Filling:
Add all the ingredients into a pot then cook until done.

Preparing Chantilly Cream:
Mix sugar with UHT whipping cream with mixer until the blend becomes a bit stiff. Chill in the refrigerator.

Preparing Black Forest:
Take baked sugar cake; spread the top part with jam.
Take one cake to stack over the jam spread sugar cake and form the second layer.
Sprinkle the second layer cake with syrup. Spread the Ganache and all the Cherry Filling on top.
Top the cake with the middle cake layer, sprinkle the top with syrup, and spread the cake top layer with Chantilly cream.
Top the cake with the final cake layer, sprinkle syrup on the top and spread Chantilly cream on every side of the cake.
Garnish with red cherry and grated chocolate

Tips:
For best result, we suggest Kunci Biru Flour.
To create nice Black Forest layers, use thread to cut by tying it around a freshly baked Black Forest cake then pull the thread gently.