It's pretty much simple syrup with corn syrup-we don't add flavoring till we churn it-so nothing to see. Moving on.First off, we did a vanilla spongecake again. I was in charge of it so it turned out right. Good times.
Yesterday we had made chocolate spongecake for today's Black Forest Cake. However, the chef recommended another cake recipe which he said was very good. So we decided to go with that recipe and make those chocolate cakes. They turned out very nice.
We used those to make our Black Forest Cake. It bears a lot of resemblance to a torte in the amount that goes into it. First we had the chocolate cakes. We then had to make plain whipped cream for the inside, and Kirsch flavored whipped cream for the outside (I'm getting good at whipping cream by hand at least). We also thickened sour cherries and flavored them with Kirsch for the inside. We had some extra so we did a little design on top, though it of course fell off when we cut it. We finished it off with some crushed cookie crumbs. All in all it is very nice. The whipped cream got a tad overwhipped when we piped it-we should have underwhipped it before piping. I didn't see it as a problem though, it wasn't very overwhipped and the item at a whole came out great. I bet it is pretty strong though. I didn't try the whipped cream but the Kirsch flavor in the cherries was very powerful.
Our next item was a chocolate mousse. Rather simple. When we finished, we didn't really want to make little servings of it so we decided to put it to use. We had the two chocolate spongecakes left over since we made the new cake for the Black Forest, and so we put them to good use. We layered the two cakes with the mousse in between and on top and then finished the side with some simple buttercream that we flavored with Kirsch. It is probably gonna be super rich between the mousse and the buttercream. 
The next thing we made were chocolate souffles. They were pretty interesting to make, and pretty easy too. They came out nicely. They were a tad underdone-a little soft inside, but I don't think it was a problem, the consistency was still good. 
Finally, we shaped the truffle ganache we made yesterday. First we piped it into little dots, chilled it, then shaped and coated it. It's actually pretty tricky to work with. It melts very fast and the heat from your hands and the friction of rolling them only expedites the process. We had to stop and chill them again once when we were shaping because they were already melting too much, and that was only after being out for a few minutes. They came out alright though. We finished them with a variety of items-powdered sugar, cocoa powder, chopped walnuts and toasted coconut.Surprising, didn't seem like we had a whole lot of items during class, it's only in retrospect that we did a whole lot today.
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