Black Forest Cake, Caramelía Namelaka, Kirsch Cherries, and Mascarpone Gelato

METHOD:

For the Mascarpone Gelato:
In a large saucepan, combine milk, cream, and trimoline and heat to 45ºC. Stir in sugar, glucose, milk powder, and stabilizer and cook to 85ºC. Remove from heat and cool in an ice bath with an ice wand. When cool, cover and rest base at least 12 hours in refrigerator. Add mascarpone to the base and emulsify. Process in ice cream machine according to manufacturer’s instructions.

For the Flourless Chocolate Cake:
Heat oven to 325ºF. In separate saucepans, gently melt chocolate and butter. In a large bowl, combine chocolate, butter, and sugar; fold in egg yolks, followed by egg whites. Scale 800 grams of batter and spread onto a lined sheet tray Bake 10 to 12 minutes, remove from oven, and cool. Cut cake into 3½-inch circles and place inside a 3½-inch tart ring. Reserve scraps for plating.

For the Velvet Spray:
Combine cocoa butter and chocolate and melt to 40°C, stirring to combine. Cool mixture slightly and pour into an airbrush container. 

For the Caramelía Namelaka:
In a saucepan, combine milk, cream, and half the sugar; bring to a boil. In a bowl, whisk together egg yolks and remaining sugar and temper in milk mixture. Return contents to saucepan and cook to 84ºC, making an anglaise. Remove from heat and stir in gelatin. Place chocolate in a bowl, and pour hot anglaise over top, combining with an immersion belnder. Cool chocolate mixture to 42ºC and blend in butter. Fold in chocolate pearls. Pour mixture on top of the Flourless Chocolate Cake to fill the tart rings. Freeze to set. When set, remove from freezer and spray with Velvet Spray. Hold in freezer.

For the Cherry Tapioca:
In a large saucepot, bring water to a boil and pour in tapioca pearls, stirring with a spatula. Reduce heat and cook 20 to 25 minutes, stirring occasionally, until tapioca is translucent. Strain through chinois and rinse with cold water to remove excess starch. Pour tapioca into a stainless steel bowl; stir in cherry purée, sugar, and kirsch. Cover and refrigerate.

To Assemble and Serve:
Temper Caramelía Namelaka at least 20 minutes and place on a small cake stand. Top with quenelle of Mascarpone Gelato. On the top left and lower left portions of the circle, rest irregular pieces of Flourless Chocolate Cake scraps. Next to each piece of cake, spoon a small mound of Cherry Tapioca and a few kirsch cherries; rest a curl of chocolate on top of the pile. Finish with basil.