Food & Wine USA - (12)December 2018

BLACK FOREST MOUSSE CAKE

WITH CHERRY-CHILE-

POMEGRANATE GLAZE

In the hands of Renee Bolstad, former pastry
chef at Joule in Seattle, black forest cake—tra-
ditionally chocolate cake layered with kirsch,
cherries, and whipped cream—morphs into a
modern layered mousse. To add texture and heat,
Bolstad sandwiches the mousse between a spicy
pomegranate-chile glaze and crispy chocolate.
(SEE P. 144 FOR RECIPE.)

PASTRY

TIP

Make the layers

in stages, chilling each

one well and ensuring it

is fully set before

adding the

next.