{"id":132325,"date":"2022-02-09T11:13:37","date_gmt":"2022-02-09T09:13:37","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=132325"},"modified":"2025-06-25T16:33:11","modified_gmt":"2025-06-25T13:33:11","slug":"pastel-de-mousse-selva-negra","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/es\/pastel-de-mousse-selva-negra\/","title":{"rendered":"Pastel de Mousse Selva Negra"},"content":{"rendered":"

No hay duda de por que Pastel de Mousse Selva Negra<\/strong> es un postre tan amado en todo el mundo. Las cerezas y el chocolate siempre han hecho una combinaci\u00f3n perfecta. He compartido con ustedes hace unos a\u00f1os un enfoque m\u00e1s cl\u00e1sico para Black Forest Cake<\/a> y ahora estoy contento de haber creado una versi\u00f3n m\u00e1s delicada, un incre\u00edble Black Forest Mousse Cake.<\/p>\n

Este Pastel de Mousse Selva Negra consiste en un pastel de chocolate en la parte inferior, seguido de una sedosa mousse de chocolate blanco con una inserci\u00f3n de gelatina de cereza negra y kirsch. El pastel est\u00e1 cubierto con un glaseado de chocolate suave y decorado con decoraciones de chocolate y cerezas marrasquino.<\/p>\n

La gelatina de cereza se hace usando cerezas negras que se cocinan a fuego lento durante solo 5 minutos. Esta vez no mezcl\u00e9 ni col\u00e9 la mezcla para sentir la incre\u00edble textura de la cereza.<\/p>\n

Hemos amado realmente el pastel, la combinaci\u00f3n de sabores, la gelatina de cereza fue la estrella de este pastel y seguro que es un gran postre para el pr\u00f3ximo D\u00eda de San Valent\u00edn o para cualquier otra ocasi\u00f3n.
Creo que puedo decir que la receta es bastante f\u00e1cil de armar, cada paso es f\u00e1cil y r\u00e1pido, as\u00ed que no hay raz\u00f3n para sentirse intimidado por la larga lista de ingredientes, que en su mayor\u00eda son bastante comunes. Espero que lo intentes y me hagas saber si lo pruebas.<\/p>\n

\"Rebanada
ENTRADAS RELACIONADAS:<\/strong>
Pastel de Mousse de Albaricoque<\/a>
Como hacer Pastel de Mousse de Triple Chocolate y Ar\u00e1ndano<\/a>
Pastel de Mousse de Chocolate y Naranja<\/a><\/p>\n\n\n\n

\n\t

Pastel de Mousse Selva Negra<\/h2>\n\t\t

\n\t\tEste Pastel de Mousse Selva Negra consiste en un pastel chocolatoso en la parte inferior, seguido de una sedosa mousse de chocolate blanco con una inserci\u00f3n de gelatina de cereza negra y kirsch. El pastel est\u00e1 cubierto con un glaseado de chocolate suave y decorado con decoraciones de chocolate y cerezas marrasquino.\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Jalea de cereza<\/h4>
  • 300 g cerezas frescas o congeladas (, cortado en cuartos)<\/li>
  • 1\/3 taza (70g) az\u00facar<\/li>
  • 1 cda (15ml) jugo de lim\u00f3n<\/li>
  • 2 cda (30ml) licor de cereza - kirsch<\/li>
  • 1\/2 cda (5g) polvo de gelatina<\/li>
  • 2 cda (30 ml) agua fr\u00eda<\/li><\/ul>

    Brownie de Cacao<\/h4>
    • 1 huevo grande<\/li>
    • 1\/3 taza (70g) az\u00facar<\/li>
    • 1 cdita (5g) extracto de almendra<\/li>
    • 1\/3 taza (70g) aceite vegetal<\/li>
    • 1\/4 taza (30g) cacao en polvo sin az\u00facar<\/li>
    • 1\/4 cdita (1g) sal<\/li>
    • 1\/4 taza (30g) harina para todo uso<\/li><\/ul>

      Mousse de Chocolate Blanco<\/h4>
      • 230 g chocolate blanco (, cortado en trozos peque\u00f1os)<\/li>
      • 2\/3 taza (160g) crema para batir<\/li>
      • 1 \u2154 taza (400g) crema para batir (35% de grasa) (, refrigerado)<\/li>
      • 2 cdita (8g) polvo de gelatina<\/li>
      • 3 cda (45ml) agua fr\u00eda<\/li><\/ul>

        Glaseado de Chocolate<\/h4>
        • 180 g chocolate semidulce<\/li>
        • 3\/4 taza (180g) crema para batir<\/li>
        • 2 \u00bd cda (37ml) leche<\/li>
        • 2 \u00bd cda (37g) mantequilla sin sal (, a temperatura ambiente)<\/li><\/ul>

          Hojas de decoraci\u00f3n de chocolate<\/h4>
          • 70 g chocolate semidulce<\/li>
          • 1 onz (30g) chocolate semidulce (, para el templado)<\/li>
          • polvo de oro comestible<\/li><\/ul>

            Para Decoraci\u00f3n<\/h4>
            • mini rocas de chocolate<\/li>
            • Cerezas marrasquino<\/li><\/ul>\t<\/div>\n\t
              \n\t\t

              Primero prepara la gelatina de cereza.<\/h4>

              1. En un taz\u00f3n peque\u00f1o coloca la gelatina y el agua fr\u00eda y deja que se hinche durante 5-10 minutos.<\/p><\/li>

              2. \t\tMientras tanto, en una cacerola peque\u00f1a coloca las cerezas, az\u00facar, jugo de lim\u00f3n y brandy de cereza (kirsch) y coloca a fuego medio-bajo. Lleva a fuego lento, cocina durante unos 5 minutos y retira del fuego. Agrega la gelatina hidratada a la salsa de cereza caliente y revuelve hasta que se disuelva completamente.<\/li>
              3. Forra un molde de 7 pulgadas (18 cm) o un aro para pasteles con envoltura de pl\u00e1stico.<\/li>
              4. Vierte la salsa de cereza en la sart\u00e9n\/anillo y congela durante al menos 2 horas o incluso durante la noche. <\/li><\/ol>

                Prepara brownie de cacao.<\/h4>

                1. Precalienta el horno a 350F (180C). Engrasa y forra un molde desmontable de 8 pulgadas (20cm) con papel pergamino.<\/p><\/li>

                2. En un bol, bate el huevo con el az\u00facar hasta que est\u00e9n bien combinados. Incorpora el aceite y el extracto de almendra. Tamiza la harina, la sal y el cacao en polvo y bate para incorporar completamente.<\/p><\/li>

                3. Vierte la masa en el molde preparado.<\/li>
                4. Hornea durante 10-12 minutos hasta que un palillo insertado en el centro salga limpio o con algunas migas h\u00famedas adheridas.<\/li>
                5. \t\tDejar enfriar completamente.<\/li><\/ol>

                  Prepara la mousse de chocolate blanco.\u00a0<\/h4>

                  1. En un bol resistente al calor, a\u00f1ade el chocolate blanco y 2\/3 taza (160g) de crema para batir y derrite al ba\u00f1o mar\u00eda.<\/p><\/li>

                  2. Mientras tanto, disuelve la gelatina en agua fr\u00eda y deja que se hinche durante unos 5 a 10 minutos. Coloca la gelatina a fuego lento solo hasta que se disuelva y vi\u00e9rtela sobre la mezcla de chocolate derretido. Deja que la mezcla de chocolate se enfr\u00ede completamente a temperatura ambiente.<\/li>
                  3. Bate la crema batida fr\u00eda restante 1 2\/3 taza (400g) hasta que se formen picos suaves. A\u00f1ade la mezcla de chocolate derretido y mezcla hasta que est\u00e9 bien combinado.<\/li>
                  4. Vierte un poco menos de la mitad de la mousse sobre el brownie. A\u00f1ade la gelatina de cereza en el centro y presiona ligeramente. Vierte la mousse restante y alisa la parte superior.<\/li>
                  5. Refrigerar durante 4-6 horas o toda la noche para que se solidifique completamente.<\/li><\/ol>

                    Prepara las decoraciones de chocolate.<\/h4>

                    1. Derrite 2.5 oz (70g) de chocolate semidulce al ba\u00f1o mar\u00eda. Retira del fuego y a\u00f1ade 1 oz (30g) de chocolate semidulce picado para templar. Remueve hasta que se derrita.<\/p><\/li>

                    2. \t\tColoca c\u00edrculos de chocolate sobre papel de horno. Espolvorea algunas frambuesas liofilizadas y copos de coco sobre el chocolate. Extiende con el reverso de la cuchara en forma de hoja. D\u00e9jalos reposar a temperatura ambiente o refrig\u00e9ralos hasta que est\u00e9n listos para usar. Pinta cada decoraci\u00f3n de chocolate con polvo de oro comestible si lo deseas.<\/li><\/ol>

                      Prepara el glaseado de chocolate.<\/h4>

                      1. Coloca el chocolate en un bol resistente al calor y derr\u00edtelo al ba\u00f1o mar\u00eda. En una cacerola peque\u00f1a, agrega la crema y la leche y lleva a fuego lento. Incorpora gradualmente en el chocolate derretido. A\u00f1ade la mantequilla y revuelve hasta que se derrita.<\/p><\/li>

                      2. Saca el pastel del refrigerador, quita el aro y la hoja de acetato y coloca el pastel sobre una rejilla o simplemente en un taz\u00f3n o sart\u00e9n que est\u00e9 colocado sobre una bandeja para hornear forrada con pl\u00e1stico para recoger el exceso.<\/li>
                      3. Vierte el glaseado sobre la parte superior y los bordes del pastel. Usa una esp\u00e1tula offset para quitar las gotas y decora la base del pastel con mini rocas de chocolate. Transfiere el pastel a una bandeja de servir y refrigera durante 20 minutos para fijar el glaseado.<\/li>
                      4. Decora el pastel con hojas de chocolate, cerezas marrasquino y mini rocas de chocolate.<\/li><\/ol>\t<\/div>\n\t
                        \n\t\t\t<\/div>\n\t
                        \n\t\t
                        Postre<\/div>
                        Americana<\/div>
                        pastel de chocolate, pastel de mousse, selva negra<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                        No hay duda de por que Pastel de Mousse Selva Negra es un postre tan amado en todo el mundo. Las cerezas y el chocolate siempre han hecho una combinaci\u00f3n perfecta. He compartido con ustedes hace unos a\u00f1os un enfoque m\u00e1s cl\u00e1sico para Black Forest Cake y ahora estoy contento de haber creado una versi\u00f3n …<\/p>\n","protected":false},"author":1,"featured_media":94994,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":855,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[23708,23709,23713,23714,23720,23695,23710,23717,23711,23660,23685,23692,23718,23665,23719,13603],"tags":[28801,28799,28797,27555,28800,26525,23388,28604,28798,28795,28789,28791,28606,23447,22075,23787,28605,28796,28793,28594,22069,27236],"class_list":["post-132325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-4-de-julio","category-recetas-cumpleanos","category-dia-de-accion-de-gracias","category-recetas-de-san-valentin","category-recetas-de-invierno","category-recetas-de-mousse-y-tartas-de-espejo","category-recetas-navidad","category-recetas-de-otono","category-recetas-pascua","category-pasteles","category-recetas-de-chocolate","category-recetas-de-postres-de-frutas","category-recetas-de-primavera","category-recetas-americanas","category-recetas-de-verano","category-videos-es","tag-cocoa-brownies-3","tag-chocolate-decoration-3","tag-cherry-jelly-3","tag-chocolate-glaze-3","tag-chocolate-leaves-3","tag-chocolate-mousse-3","tag-chocolate-cake-3","tag-chocolate-cherry-cake-3","tag-chocolate-cherry-mousse-cake-3","tag-black-forest-mousse-cake-3","tag-black-forest-cake-3","tag-black-forest-cake-easy-recipe-3","tag-chocolate-cherry-dessert-3","tag-chocolate-desserts-3","tag-christmas-desserts-3","tag-valentines-day-desserts-3","tag-chocolate-cherry-cake-recipe-3","tag-black-forest-mousse-cake-recipe-3","tag-black-forest-cake-recipe-3","tag-cherry-recipes-3","tag-chocolate-recipes-2","tag-mousse-cake-3"],"yoast_head":"\nPastel de Mousse Selva Negra - Home Cooking Adventure<\/title>\n<meta name=\"description\" content=\"Disfruta de un exquisito Pastel de Mousse Selva Negra con mousse de chocolate blanco, gelatina de cereza y glaseado suave.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.homecookingadventure.com\/es\/pastel-de-mousse-selva-negra\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pastel de Mousse Selva Negra - Home Cooking Adventure\" \/>\n<meta property=\"og:description\" content=\"Disfruta de un exquisito Pastel de Mousse Selva Negra con mousse de chocolate blanco, gelatina de cereza y glaseado suave.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.homecookingadventure.com\/es\/pastel-de-mousse-selva-negra\/\" \/>\n<meta property=\"og:site_name\" content=\"Home Cooking Adventure\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-09T09:13:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-25T13:33:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.homecookingadventure.com\/wp-content\/uploads\/2022\/02\/black_forest_mousse_cake_main-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"635\" \/>\n\t<meta property=\"og:image:height\" content=\"423\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ella - 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