BLACK FOREST BOULE DE NEIGE

Steps:

• FOR CAKE: Position rack in lowest third of oven and preheat to 350*F.
• LIne a 10 cup metal bowl with foil, extending 3 inches over sides.
• Spray foil with nonstick spray.
• Stir preserves with kirsch in medium skillet over medium heat until preserves melt.
• Add dried cherries; bring to boil, cover, and remove from heat.
• Let cool.
• Melt chocolate with butter in heavy large saucepan over medium low heat, stirring until smooth.
• Remove from heat.
• Whisk in sugar and vanilla, then whisk in eggs one at a time.
• Mix in flour, then cherry mixture.
• Transfer batter to prepared bowl.
• Bake cake in bowl 30 minutes.
• Fold foil overhang over edges of cake to prevent overbrowning.
• Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer.
• Cool cake completely in bowl on rack (cake may fall in center, dont' worry) Press edge of cake firmly to level with center of cake.
• Cover and let stand at room temperature overnight.
• For Whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch and almond extract in large bowl until cream holds peaks.
• Invert cake onto platter.
• Peel off foil.
• Spoon cream into large pastry bag fitted with medium star tip.
• Pipe whipped cream stars all over cake, covering completely.
• Pip additional stars over top flat center of cake to form dome.
• (can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets.
• *Candiedviolets are available at specialty foods stores and some cookware shops.
• Candied violet petals can also be ordered from chefshop.
• com.