DECONSTRUCTED BLACK FOREST CAKE
Categories Berry Chocolate Dessert Bake Cherry Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 24
Steps:
- For cake:
- Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking sheet. Line sheet with parchment; butter paper. Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions each. Gradually add hot coffee; mix until smooth (batter will be thin).
- Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead.)
- For chocolate fudge pots:
- Preheat oven to 325°F. Place chocolate in bowl. Bring cream and salt just to boil in medium saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes (do not boil).
- Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each). Place ramekins in large roasting pan. Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly with foil. Bake until custards are almost set, about 37 minutes. Remove ramekins from pan; cool 15 minutes. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead.)
- For cherry compote:
- Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes. Add wine; simmer until slightly reduced, about 4 minutes. Drain cherries over medium bowl; return juices to saucepan and reserve cherries in same bowl. Boil juices until reduced to 1/2 cup, about 8 minutes. Pour over cherries; cool.
- Using 3-inch-diameter cookie cutter and dipping edges of cutter into cocoa powder, cut 10 rounds from cold cake. Let cakes come to room temperature. Using electric mixer, whip cream and 1 teaspoon sugar in bowl until peaks form. Pour kirsch into 10 small glasses. Place 1 cake, 1 chocolate fudge pot, spoonful of cherries, whipped cream, and glass of kirsch on each of 10 plates and serve.
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Salam Bd
[email protected]This recipe is a must-try for any chocolate lover! The deconstruction adds a touch of elegance and the flavors are divine.
Dammilola Dc
[email protected]Just stunning! The deconstruction of the cake made it look like a work of art. And the taste...heavenly!
Umer Abbasi
[email protected]I've made this deconstruction several times now and it's always a hit. The hardest part is waiting for the cherry compote to chill, but it's worth it.
Maria Aziz
[email protected]I love the idea of deconstructing classic desserts. It allows for more creativity and customization. This Black Forest cake was a great example of that.
Michelle Davis
[email protected]This is now my go-to dessert for special occasions. The deconstruction makes it look so elegant and the flavors are out of this world!
GRIDAR
[email protected]The deconstruction of the cake was a bit too fussy for my taste. I prefer a more traditional approach to desserts.
Pintu Das
[email protected]I'm not a baker, but this recipe was easy to follow and the result was delicious! My friends loved the deconstruction presentation.
kaylah payne
[email protected]Definitely a keeper!
md sihab op
[email protected]This was a fun and easy recipe to follow. The deconstruction of the cake made it feel special and unique.
Nancy Bowyer
[email protected]Nailed it!
chumun ganeshwar
[email protected]Yum!
Imeh John
[email protected]I was disappointed with the texture of the deconstruction. The cake was too dry and the ganache was too thick. The flavors were good, but the overall experience was lacking.
Sweetee Endee
[email protected]This is the perfect dessert for chocolate and cherry lovers! The deconstruction of the cake made it easy to adjust the sweetness to my liking, and the ganache and cherry compote were divine.
Avina_ MK
[email protected]The deconstruction of this classic dessert was a fun and creative twist. The individual components were well-executed and the assembly was easy. The only downside was that the cake was a bit too sweet for my taste.
M Rozon
[email protected]I've never been a fan of Black Forest cake, but this deconstruction changed my mind! The light and fluffy cake, rich ganache, and tart cherry compote came together beautifully. I'll definitely be making this again.
Ayana Ferrill
[email protected]What a showstopper! The deconstruction of the Black Forest cake was a hit at my daughter's birthday party. It was fun and easy to assemble, and the individual components were delicious on their own and even better together.
Ap Parvezrana
[email protected]While the deconstruction of the cake was creative and visually appealing, the individual components lacked the depth of flavor I expected. The cake itself was a bit dry and the ganache was too heavy. The cherry compote was the highlight, but overall
Polash Ahmed
[email protected]This deconstruction of a classic dessert was a hit at my party! The individual components of the cake, ganache, and cherry compote made for a delightful and visually appealing presentation. The flavors were well-balanced and each element held its own