I adore this cake, as the chocolate layers are so moist and melt in your mouth. And although it needs a few steps to make, each step is pretty simple to follow. But remember: this black forest cake is an adult cake as it has alcohol and isn’t overly sweet. But if you are looking to make the cake non-alcoholic, you can just substitute it with water.

Ingredients

• 1 1/2 oz dark chocolate (70% cocoa)
• 2 oz butter
• 2 eggs
• 1/3 cup sugar
• 2 tbsp flour
• Cherry for serving
• 1/2 cup pitted cherries
• 2 1/2 tbsp sugar
• 1 tsp fresh minced chilli
• 300 g fat heavy cream
• 3 tbsp powdered sugar
• 1 tsp brandy
• 1/2 cream with 33–38% fat
• 1 vanilla pod
• 2 g sheet gelatin
• 2 egg yolks
• 2 tbsp sugar

Preparation

1. Preheat the oven to 320° F (160° C).
2. Break the chocolate into equal pieces and melt in a water bath or in a microwave. Cool.
3. Beat up softened butter and sugar.
4. Mix eggs until smooth and gradually add to the butter mixture, stirring all the time.
5. Add chocolate and then flour. Stir thoroughly. Bake the dough for 30 minutes.
6. In a saucepan, combine cherries and sugar. Bring to a boil, add chilli, cool and pour in brandy.
7. For creme brulee, melt gelatin in cold water. Combine heavy cream and vanilla and bring to a boil. Combine yolks with the sugar until white. Pour in hot heavy cream. Add gelatin and stir until dissolved. Bake the mixture in a round baking sheet with a diameter of 6 inches at 250° F (120° C) for 12-15 minutes. Remove from the oven and transfer to the fridge.
8. For Chantilly cream, pour in heavy cream to a bowl and place in the freezer for 10 minutes. Beat up the chilled cream until thick. While beating up add powdered sugar and alcohol.
9. In a beautiful jars or glasses, add Chantilly cream using a pastry bag. Break the chocolate brownie and put on the Chantilly cream. Top with a layer of cherry mixture. Cut creme brulee into small cubes and lay out over the cherry mixture. Decorate with cherries.