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.
- 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
- Preheat the oven to 320° F (160° C).
- Break the chocolate into equal pieces and melt in a water bath or in a microwave. Cool.
- Beat up softened butter and sugar.
- Mix eggs until smooth and gradually add to the butter mixture, stirring all the time.
- Add chocolate and then flour. Stir thoroughly. Bake the dough for 30 minutes.
- In a saucepan, combine cherries and sugar. Bring to a boil, add chilli, cool and pour in brandy.
- 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.
- 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.
- 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.