Seriously what’s not to like?
I always loved black forest gateau, so when I decided to create a dish using the same flavours I was feeling the vibe from the start.
I love the chocolate, cherry and kirsch combination (kirsch is a clear, colourless fruit brandy traditionally made from double distillation of Morello cherries) I added some twists like kirsch infused chocolate brownie, Italian meringue, dark chocolate mousse and a forest fruits ice cream! This is a seriously indulgent desert that is guaranteed to be a memorable ending to any dinner.
One of the great things about this desert is the ice cream! It takes less than 10 minuets to make and you don’t need an ice cream machine.
300g Dark chocolate (I used 70% cocoa)
115g unsalted butter
450g light soft brown sugar
6 large free-range eggs
160g plain flour (sifted)
1 tsp baking powder
1 tsp vanilla extract
1 tsp salt
Splash of Kirsch
Preheat oven to 150℃.
Line a rectangular baking tray with parchment paper.
Melt the chocolate and butter together in a heat proof bowl, set over a sauce pan of simmering water (make sure the bowl isn’t touching the water) Once they have completely melted give it a good stir making sure they are mixed together then leave to cool.
In a separate bowl beat the eggs and the vanilla extract together, add the sugar, then the cooled chocolate mixture and add a splash of Kirsch (be as generous as you wish) mix again until all the ingredients are combined.
Finally add the flour, baking powder and salt. Fold together using a wooden spoon and pour into your lined baking tray.
Bake for 30-40 minuets in the centre of the oven.
Leave to cool in the baking tray before cutting (you will find it easier to portion by refrigerating first)
150g good quality dark chocolate (I used 7o% cocoa)
50g caster sugar
150g double cream
Pinch of salt
Place the broken up chocolate and a small pinch of salt in a heatproof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water) leave to slowly melt stirring occasionally.
Separate your eggs so you have whites in one bowl and yolks in another. Add the sugar to the bowl of yolks and beat with an electric whisk until sugar has dissolved and its silky and smooth. Whisk the whites until they form soft peaks (you should be able to turn the bowl upside down with out them falling out)
In a third bowl beat the cream until slightly thick and just whipped.
Add your cream to the egg yolks and mix then fold thru the melted chocolate until fully combined. Finnish by folding in the egg whites, keep folding until the mixture is full incorporated, then refrigerate for an hour until mixture is set (I put mine into squeeze bottles to set)
200g granulated sugar
4 egg whites
Put sugar and water in a pan. Dissolve over a low heat. Once sugar is dissolved brush down the side of the pan with a pastry brush dipped in the water. Increase the heat and do not stir the sugar. Using a sugar thermometer boil the syrup until it reaches 120℃.
Whisk the egg whites in a medium bowl to stiff peaks, continue to whisk until the whites become stiff. When tested to peak will hold a vertical position.
As soon as the syrup reaches 120℃, pour it steadily into the egg whites with the electric whisk still running (try to avoid pouring directly onto the whisk) Continue whisking until mixture is cool and stiff.
Place into a piping bag until your ready to plate up.
Forest fruits ice cream
375g frozen shop bought forest fruits
100ml whipped cream
40g icing sugar
Blitz the frozen fruit until smooth (I used my Nutri Bullet Pro)
Whip your cream until think (don’t over whip)
Fold the blitzed berries thru the cream adding the icing sugar to taste.
To finish I made a black cherry coulis. (I made sure the coulis was a bit tart to balance out the dish) I blitzed some Oreos to make a chocolate soil to sit my ice cream on. I used a shop bought jar of black cherries soaked in Kirsch and shaved some dark chocolate to garnish.