Black Forest Boule-de-Neige

Name: Black Forest Boule-de-Neige
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 79 milliliters all purpose flour; 0 teaspoons almond extract; 16 candied violet petals; 227 grams 1/2 cups dried tart cherries (about; 79 milliliters cherry preserves; 6 larges eggs; 4 teaspoons kirsch (clear cherry brandy); 59 milliliters powdered sugar; 454 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 296 milliliters sugar; 237 milliliters (2 sticks) unsalted butter; 1 teaspoon vanilla extract; 473 milliliters chilled whipping cream

Black Forest Boule-de-Neige might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 579 calories, 6g of protein, and 40g of fat. This recipe serves 14. Head to the store and pick up kirsch, eggs, candied violet petals, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position rack in lowest third of oven and preheat to 350°F. Line 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.

Ingredients you will need

Preserves

Kirsch

Equipment you will use

Frying Pan

Bowl

Aluminum Foil

Oven

Add dried cherries; bring to boil. Cover; remove from heat.

Ingredients you will need

Dried Cherries

Let cool.

Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

Remove from heat.

Whisk in sugar and vanilla, then whisk in eggs 1 at a time.

Ingredients you will need

Vanilla

Sugar

Egg

Equipment you will use

Whisk

Mix in flour, then cherry mixture.

Ingredients you will need

Cherries

All Purpose Flour

Transfer batter to prepared bowl.

Equipment you will use

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). Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight.

Equipment you will use

Oven

Bowl

Aluminum Foil

Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks.

Ingredients you will need

Almond Extract

Powdered Sugar

Kirsch

Cream

Equipment you will use

Hand Mixer

Bowl

Invert cake onto platter. Peel off foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covering completely. Pipe 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.

Ingredients you will need

Whipped Cream