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Deconstructed Black Forest Cake

Deconstructed Black Forest Cake
Deconstructed Black Forest Cake might be just the dessert you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 798 calories, 7g of protein, and 53g of fat each. It will be a hit at your valentin day event. A mixture of wine, whipping cream, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
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.
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ButterButter
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2
Add sugar and eggs; beat until light and fluffy, about 3 minutes.
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SugarSugar
EggEgg
3
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).
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Sour CreamSour Cream
CoffeeCoffee
All Purpose FlourAll Purpose Flour
4
Pour batter into prepared pan.
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5
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.)
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1
Preheat oven to 325°F.
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2
Place chocolate in bowl. Bring cream and salt just to boil in medium saucepan.
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ChocolateChocolate
CreamCream
SaltSalt
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3
Pour over chocolate; whisk until melted.
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ChocolateChocolate
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4
Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture.
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SugarSugar
Egg YolkEgg Yolk
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5
Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes (do not boil).
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6
Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each).
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ChocolateChocolate
CustardCustard
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RamekinRamekin
7
Place ramekins in large roasting pan.
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RamekinRamekin
8
Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly with foil.
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WaterWater
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Aluminum FoilAluminum Foil
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9
Bake until custards are almost set, about 37 minutes.
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10
Remove ramekins from pan; cool 15 minutes. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead.)
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Frying PanFrying Pan
1
Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes.
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CherriesCherries
SugarSugar
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2
Add wine; simmer until slightly reduced, about 4 minutes.
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WineWine
3
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.
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4
Pour over cherries; cool.
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5
Using 3-inch-diameter cookie cutter and dipping edges of cutter into cocoa powder, cut 10 rounds from cold cake.
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CookiesCookies
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6
Let cakes come to room temperature. Using electric mixer, whip cream and 1 teaspoon sugar in bowl until peaks form.
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CreamCream
SugarSugar
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Hand MixerHand Mixer
BowlBowl
7
Pour kirsch into 10 small glasses.
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KirschKirsch
8
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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Whipped CreamWhipped Cream
ChocolateChocolate
CherriesCherries
KirschKirsch
FudgeFudge
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PotPot
DifficultyExpert
Ready In45 m.
Servings10
Health Score2
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