As promised here is the recipe for a simple dessert that is sure to ‘wow’ people.
Black Forest Cake (serves 6 people)
Chocolate Sauce:
75g Butter
25g Cocoa Powder
30g Bittersweet Chocolate
150g Granulated Sugar
80g Cream
In a saucepan, melt the butter and stir in cocoa powder. Add sugar, chocolate and cream and cook over low heat until smooth.
Crème Chantily:
150g cream
20g icing sugar
1/2 tsp vanila extract
Mix cream, sugar and vanilla and whisk until stiff.
Chocolate ‘Blackout’ Spongecake:
200g sugar
150g all purpose flour
1g salt
60g cocoa powder
4g baking soda
2g baking powder
(mix all dry ingredients together)
1/2 cup buttermilk
1 egg
80g melted butter
1/2 cup brewed coffee
(mix all wet ingredients together)
Pour the mixed wet ingredients into the mixed dry ingredients and stir gently until smooth. Pour into 8” round cake pan and bake at 350F for 30 minutes.
Other Ingredients:
1 cup of brandied cherries
1 tsp of sea salt
To Assemble:
- Using a 4 cm diameter cooking cutter, cut 6 rounds out of the baked chocolate cake. Place each in centre of the serving plates (6 total).
- Scoop a generous serving of crème chantilly on top of the cake.
- Place three brandied cherries with some juice on top of the chantilly
- To serve, pour chocolate sauce on top and sprinkle with sea salt.
- Optional (but recommended) additional topping: a scoop of vanilla ice cream!
Thanks again to Chef Julian Bond and the rest of the folks at the Pacific Institute of Culinary Arts in Vancouver!
Greg