I am very fortunate to have worked in Germany; spending time in the Black Forest region I have fond memories of this classic cake. I have put my own twist to this great combination of cherries, chocolate and vanilla, I hope you enjoy.
Chocolate Semi Freddo::
Using a mixer or by hand whisk the eggs together with the sugar until light & aerated.
Melt the chocolate in the microwave and gently fold into the egg mixture.
Whip the cream to soft peaks & mix into the chocolate cream
Pour the mixture 2cm thick into a shallow dish lined with cling film & set in the freezer.
Once frozen cut the finger bars into 6cm lengths, serve semi frozen.
Combine the cream, sugar & vanilla bean/essence, kirsch & whip to stiff peaks.
TIP: When shaping the quenelle heat a dessert spoon under hot water, place the spoon at a 45 degree angle & scoop the cream by rolling your wrist over in a single motion.
Chocolate soil: (makes 1 x 18cm cake tin):
Using a mixer or by hand whisk the egg yolks together with the sugar until light & aerated.
Mix the cocoa powder, oil & water to a paste then fold into the egg and sugar mixture
Sift together the flour, baking powder & bi-carb soda then gently fold into the batter
Using a mixer or by hand whisk the egg whites together with the sugar to stiff peaks and gently fold into the batter.
Spread batter into a cake tin lined with greased baking paper and bake at 180.c for 25 minutes.
When removing from the oven let the cake cool on a wire before breaking into a fine crumb and spooning onto a serving plate.
Puree the sour cherries with the sugar in a food processor then transfer to a saucepan & bring to the boil.
Dissolve the gelatine in cold water then whisk into the hot cherry juice.
Strain the mixture & pour into a shallow dish lined with cling film 1cm thick, set in the fridge. Once set cut into 2cm square jellies.
Recipe courtesy of Melbourne Macaron.
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