Dessert in cups (TRIFL) "Black Forest"
with cherries and chocolate
Recipe (8 cups, 200 ml each)
Chocolate sponge cake:
3 eggs
a pinch of salt
120 g sugar
90 g flour
20 g cocoa
1 tsp baking powder
60 g milk
40 g vegetable oil
Cream:
500 ml cream
70-100 g condensed milk
Cherries in syrup:
300 g pitted cherries
2 tbsp sugar
50 ml kirsch
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Good afternoon friends! Today we will prepare a very tasty dessert Black Forest, which consists of chocolate sponge cake, cherries in syrup and delicate airy cream. This recipe makes approximately 8 200 ml cups.
According to tradition, we start by preparing a biscuit. For it we need: 90 grams of flour, 20 grams of cocoa (be sure to use high-quality cocoa, ideally alkalized), 1 teaspoon of baking powder, 3 eggs, 120 grams of sugar, 60 ml of milk and 40 grams of odorless vegetable oil.
First of all, we need to beat the eggs very well with a pinch of salt and sugar. Let me remind you: in order for your sponge cake to turn out tall, fluffy, very tender, you always need to beat the eggs very well until dense, light and very fluffy. The mass should be very dense, airy and the mark from the whisk should not spread on the surface for a long time. Next, sift all the dry products into the beaten eggs in one step: flour, cocoa and baking powder, add milk at room temperature and mix for a short time at the minimum speed of the mixer, literally until all the products are combined, until smooth.
This is one of my favorite chocolate sponge cake recipes, it always turns out very tall, tender, spongy, perfect for assembling cakes. This is what I use for the Black Forest cake. Next, add vegetable oil and mix again until smooth.
Place the finished dough into a ring or mold with a diameter of 18-20 cm and bake in an oven preheated to 180 degrees, top/bottom mode without convection for about 40 minutes. Readiness, as always, is checked with a wooden stick inserted into the middle; it should come out dry and clean. Let the biscuit cool completely on a wire rack, then wrap it in film and let it rest in the refrigerator for several hours.
In the meantime, let's start preparing the cherries. Cherries can be used either fresh or frozen. I have 300 grams of frozen cherries. Add sugar to taste, I use 2 tablespoons and 50 ml of kirsch. If you don’t have kirsch, you can use any other alcohol - cherry liqueur, rum, cognac are perfect. Next, over medium heat, bring the cherries to a boil and simmer for 2 minutes. We need the cherry juice to be released and a beautiful syrup to be obtained, but at the same time, so that the cherries do not overcook and maintain their integrity. Don't worry about using alcohol - it completely evaporates during cooking, but if you don't want to use alcohol in the recipe, just don't add it.
Cut the biscuit into several pieces. If you bake in an 18 cm ring, you can divide it into 3 layers. If the ring is 20 cm, you can divide it into 2 cakes and then cut each cake into small square cubes. You can break the biscuit absolutely arbitrarily with your hands.
Traditionally, Black Forest cake is made with whipped cream. For dessert I will also use whipped cream, but with condensed milk. For 500 ml of heavy cream, add 70 to 100 grams of condensed milk to taste. As always, start whipping the cream at low mixer speed, gradually increasing the speed. Let me remind you that the cream must be very cold. Once the cream has been whipped to soft peaks, add condensed milk and continue beating until thick. Condensed milk, like cream, is also used cold. The cream is ready and we can assemble our Black Forest dessert.
To serve, I will use plastic cups for trifles, their volume is 200 ml. I put whipped cream on the bottom, then pieces of sponge cake, soak the sponge cake with cherry syrup and lay out the cherries. The syrup and cherries should be completely cooled. Next we repeat the layers. Instead of such trifle glasses, you can also use any other glassware, for example, beautiful glass glasses. Dessert in them will also look very elegant. Or any other molds that you have. Pour a small amount of cherry syrup on top of the dessert, you can sprinkle it with biscuit crumbs, decorate with fresh berries or leaves of fresh herbs. Place the finished dessert in the refrigerator for a couple of hours. There it will soak and become very tender.
As you can see, this dessert is very easy to prepare, but it will certainly delight you and your guests. Be sure to try it!
The most successful combination that combines the classic Black Forest dessert is spicy cherries and chocolate flavored with butter cream. They make it with logs, replace cherries with raspberries or even blackberries, and juggle with wine toppings and spices. Everyone is trying to bring something new, to play up an already recognizable taste and present it in a new form. This is how my dessert took shape - in glass cups. Small portion, convenient shape and great taste. Perfect in everything.
Ingredients for 6 servings:
Chocolate coffee sponge cake:
115 g softened butter
50 g powdered sugar
6 g baking powder
25 g cocoa
1 tbsp. l. instant coffee
92 g yolks
100 g flour
50 g sugar (for proteins)
110 g proteins
a pinch of salt
Spiced Cherry:
170 g pitted cherries
125 ml red wine
2 black peppercorns, crushed
zest of 1 lemon
zest of 1 orange
2 tbsp. l. freshly squeezed orange juice
1 cinnamon stick
Vanilla mousse:
130 ml milk
1 vanilla pod
3 large egg yolks
33 g sugar
30 g cornstarch, sifted
15g unsalted butter, cubed, room temperature
100 g whipped cream
5 g gelatin
Preparation:
Spiced Cherry:
Pour the wine and orange juice into a small saucepan. Add crushed black pepper, citrus zest, cinnamon stick and bring everything to a boil.
After boiling for a few minutes, add the cherries and simmer for another 3-4 minutes.
Remove from heat, cover and let steep overnight.
Chocolate coffee sponge cake:
Preheat the oven to 160C.
Beat the egg whites until light foam. Gradually add sugar and continue beating until soft peaks form.
Cream softened butter and powdered sugar until fluffy and creamy.
Lightly beat the yolks with a fork until they lose their structure and become liquid. Pour them into the whipping butter in a thin stream. Keep in mind that if you add the yolks all at once, the butter may separate.
Sift together flour, cocoa, baking powder. Add instant coffee.
In several stages, alternately, add the whites to the buttery cream, gently mix from bottom to top. Then add flour and mix again until combined.
Line a baking sheet with parchment paper and place the chocolate-coffee sponge cake on it. Level with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
Remove the biscuit and let it cool completely. Then break it into small pieces.
Vanilla mousse:
Soak the gelatin in cold water and let it swell.
Cut the vanilla pod in half lengthwise and remove the seeds.
Place the pod and seeds in a saucepan and cover with milk. Bring everything to a boil over medium heat. Then turn off the heat, cover the saucepan with a lid and let it brew for 1 hour.
Remove the pod and heat the milk again.
Whisk the yolks, sugar and cornstarch.
Pour in hot milk in a thin stream, continuously whisking the yolk mixture. When the mass becomes homogeneous, pour everything back into the saucepan.
Place over low heat and bring to a boil, stirring constantly with a whisk. Continue to simmer, stirring until thickened.
Add gelatin, stir until dissolved. Then butter.
Cool the cream in a cold water bath to room temperature.
Whip the cream to soft peaks, carefully fold into the cream, being careful not to let the mixture settle.
Assembly:
Place a little mousse on the bottom of the cups. Then fill the cherry, the broken biscuit, a little cherry again and fill the remaining space up to the very edges of the cup with mousse.
Refrigerate for at least 4 hours. Better for the night.
Before serving, sprinkle with cocoa mixed with cinnamon.
Enjoy your tea!
Biscuit
1 Oven - 180 degrees. Prepare a 23 cm mold. Mix all dry ingredients in a large container. Add oil, vinegar and water. Stir until smooth. Pour mixture into prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.
Cream
1 Pour milk into a medium saucepan. If using a vanilla bean, separate and scrape out the seeds into a saucepan. Heat the milk to a boil and turn it off.
2 Whisk the egg, yolks, sugar, salt and starch in a large bowl. Whisk until mixture turns a lighter shade of yellow, about one minute. Slowly pour in the milk, stirring constantly to prevent the egg from curdling. Pour the mixture back into the container. Cook over low heat, stirring constantly, until mixture thickens, about 5 minutes. Stir in butter and vanilla. Strain through a sieve to ensure there are no lumps. Transfer to a bowl and cover with plastic wrap and refrigerate overnight.
Cherry Filling
1 Combine cherries, water, lemon juice, sugar and cornstarch in a suitable container. Bring to a boil over medium heat, then reduce the flame to very low and continue for 10 minutes, stirring frequently. Turn off and add extracts and liqueur. Refrigerate before use.
Assembly
1 Break the biscuit into pieces. Layer the biscuit pieces into the prepared glasses, add the cream on top, and then the cherry filling. Repeat the procedure in this order until the glasses are full. Leave to soak overnight.
Just before serving, decorate with whipped cream and chocolate chips
- While the sponge and shortbread cakes are baking, you can start preparing the syrup to soak the cake. It will require:
- sour cherry juice – 150 ml;
- starch - 2 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- cloves – 1 pc. cinnamon – ½ tbsp/spoon.
To prepare the syrup, juice, sugar and starch are mixed and heated over low heat. At the first sign of boiling, add cloves and cinnamon to the syrup.
- For the filling you will need fresh or canned cherries (ideally, “drunk” cherries from the tincture) - 200 g. and 300 gr. cherry jam.
- To decorate the cake you need whipped cream, grated dark chocolate and whole cherries.
Assembling the cake
Collect “Black Forest” in the classic sequence:
- 1st layer – shortbread, covered with jam;
- The 2nd and subsequent layers are sponge cakes, pre-soaked in syrup with the addition of Wildkirschwasser or, according to the classic recipe, only cherry schnapps. Each layer is covered with cream with cherries embedded in it.
- The top of the cake is decorated with grated chocolate and covered with roses made from cream and cherries.
A delicious and elegant cake is ready!
You can prepare the classic “Black Forest” yourself, but it is much more interesting to come to Germany, visit the Black Forest and taste real
Schwarzwalder Kirschtorte, made according to a traditional recipe.
To make the trip a success, take advantage of the offer from the school website. Here everyone will master the German language and gain extensive knowledge about the culture and history of Germany. Call the school's contact number and get additional information about the next enrollment for language courses!!
German cuisine has been formed over centuries, and was formed not only from national traditions, but also...
Calories: Not specified
Cooking time: Not indicated
The dessert is prepared based on the popular Black Forest cake, but from more affordable products and much faster and easier. Instead of cream, you will need creamy cottage cheese (or mascarpone cheese, Philadelphia cheese, even children's curd cheese will do), and the sponge cake has been replaced. You can decorate the top with a cocktail cherry and grated chocolate, make a rose out of whipped cream - and you’ll get almost a cake. Or just lay out a layer of cherries - it will also be tasty and beautiful. The dessert should be served chilled, so it is better to prepare it several hours before the celebration and keep it in the refrigerator for some time.
If you don’t have time to prepare chocolate cookies, buy them at the store, just choose ones that are not very crumbly.
Ingredients for chocolate chip cookies:
- flour – 1 glass;
- cocoa powder – 1.5 tablespoons;
- egg – 1 pc;
- sugar – half a glass (less possible);
- baking powder – 0.5 tsp;
- soft butter – 2 tbsp. l;
- ground cinnamon – 1 tsp.
For dessert:
- ready-made chocolate cookies;
- creamy cottage cheese – 300 g;
- sugar – 5-6 tbsp. l;
- fresh or frozen cherries – 100 g;
- starch – 1 tsp;
- yogurt – 0.5 cups.
How to cook with photos step by step
Sift the flour into a bowl, add baking powder, cocoa powder and ground cinnamon. Additionally, you can add nutmeg or cardamom to the flour mixture. Mix all.
Place soft butter and sugar in a container suitable for whipping.
Beat with a mixer until creamy. Add one egg. Beat thoroughly again until the sugar crystals dissolve.
Spread the cream into the flour mixture. Stir first with a spoon, then put it on the table, where you sift a couple more tablespoons of flour.
Knead into a soft, smooth dough and form into a ball. Cover and refrigerate for half an hour.
Roll out the dough to a thickness of 0.5-0.7 mm. Use molds to cut out shapes or cut the dough into squares (strips) with a knife. Transfer to a greased baking sheet. Bake for 10-12 minutes, oven temperature 180 degrees.
Cool the finished cookies and break them into small pieces.
Mix pasty cottage cheese, curd cheese or mascarpone with 2-3 tbsp. spoons of sugar and pour in yogurt.
Using a blender, turn everything into a homogeneous cream, quite thick in consistency. Place the cream for the Black Forest holiday dessert in the refrigerator.
Mix thawed pitted cherries (or fresh berries, cherries in their own juice) with sugar (add to taste) and put on low heat. Cook for 5 minutes from the moment of boiling.
By the way, if you like cherries, you can cook according to our photo recipe.
Pour starch into 1 tbsp. spoon of cold water, grind into a homogeneous paste. Add 1 more tbsp. spoon of water.
Remove cherries from heat. Cool slightly. Pour in starch, stir, return to heat. With constant stirring, bring the cherries until thickened. You need to mix carefully so that the berries remain whole. Cool to room temperature.
Place a layer of white cream on the bottom of bowls or tall glasses or wine glasses. Make the next layer of cherries.
Then another layer of curd cream. Place pieces of chocolate cookies on top of the cream.
Cover the cookies with curd cream. Top the festive Black Forest dessert with cherries or sprinkle with grated chocolate and refrigerate until serving. It is recommended to serve the dessert slightly chilled. 
And if you want to captivate your guests with originality, serve them at the festive table, which are difficult to distinguish from real fresh flowers.
