I called this recipe Black Forest 2.0, because I reimagined the classic Black Forest Gâteau with a more indulgent and contemporary twist. Instead of the traditional sponge, I used a rich brownie base to deepen the chocolate flavor. I also replaced the classic cherries with mixed berries. Together with Chantilly cream and mint leaves, the dessert is a well-balanced combination of all the rich, contrast flavors.
Originally, Black Forest Cake, or Schwarzwälder Kirschtorte, is a classic German dessert with the combination of light chocolate sponge, layers of whipped cream, and juicy cherries soaked in Kirschwasser. Topped with chocolate shavings and maraschino cherries, it offers a balanced interplay of rich chocolate, tart fruit, and creamy sweetness, making it an iconic centerpiece in the world of layered cakes.
Another reason why this is Black Forest 2.0 is the way it is plated. I always enjoy creating dishes—even with classic, well-known recipes—in a different assembly, such as with the classic Turkish baked pumpkin dessert. If you check that recipe, you will see that I took the staple elements and transformed them into more refined components, enhancing the presentation and elevating the flavor without compromising it. The result is both delicious and visually sophisticated.
If you like chocolate and berry combinations, you should also have a look at the Chocolate and Raspberry Tart.
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Black Forest 2.0
Course: DessertCuisine: GermanyDifficulty: Medium6
servings15
minutes30
minutesIngredients
- Brownie
70 g 70% dark chocolate
130 g 35% milk chocolate
115 g butter
165 g brown sugar
3 medium eggs
1.5 g salt
60 g all-purpose flour
20 g cocoa powder (or 10 g dark cocoa powder)
- Berry Compote
100 g mixed berries
25 g sugar
- Whipped Cream
200 ml 35% cream
15 g icing sugar
Directions
- Make the brownie:
- Grease a 18×18 cm dark metal baking pan with melted butter. Line with parchment paper, leaving an overhang on all sides.
- Preheat the oven to 180°C (or 170°C with fan).
- Melt the chocolates and butter (in microwave or on bain-marie) and mix until smooth.
- Place brown sugar in a separate bowl.
- Add the eggs to the sugar bowl one at a time, mixing well after each addition.
- Add the melted chocolate and butter mixture. Mix until fully incorporated.
- Sift in the flour and cocoa powder and add salt.
- Gently fold using a spatula until just combined.
- Pour the batter into the prepared pan. Tap gently to level the surface.
- Bake for 25 minutes, or until the center is set but still fudgy.
- Cool in the pan for at least 15 minutes, then portion it using a round cutter.
- Make the berry compote:
- In a saucepan, combine mixed berries and sugar.
- Gently simmer over low heat until the berries are soft and have released their juices.
- Strain the berry compote, reserving the liquid to use as a sauce.
- Blend the remaining berries until smooth, then transfer the purée to a piping bag.
- Make the whipped cream:
- Whisk the cream with sugar to soft peaks.
- Put in a piping bag with the desired nozzle.
- Refrigerate until plating.
- Assemble:
- Place the brownie on the plate.
- Cover the top of the brownie with berry purée.
- Pipe whipped cream on top of the berry purée.
- Garnish with fresh berries and small mint leaves.
- Finish with the berry sauce and tempered chocolate decorations.
Recipe Video
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