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Black Forest Cherry Cake in Glass with Vanilla Ice Cream on Raspberry Mirror

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 222 kcal

Ingredients
 

For the biscuit:

  • 100 g Milk chocolate
  • 150 g Butter
  • 3 Pc. Eggs
  • 1 pinch Salt
  • 150 g Sugar
  • 2 tbsp Cocoa powder
  • 50 g Flour

For the cherry compote:

  • 500 g Cherries
  • 50 g Sugar
  • 100 ml Dry red wine
  • 250 ml Cherry juice
  • 1 Pc. Vanilla pods (pulp only)
  • 1 Pc. Cinnamon stick
  • 1 tsp Lemon zest
  • 1 tbsp Food starch
  • 1 tbsp Kirsch

For the cream:

  • 250 g Whipped cream
  • 50 g Sugar
  • 100 g Creme fraiche Cheese

Vanilla icecream:

  • 300 ml Milk
  • 300 ml Cream
  • 7 Pc. Egg yolk
  • 100 g Sugar
  • 1 Pc. Vanilla pod
  • Ice water

Fruit level:

  • 300 g Frozen raspberries
  • 50 g Sugar

Instructions
 

Cake:

  • Preheat the oven to 180 ° C top and bottom heat.
  • Roughly chop the chocolate and melt it with the butter in a bowl over a hot water bath.
  • Separate the eggs and beat the egg whites with the salt until stiff. Beat the egg yolks with the sugar until frothy. Fold in the butter-chocolate mixture and the egg whites. Fold in the flour mixed with cocoa. Pour the dough onto a baking sheet lined with baking paper, smooth it out and bake in the preheated oven for 15-20 minutes. Remove from oven and allow to cool.
  • For the compote, wash, drain and stone the cherries. Caramelize the sugar in a saucepan. Deglaze with red wine and loosen the caramel. Add the cherry juice, vanilla, cinnamon and lemon zest and simmer to half. Mix the starch with the cherry spirit and use it to thicken the sauce. Add the cherries to the sauce and let cool.
  • Beat the cream with the sugar until stiff and fold in the créme fraîche. Roughly crumble the biscuit. Then alternate with the cherry compote and the cream on the glasses and serve.

Vanilla icecream:

  • Measure out 200 ml each of milk and cream and place in a saucepan with the sugar and pulp of the vanilla pod and the pod. Bring to the boil, stirring constantly.
  • Whisk the rest of the milk and cream well with the egg yolk. Pour the mixture into the saucepan as soon as the milk cream boils. Stir constantly and simmer until the liquid thickens. Put the pot in a bowl with ice water and let cool while stirring. Remove the vanilla pod.
  • Then put the mixture in the ice cream maker and adjust according to the instructions.

Fruit level:

  • Slightly thaw frozen raspberries and puree with sugar using a blender. Pour the fruit sauce onto the plate and place a scoop of ice cream on top.

Nutrition

Serving: 100gCalories: 222kcalCarbohydrates: 22.9gProtein: 2.1gFat: 13g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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