Ingredients for Black Forest Boule De Neige
- Vegetable Oil Cooking Spray
- Cherry Preserves
- 1 tablespoon Kirsch (cherry brandy)
- Dried Tart Cherries
- Bittersweet Chocolate
- Unsalted Butter
- ¾ cup granulated sugar
- Vanilla Extract
- 3 large eggs
- All Purpose Flour
- Whipping Cream
- ¼ cup powdered sugar
- ½ teaspoon almond extract
- Candied violets, for decoration
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How to Make Black Forest Boule De Neige
- Preheat oven to 350°F (175°C). Position rack in the lower third of the oven.
- Line a 10-cup metal bowl with foil, extending the foil at least 3 inches over the sides. Spray the foil with nonstick cooking spray.
- In a medium skillet, combine 1 cup of cherry preserves and 1 tablespoon of Kirsch. Cook over medium heat until the preserves melt, stirring frequently.
- Stir in ½ cup dried cherries. Bring to a boil, cover, remove from heat, and let cool completely.
- In a heavy-bottomed saucepan, melt 6 ounces of bittersweet chocolate and 6 tablespoons (3 ounces) of unsalted butter over medium-low heat, stirring until smooth. Remove from heat.
- Whisk in ¾ cup granulated sugar and 1 teaspoon vanilla extract. Whisk in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in 1 ½ cups all-purpose flour, then carefully fold in the cooled cherry mixture.
- Transfer the batter to the prepared bowl.
- Bake for 30 minutes. Then, fold the foil overhang over the edges of the cake to prevent over-browning.
- Continue baking for another 55-60 minutes, or until a wooden skewer inserted into the center comes out with some moist crumbs attached. The top should be cracked and slightly dry.
- Let the cake cool completely in the bowl on a wire rack. Firmly press the edges of the cake to level it with the center.
- Cover and refrigerate overnight.
- For the whipped cream: In a large bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tablespoon Kirsch, and ½ teaspoon almond extract using an electric mixer until stiff peaks form.
- Invert the cake onto a serving platter. Carefully peel off the foil.
- Transfer the whipped cream to a large pastry bag fitted with a medium star tip.
- Pipe whipped cream stars all over the cake, completely covering it.
- Pipe additional stars on top to create a dome shape.
- Decorate with candied violets. (Candied violets are available at specialty food stores or online.)
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
101g
Fat
84g
Carbs
10g
