Enchanted Black Forest Cake

Allergens

Milk, Egg (in sponge cake)

Ingredients

• 8 oz gluten
• free dark chocolate, chopped
• 1 cup heavy cream
• 2 cups fresh cherries, pitted and halved
• 1/2 cup sugar
• 2 tsp cornstarch
• 1 tbsp Kirsch liqueur (optional)
• 1 9
• inch gluten
• free sponge cake, split into two layers
• Powdered sugar, for dusting

Instructions

1. Melt the chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
2. In a saucepan, combine cherries, sugar, and cornstarch. Cook over medium heat until cherries release their juices and the mixture thickens, about 5 minutes. Stir in Kirsch liqueur, if using. Remove from heat and let cool completely.
3. In a separate bowl, whip heavy cream to soft peaks. Fold a third of the whipped cream into the cooled chocolate until well combined. Gently fold in remaining whipped cream until fully incorporated.
4. Place one layer of sponge cake on a serving plate and spread with half of the chocolate cream mixture. Top with cherries and their juices, leaving a 1 inch border around the edge. Cover with the remaining chocolate cream mixture.
5. Top with the second layer of cake and press gently to set. Dust with powdered sugar and serve immediately.

Chef’s Insight

A touch of Kirsch liqueur adds an authentic Black Forest twist.

Notes

Use high-quality dark chocolate for a deeper flavor profile.