↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
13 tablespoons butter, plus more for pan
1 cup plus 2 tablespoons sugar, plus more for pan
6 1/2 ounces bittersweet chocolate
4 large eggs (3 separated, 1 whole)
3 additional large egg whites
Pinch of salt
3/4 pound fresh or frozen, pitted Bing cherries
7 tablespoons kirsch, or to taste
1 cup heavy whipping cream
Preheat oven to 300 degrees. Butter and sugar an 8-inch springform pan and set aside.
Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the 13 tablespoons butter. Place over a pan of barely simmering water and stir occasionally until completely melted. Remove from heat and set aside.
Place 3 yolks, the whole egg, the salt and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
Thoroughly wash mixer bowl and whisk. Add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
Pour chocolate mixture into egg yolk mixture, and fold together. Gently fold in egg whites until just combined.
Pour into prepared pan, and bake in preheated oven until cake has risen high and top has begun to crack, about 1 hour and 10 minutes. The center of the cake should be set but not dry.
Allow to cool completely on rack, then remove springform ring.
If using fresh cherries, carefully cut cherries in half by running tip of a paring knife around each cherry, starting at the stem. Gently twist cherry halves and carefully remove pits.
If using frozen cherries, thaw before using and cut in half.
Place cherries and remaining 2 tablespoons sugar in medium skillet over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
In medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a scoop of whipped cream.
view more member recipes
BLACK FOREST BROWNIE CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
13 tablespoons butter, plus more for pan
1 cup plus 2 tablespoons sugar, plus more for pan
6 1/2 ounces bittersweet chocolate
4 large eggs (3 separated, 1 whole)
3 additional large egg whites
Pinch of salt
3/4 pound fresh or frozen, pitted Bing cherries
7 tablespoons kirsch, or to taste
1 cup heavy whipping cream
Preheat oven to 300 degrees. Butter and sugar an 8-inch springform pan and set aside.
Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the 13 tablespoons butter. Place over a pan of barely simmering water and stir occasionally until completely melted. Remove from heat and set aside.
Place 3 yolks, the whole egg, the salt and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
Thoroughly wash mixer bowl and whisk. Add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
Pour chocolate mixture into egg yolk mixture, and fold together. Gently fold in egg whites until just combined.
Pour into prepared pan, and bake in preheated oven until cake has risen high and top has begun to crack, about 1 hour and 10 minutes. The center of the cake should be set but not dry.
Allow to cool completely on rack, then remove springform ring.
If using fresh cherries, carefully cut cherries in half by running tip of a paring knife around each cherry, starting at the stem. Gently twist cherry halves and carefully remove pits.
If using frozen cherries, thaw before using and cut in half.
Place cherries and remaining 2 tablespoons sugar in medium skillet over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
In medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a scoop of whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Black Forest Brownie Bars
by sgre52160
Bars: 4 oz unsweetened chocolate 1/2 cup butter 3/4 cup flour 1/4 tsp salt 2 large eggs l cup packed light brown sugar 2 tsp vanilla extract 1/2 cup chopped walnuts 1/2 cup mini semi-sweet
by sgre52160
Bars: 4 oz unsweetened chocolate 1/2 cup butter 3/4 cup flour 1/4 tsp salt 2 large eggs l cup packed light brown sugar 2 tsp vanilla extract 1/2 cup chopped walnuts 1/2 cup mini semi-sweet
Black Forest Brownie Torte
by sgre52160
1 pkg brownie mix 3 cups frozen whipped topping, thawed, divided 1 (21 oz) can cherry pie filling, divided 1/4 cup sliced almonds, toasted Heat oven to 350. Grease and flour two 9 inch roun
by sgre52160
1 pkg brownie mix 3 cups frozen whipped topping, thawed, divided 1 (21 oz) can cherry pie filling, divided 1/4 cup sliced almonds, toasted Heat oven to 350. Grease and flour two 9 inch roun
Black Forest Cake
by sgre52160
5 ounces bittersweet chocolate 1/2 cup (1 stick) butter, cut into tablespoons 6 tablespoons water (divided) 1/2 teaspoon vanilla extract 1/3 cup almonds 1 cup plus 2 tablespoons sugar (divided)
by sgre52160
5 ounces bittersweet chocolate 1/2 cup (1 stick) butter, cut into tablespoons 6 tablespoons water (divided) 1/2 teaspoon vanilla extract 1/3 cup almonds 1 cup plus 2 tablespoons sugar (divided)
Ice Box Black Forest Cake
by sgre52160
1 pkg, any size, vanilla instant pudding, prepared as per pkg 2 cups whipping cream 1/4 cup confectioners sugar 1 tsp pure vanilla extract 1 pkg of chocolate wafer cookies (Christie or Nabisco or
by sgre52160
1 pkg, any size, vanilla instant pudding, prepared as per pkg 2 cups whipping cream 1/4 cup confectioners sugar 1 tsp pure vanilla extract 1 pkg of chocolate wafer cookies (Christie or Nabisco or
Black Forest Cake Ii
by sgre52160
2 1/4 cups cake flour 2 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 2 1/4 cups brown sugar, firmly packed 3 eggs 1 tsp almond extract 3 squares unsweetened chocolate melted and cooled
by sgre52160
2 1/4 cups cake flour 2 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 2 1/4 cups brown sugar, firmly packed 3 eggs 1 tsp almond extract 3 squares unsweetened chocolate melted and cooled
view more member recipes
related CDKitchen recipes
Hot Fudge Brownies
Carrabba's Chocolate Dream
Brownie Cemetery Cake
Chocolate-Covered Brownie Bites
Easy Turtle Brownies
Brownie Mix Cookies
Easy Black Forest Brownies
Brownie Sundae Cake
Brownie Cobbler
Heavenly Brownie Cheese Cake