Chocolate deserts are always a crowd pleaser! Try this modern take on the great retro Black Forest gâteau – it combines all the classic ingredients in a cute homemade chocolate cup.
Black forest gâteau bowls
Serves – 8
Preparation time – 45 minutes
Resting time – 30 minutes
Cooking time – 30 to 35 minutes
For the cake
90g plain flour, or 3/4 cup
2 tbsp cocoa powder
1 tsp baking powder
125g caster/granulated sugar, or 1/2 cup plus 2 tbsp
50g unsalted butter melted, or 1/4 cup
For the chocolate bowls
400g (14oz) dark chocolate (70%) broken into pieces
2 tbsp vegetable or sunflower oil
For the cherries
400g (14 oz) cherries
6 tbsp water
100g caster/granulated sugar, or 1/2 cup
300ml whipping/heavy cream, or 1 1/4 cups
1 tbsp icing/confectioners’ sugar
To make the cake: Preheat the oven to 160°C (fan)/325°F. Butter and flour a 20cm/12-in round cake tin/pan.
Sift together the flour, cocoa powder, and baking powder in a bowl. In a separate large bowl or the bowl of a stand mixer, whisk the granulated sugar and eggs for 7 to 8 minutes, or until page and fluffy. Add the melted butter and fold into the eggs, followed by the sifted flour mixture. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a skewer comes out clean. Remove from the pan after 5 minutes and set on a wire rack to cool.
To make the chocolate bowls: Inflate eight small balloons to a roughly /10cm4-in diameter, then tie them Put the chocolate into a small heatproof bowl with the oil and place over a small pan of just-simmering water (don’t let the bowl touch the water). Let melt, stirring occasionally, then set aside for 10 to 15 minutes. As it stands it will thicken; you want it to be the consistency of heavy cream. Cover a plate with some lightly oiled cling film/plastic wrap, then dip a balloon into the chocolate and place on the plate. Repeat with the remaining seven balloons, Put them into the refrigerator to set.
To make the cherries: Pit the cherries (setting aside 8 whole ones with stems for garnish). Pour the water and granulated sugar into a medium saucepan over medium heat and bring to a simmer. Add the pitted cherries and cook gently for 10 minutes, then remove from the heat and let cool to room temperature. Place the cherries in the refrigerator to chill.
Once the first layer of chocolate on the balloons has set, repeat with a second layer. (You will probably need to remelt the chocolate.) Return to the refrigerator. Once set, the balloons can be removed. Simply snip across the top of them and let the air out, then gently pull away the balloons to reveal the bowls.
Whisk the cream with the confectioners’ sugar until soft peaks form. Place in a piping bag. Cut the cake into small chunks and divide among the chocolate bowls. Top with the cherries, drizzling over some of the syrup. Pipe a swirl of cream on top of each bowl and garnish with one of the reserved whole cherries. Sprinkle with chocolate shavings before serving.
This recipe is from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.