Black Forest Chocolate Delice is a decadent dessert inspired by the classic Black Forest cake. This indulgent treat combines layers of rich chocolate mousse, chocolate ganache, and cherry compote. To take it to the next level, we’ll also prepare a side of poached cherries and a hazelnut praline for added texture and flavor. In this recipe, I’ll guide you through each step to create this exquisite dessert for four people.
Serves 4
Ingredients:
For the Chocolate Delice:
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 150g (5.3 oz) milk chocolate, chopped
- 400ml (1.7 cups) heavy cream
- 100g (3.5 oz) granulated sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 150g (5.3 oz) unsalted butter
- 12 chocolate wafers (for base)
For the Cherry Compote:
- 250g (8.8 oz) fresh or frozen cherries, pitted
- 50g (1.8 oz) granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon kirsch (cherry brandy) – optional
For the Hazelnut Praline:
- 100g (3.5 oz) hazelnuts, toasted and skin removed
- 150g (5.3 oz) granulated sugar
Preparation:
1. Prepare the Chocolate Delice:
- Start by lining a 9×9 inch (23×23 cm) square baking dish with plastic wrap, leaving some overhang on all sides. This will make it easier to lift the delice out later.
- Place the dark and milk chocolates in a heatproof bowl.
- In a saucepan, heat the heavy cream and sugar over medium heat, stirring until it’s hot but not boiling.
- Pour the hot cream over the chopped chocolate and let it sit for a minute to melt the chocolate. Stir until the mixture is smooth and glossy.
- In a separate bowl, beat the eggs and vanilla extract together.
- Gradually whisk the egg mixture into the chocolate mixture.
- Add the unsalted butter and stir until it’s fully incorporated.
- Pour half of the chocolate mixture into the prepared baking dish and smooth it out.
- Place a layer of chocolate wafers on top of the chocolate mixture. You can use more or fewer wafers depending on your preference.
- Pour the remaining chocolate mixture over the wafers and smooth the top.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight until the delice is set.
2. Make the Cherry Compote:
- In a saucepan, combine the pitted cherries, granulated sugar, lemon juice, water, and kirsch (if using).
- Cook over medium heat, stirring occasionally, until the cherries soften and the mixture thickens, which should take about 15-20 minutes.
- Remove from heat and let it cool to room temperature.
3. Prepare the Hazelnut Praline:
- Place a sheet of parchment paper on a baking tray.
- In a dry skillet, toast the hazelnuts over medium heat until they’re lightly browned. Be sure to stir them frequently to avoid burning.
- In a separate saucepan, melt the granulated sugar over medium heat. Once it starts to caramelize and turn a deep amber color, remove it from heat immediately.
- Pour the caramelized sugar over the toasted hazelnuts on the parchment paper.
- Let it cool and harden, then break it into small pieces or pulse it in a food processor until you have a coarse praline texture.
4. Assemble and Serve:
- Lift the set chocolate delice from the baking dish using the overhanging plastic wrap.
- Cut the delice into squares or rectangles, depending on your preference.
- Place a piece of the chocolate delice on each serving plate.
- Spoon some of the cherry compote over the delice.
- Sprinkle the hazelnut praline on top for added crunch and flavor.
- Serve immediately, and enjoy the luscious combination of chocolate, cherries, and hazelnuts in this Black Forest Chocolate Delice.
This Black Forest Chocolate Delice is a show-stopping dessert that combines the timeless flavors of the classic Black Forest cake with a modern twist. The layers of chocolate and the sweet-tart cherries create a harmonious blend of tastes and textures. The hazelnut praline adds a delightful crunch, making it a memorable dessert for any occasion. Share it with your loved ones and savor the decadence of this delightful treat.
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