How to make
Oven - 330°F (165°C); Square mold, 8x8″ (20/20 cm), greased and covered with baking paper.
Place the butter and chocolate in a bowl in a water bath. Melt it and remove it from heat. Add the sugar and vanilla. Beat with a wire whisk very well. Add the eggs one at a time and continue beating, until a thick and glossy mixture is obtained.
The mixture/chocolate batter should be not only smooth, but also heavy and should stik to the wire whisk and fall like a ribbon. Pour it into the prepared mold and bake at 330°F (165°C) for 25 minutes. Remove it from the oven, turn it over onto a wire rack, remove the paper and leave it to cool completely.
Cherries/morello cherries
The fruit are strained. The liquid is placed in a saucepan with the sugar and left on a moderate heat to reduce for about 10-15 minutes. The syrup should go from 8 fl oz (240 ml) to 5.8 fl oz (170 ml). Remove it from heat and add Kirsch. Pour it over the fruit and set it aside, until it has completely cooled. They can also be left for a few hours to soak completely.
Chantilly Cream:
In the bowl of a mixer beat the cream and sugar, until a nice and thick mixture is obtained. Add the vanilla.
Assembling the cake in a bowl:
The baked chocolate batter is cut into small rectangles, which are placed on the sides of the bowl, only as one row. Then, each rectangle is poured with a tablespoon of syrup, the fruit is placed randomly around the chocolate pieces and poured with a large spoonful of cream. It is distributed.
Now it's time for the chocolate pieces, drizzle with syrup and randomly arrange the fruit. Pour plenty of cream on top. Smooth it out. It is left in the refrigerator for several hours, in order for the flavors of fruit, cream and chocolate to mix well. Before serving, the chocolate cake is decorated with fresh fruit and grated dark chocolate. Serve with a large tablespoon.
The Black Forest Trifle Cake is ready.
Note: This is the famous Black Forest Cake for which I have posted a recipe and attached photos. This version is easier and faster to prepare and is in no way inferior to the famous cake. Very juicy, aromatic, chocolatey and fresh. This version can easily be prepared in glasses, but I preferred to serve it in a bowl. I served it with a large serving spoon.
Kirsch cherry brandy is iconic for this cake, but hard to find. It can be replaced with strong aromatic alcohol.
I have used frozen fruit, a mixture of morello cherries and cherries and it can be made with only morello cherries or only cherries, but the original is with cherries, but they must be with sauce. Compote can also be used, but the sugar is reduced.
