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Blackforest 01

Blackforest 01 is built on Chocolate Wafer Cookies, Well Chilled Butter Cut Into Inch, Whipping Cream, Semisweet Chocolate Coarsely Chopped, and Cream Cheese Room Temperature. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 1/2 oz
• 6 tbsp
• 1 1/2 cup
• 12 oz
• 16 oz
• 3/4 cup
• 1 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Add enough Morello cherry syrup to cherry liquid to measure 1 cup.

2. 2

   Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling).

3. 3

   Halve cherries and add to skillet.

4. 4

   Boil until syrup is thickened and mixture resembles preserves, about 6 minutes.

5. 5

   Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly.

6. 6

   Cool 10 minutes.

7. 7

   Beat cream cheese with 3/4 cup sugar until smooth.

8. 8

   Beat in eggs 1 at a time until just combined.

9. 9

   Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla.

10. 10

    Pour into crust.

11. 11

    Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack).

12. 12

    Cool completely on rack.

13. 13

    Top pan with paper towels and cover tightly with foil.

14. 14

    Refrigerate 1 to 2 days.

15. 15

    Remove foil, paper towels and pan sides from cake.

16. 16

    Spread cherry topping over cake.

17. 17

    Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks.

18. 18

    Spoon into center of cake.

19. 19

    Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.