Cupcake “Black Forest” Recipe
It is so delicious that you should definitely cook and try it. A moist, rich chocolate cake, lots of bright, juicy cherries with a slight sourness, a layer of sweet, creamy ganache on white chocolate and all this is covered with chocolate icing!!! To say that it is delicious is not to say anything!!! We really liked this cupcake! I hope you will like it too!
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
For the cupcake:
For the syrup:
For the ganache:
For cherry compote:
For glaze:
Instructions
  1. Ingredients you will need: Eggs. Frozen cherries, without seeds. Butter with a fat content of 82%. Wheat and almond flour. Baking powder, salt. Cream with a fat content of 30%. Cocoa. Chocolate, I have 50% cocoa content. Sugar.
  2. Softened butter whisk with salt until white.
  3. Then I add sugar and cocoa. Again whisk just 1.5-2 minutes.
  4. Warm cream is combined with eggs, stir and add to the butter-sugar mixture. Whisk again.
  5. Then all the flour…
  6. The melted, but cooled chocolate…
  7. And at the very end, a frozen cherry. Do not mix for a long time so that the cherry does not start to melt.
  8. Bake in a cupcake form, the sides and bottom are covered with parchment. Shape size 9*18, height 7, at a temperature of 170 degrees, 40-45 minutes.
  9. I pour out the dough, level it out. In the center, I make a small depression so that there is no high cap.
  10. I check readiness with a wooden stick! Let it cool slightly.
  11. I take it out of the form. Leave on the grill until completely cool.
  12. Then the syrup for impregnation. Sugar, water. Alcohol is optional.
  13. In a saucepan, combine everything, bring to a boil. Let it cool!
  14. Then cherry compote. Frozen cherries, without seeds. Corn starch. The water and sugar. Gelatin and water for soaking.
  15. Fill the gelatin with water and leave it to swell.
  16. In a saucepan, combine the cherries, water, sugar, starch and bring to a boil over medium heat, stirring occasionally.
  17. Then cool slightly and add the swollen (melted) gelatin. Stir.
  18. Then ganache on white chocolate. It will require: White chocolate. Cream with a fat content of 30%. Butter with a fat content of 82%.
  19. Melt the chocolate, add warm cream, and punch with an immersion blender.
  20. Add the cooled butter and punch again with a blender.
  21. This is the kind of ganache you should get.
  22. Harvested in the same form in which they baked the cake. Well covered with food wrap.
  23. Cut the cake lengthwise into 2 cakes. Well saturated with the syrup. 1/3 leave.
  24. On the bottom of the form, I pour the ganache…
  25. Then the first cake, slightly press down…
  26. Then all the cherry compote…
  27. Then the second cake is well-impregnated with the remains of the syrup.
  28. Wrap it in plastic wrap and put it in the refrigerator for 5-6 hours or in the freezer for 3-4.
  29. When the time is up, I’ll make the chocolate frosting. It will require: Dark chocolate, I have a cocoa content of 50%. Vegetable oil without smell.
  30. Combine the chocolate and butter and melt in a microwave or steam bath. Mix well. You should get a glossy, beautiful glaze.
  31. I water the cupcake from all sides.
  32. Do not worry that there is so much chocolate for the glaze, most of it will remain and it can be used in the future.
  33. I give the glaze a grip and you can try.
  34. Well, who would refuse a piece of such delicious food!? Moist, rich chocolate cupcake, lots of bright, juicy, slightly sour cherries, sweet, creamy ganache and chocolate icing!!! Sounds even very appetizing!!!
  35. Everyone has a great mood!!!
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