Black Forest Cup at Baileys: the perfect dessert for Christmas and New Year. A simple spoon dessert to prepare, greedy and scenographic. The perfect end of meal for the holidays. With this recipe I wish you happy holidays of the heart. This year I have not been present in this period as I would have liked for family problems, but I am sure you will understand and forgive me. I am always grateful to all of you who follow me with affection and patience.
If you still haven't found the square for Christmas menus, I refer you to my article with 12 compilations of IDEAS AND RECIPES FOR CHRISTMAS MENUS and the special on CHRISTMAS SWEETS WITH CITRUS FRUITS.
The Black Forest Cup at Baileys is a Single-portion variation of the Black Forest, the famous Schwarzwälder Kirschtorte, the German layered cake made from dark chocolate, cherries and whipped cream. The base is a chocolate Devil cake, really soft: to make it you just need a hand whisk or a spoon. The cream is made with mascarpone, cream and Baileys Chocolate Luxe. Cherries in syrup (we use syrup as a syrup) and dark chocolate complete the dessert. A sumptuous way to celebrate Christmas or end the year, I assure you. Happy holidays to all.
FOR THE CHOCOLATE BASE:
100 grams of flour 00
40 grams of cocoa powder
90 grams caster sugar
a sachet of baking powder
3 tablespoon Baileys Chocolate Luxe
a pinch of salt
40 grams of melted and warm butter
120 ml whole milk
FOR THE BAILEYS CREAM:
250 grams mascarpone
250 milliliters of whipped cream
100 grams of powdered sugar
Baileys Chocolate Luxe, to taste
cherries in syrup, to taste
candied cherries, to taste
chocolate flakes, tails, Drops, to taste
The Black Forest Cup at Baileys is really easy to prepare. First preheat the oven to 180 degrees static.
For the chocolate base, put the egg in a bowl, salt and sugar, mix quickly with a hand whisk and, when they are amalgamated, slowly add the sifted flour and cocoa, alternating them with milk. How much you have obtained a smooth and homogeneous dough, add the melted and warm butter, mix carefully, then add the sifted yeast and, Finally, the Baileys Chocolate Luxe. Stir until absorbed and pour the dough onto a baking sheet lined with parchment paper, leveling it to a thickness of about half a centimeter. Cook for 12-15 minutes, remove from the oven and let cool. Then obtain discs of the diameter of the glass, bowl or cup you have chosen.
For the Baileys cream, work mascarpone at room temperature with icing sugar. Combine the whipped cream (not until stiff, must be soft). Divide the mixture into two parts. Add the Baileys Chocolate Luxe to one of the two parts, embedding it slowly.
Assembling the cake: put a little cream on the bottom of the glass, add a few pieces of cherry in syrup. Cover with a chocolate base disc, wet it with cherry preservation syrup. Make a layer of Baileys cream, add cherries, cover with chocolate base and wet with syrup. Cover the cake with mascarpone cream and cream, decorate with a sac-a-poche and complete garnishing with a candied cherry and dark chocolate. Refrigerate until ready to serve. Bon appétit!