Black Forest in a Glass

This dessert consists of layers of cocoa sponge cake (or crumbled chocolate cookies), mascarpone cream, and cherries in syrup. Instead of smaller glasses, you can also prepare it in a large glass or bowl to make it look truly magnificent at first glance.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 80 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 50 g Cocoa, powdered, unsweetened

  • 50 g Koruzni škrob

  • 50 g Oil, vegetable oil, canola

Cream

  • 250 ml Sweet cream

  • 50 g Powdered sugar

  • 1 teaspoon Vanilla, extract, natural

  • 250 g Cheese, creamy

cherries in syrup

  • 70 g Sugar, white

  • 2 cl Alcohol, Whisky

  • 150 ml Juice, apple

  • 250 g cherries, compote

Steps

  1. First, prepare the cocoa sponge cake. Preheat the oven to 180 degrees Celsius. Crack the eggs into a bowl and whisk them together with sugar until frothy.

  2. In another bowl, sift the flour, cocoa powder, and starch. Mix the sifted ingredients well, then add the mixture to the beaten eggs and mix everything together on low speed until you get a smooth batter without lumps. Finally, mix in the oil.

  3. Grease a round cake pan with a removable rim (20-24 cm in diameter) with butter and dust it with cocoa (or line it with baking paper). Fill it with the prepared batter and bake in the preheated oven for 15-20 minutes. The sponge cake is done when it springs back to the touch and a toothpick inserted into the center comes out clean. Let the baked sponge cake cool.

  4. Prepare the cherries in syrup. In a saucepan, caramelize the sugar over medium heat. Deglaze with half of the cherry brandy and the entire amount of cherry juice. Simmer for 6-8 minutes until half of the liquid has evaporated.

  5. Add the cherries and the remaining brandy, and cook over medium heat, stirring occasionally, for another 5-6 minutes. Remove the cherries in syrup from the heat and let them cool completely.

  6. Add powdered sugar and vanilla extract to the whipped cream. Whip until soft peaks form. In another bowl, mix the mascarpone until smooth. Add the whipped cream and gently fold until you get a uniform cream.

  7. Crumble the cooled sponge cake or cut it into cubes. Prepare the glasses in which you will serve the dessert. First, add the crumbled or cubed sponge cake, then layer 1-2 tablespoons of cream on top. Follow with a layer of cherries in syrup, then repeat the process (sponge cake, cream, cherries).

  8. The dessert can be served immediately or stored in the refrigerator until ready to use. When serving, you can garnish it with fresh, candied, or preserved cherries, and sprinkle some grated chocolate over the cream if desired.

Nutrition Information (Per 100g)

  • Calories: 275.2 kcal
  • Fat: 13.12 g
    • Saturated Fat: 4.6 g
  • Carbohydrates: 32.45 g
    • Sugars: 15.57 g
  • Protein: 5.68 g
  • Fiber: 1.07 g