Saturday, November 29, 2008

Black Forest Cakes

Prep: 45 min.
Bake: 20 min.


  • 1/3 cup snipped dried cherries
  • 3 tablespoons cherry-flavored brandy (kirsch) or cherry juice
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup chocolate-flavored syrup
  • Truffle Frosting
  • Powdered Sugar Icing (optional)
  • Powdered sugar and/or cocoa powder
  • Fresh Bing cherries with stems (optional)


1. In a small bowl, combine dried cherries and brandy or cherry juice. Let stand for 30 minutes. Generously grease and flour six popover pans;* set aside.

2. Preheat oven to 350 degrees F. In another small bowl, stir together flour, baking powder, baking soda, and salt; set aside. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined. Add eggs and vanilla. Beat just until combined, scraping side of bowl occasionally. Stir in chocolate-flavored syrup. Add flour mixture to chocolate mixture, stirring just until combined. Stir in brandy-soaked cherries and any liquid.

3. Spoon batter into prepared popover pans, filling each half full (a scant 1/2 cup each). Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean (centers may dip slightly). Cool on a wire rack for 10 minutes. Remove from popover pans and cool completely on wire rack. If necessary, trim cake top edges so they are even with the sides.

4. Place one cake (smallest end up) on a large slotted spoon. Hold the spoon over the bowl of Truffle Frosting. Spoon frosting over the cake, letting it drip down the sides, until the cake is coated. Let cake stand on rack over waxed paper until frosting is set. Repeat with remaining cakes. If desired, place Powdered Sugar Icing in a sturdy resealable plastic bag. Snip off a tiny portion of one corner. Pipe small dots of icing on cake tops.

5. Sift powdered sugar and/or cocoa powder over dessert plates. Place cakes on plates. If desired, garnish each one with a Bing cherry.

6. Makes 6 servings

7. *Test Kitchen Tips: Nonstick cooking spray for baking really helps these cakes unmold easily. This product is designed to grease and flour baking pans in one step. Look for it with other nonstick cooking sprays in your supermarket.

You can use six 6-ounce straight-sided ramekins instead of the popover pans. Grease and flour the ramekins. Cut three 15×12-inch pieces of foil; cut each piece in half lengthwise to make a 15×6-inch piece. Fold each into thirds lengthwise and place around top of a ramekin; secure with tape. Set aside. If you use ramekins, increase the baking time to about 30 minutes or until a toothpick inserted near the centers comes out clean.

8. Powdered Sugar Icing: In a small bowl, combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches piping consistency.

Nutrition Facts

  • Calories 697,
  • Total Fat (g) 36,
  • Saturated Fat (g) 22,
  • Cholesterol (mg) 146,
  • Sodium (mg) 215,
  • Carbohydrate (g) 88,
  • Fiber (g) 4,
  • Protein (g) 7,
  • Vitamin C (DV%) 1,
  • Calcium (DV%) 7,
  • Iron (DV%) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

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