Decadent Black Forest Semifreddo with Dark Chocolate and Cherries

Black Forest Semifreddo Recipe

Category: Desserts
Servings: 6

Ingredients

Instructions

1. Prepare the Gelatin and Whipped Cream Base

• Begin by soaking the gelatin sheets in cold water for about 10 minutes, ensuring they are fully immersed.
• While the gelatin is soaking, pour 350g of fresh cream into a large bowl. Using an electric mixer, whip the cream until it reaches a semi-stiff consistency.
• Gently warm the soaked gelatin and dissolve it in a small amount of hot water (you can also microwave it for a few seconds). Once fully dissolved, add it to the whipped cream and stir gently to incorporate.

2. Divide the Semifreddo Mixture

• Next, divide the cream mixture into two portions. Transfer 320g of the cream into one bowl (this will form the base of the “pink” semifreddo) and set aside.
• In the second bowl with 130g of cream, gently mix in the preserved sour cherries, drained of their syrup. This will form the “white” semifreddo base.

3. Assemble the Semifreddo Layers

• Line six 7 cm ring molds with acetate film, and place them on a tray lined with parchment paper.
• Spoon the cherry-infused cream into the bottom of each mold, evenly distributing it. This forms the first layer of your semifreddo.

4. Make the Chocolate Base

• Chop the dark chocolate (220g) and melt it either over a double boiler or in the microwave. Allow it to cool slightly.
• In a separate bowl, beat the butter and sugar using an electric mixer until creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the melted chocolate, ensuring it is fully incorporated.
• Sift in the flour, cocoa powder, baking powder, and a pinch of salt, mixing gently until a smooth batter forms.

5. Bake the Chocolate Base

• Preheat your oven to 170°C (340°F) with the heat set to static.
• Pour the batter into a prepared baking tray (approx. 20×20 cm), smoothing the top with a spatula.
• Bake for 20 minutes, or until the center is set and a toothpick inserted comes out clean.
• Once baked, allow the base to cool completely before cutting.

6. Assemble the Semifreddo Layers

• Once the chocolate base is fully cooled, use a 9 cm round cutter to cut out 6 discs.
• Take the cherry cream base (the “white” semifreddo) and carefully remove the acetate film from the mold. Place each semifreddo disc onto the center of the chocolate discs.
• If necessary, gently smooth out the edges of the semifreddo for a more uniform shape. You can also rotate the mold gently on a plate to achieve this.

7. Finish with Chocolate Decoration

• Chop the remaining 100g of dark chocolate and melt it as before, either using a double boiler or microwave.
• Once melted, carefully pour the chocolate over the top of each semifreddo to create a glossy, smooth finish.
• Allow the chocolate to set for a few minutes, ensuring it hardens but remains glossy.

8. Serve and Enjoy

• Just before serving, add a few preserved cherries on top of each semifreddo for decoration.
• Serve chilled and enjoy the rich, creamy layers of this decadent Black Forest semifreddo!

Tips:

• For an even more intense chocolate flavor, consider using a higher percentage of dark chocolate (70% or more).
• You can also add a hint of kirsch (cherry liqueur) to the cherry mixture for a boozy twist.
• The semifreddo can be made a day in advance, and it will only get better as the flavors meld together.

Enjoy your homemade Black Forest Semifreddo, a perfect balance of chocolatey decadence and fruity freshness!