Black Forest Delights Recipe
Category: Desserts
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Whites | 100g |
| Egg Yolks | 50g |
| Sugar | 100g |
| All-Purpose Flour | 80g |
| Unsweetened Cocoa Powder | 20g |
| Greek Yogurt | 250g |
| Heavy Cream | 250ml |
| Powdered Sugar | 100g |
| Maraschino Cherries (syrup) | 20 cherries |
| Gelatin Sheets | 8g |
| Maraschino Cherries (for garnish) | 5 cherries |
Instructions:
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Preparing the Sponge Cups:
Begin by preparing the small sponge cakes, known as “bases.” Start by separating the egg whites from the yolks into two separate bowls. Beat the egg yolks with half of the sugar until they become light and creamy. In another bowl, whip the egg whites with the remaining sugar until stiff peaks form.
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Combining the Ingredients:
Gently fold the flour and cocoa powder into the egg yolk mixture, being careful to maintain the airiness of the mixture. There’s no need for baking powder here since the air from the beaten eggs will help the cakes rise. Transfer the batter into a disposable piping bag. -
Baking the Cakes:
Fill a silicone mold for individual portion-sized cakes (delights) with the batter. Once filled, bake the cakes until they are fully cooked. After baking, remove from the oven and let the cakes cool slightly before transferring them onto a wire rack to cool completely. -
Making the Cream Filling:
Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, whip the cold heavy cream (remember to reserve two tablespoons of cream for melting the gelatin) until soft peaks form. Gradually add the sifted powdered sugar to the whipped cream as it continues to whip until it’s firm.Transfer the whipped cream to a bowl, then fold in the Greek yogurt. After the gelatin has softened, squeeze out excess water and melt it in the two tablespoons of reserved warm cream. Allow the gelatin to cool before incorporating it into the yogurt-cream mixture. Set this cream mixture aside.
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Assembling the Black Forest Delights:
Once the sponge cakes have cooled, carefully cut a circle about one centimeter from the edge of each cake and hollow out the center. Separate the maraschino cherries from the syrup and use the syrup to moisten the inside of the cakes. -
Filling the Cakes:
Using a piping bag, fill the hollowed-out centers of the sponge cakes with the yogurt cream mixture. Place the filled cakes on a wire rack to allow any excess cream to drip off. -
Finishing Touches:
Add the remaining heavy cream to the leftover cream mixture and stir to achieve a smoother consistency. Spoon this cream over the cakes, allowing it to drizzle over the sides. Finally, crumble any leftover sponge cake on top as garnish. Top each cake with a maraschino cherry for a final touch. -
Chill and Serve:
Let the Black Forest Delights chill in the fridge for a while to allow the flavors to meld together. Once ready, serve and enjoy the indulgence of these creamy, spongy, and fruity treats.
Enjoy your homemade Black Forest Delights – a perfect sweet treat for any occasion!
