Black Forest Semifreddo Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (55%) | 220g |
| All-purpose flour | 190g |
| Eggs | 110g |
| Sugar | 90g |
| Butter (unsalted) | 60g |
| Unsweetened cocoa powder | 10g |
| Baking powder | 2g |
| Salt | 1 pinch |
| Fresh cream (liquid) | 385g |
| Sugar (for whipped cream) | 25g |
| Gelatin sheets | 6g |
| More preserved sour cherries | 50g |
| Powdered sugar | 25g |
| Syrup from the preserved cherries | 50g |
| More dark chocolate (for decoration) | 100g |
| Additional preserved cherries (for decoration) | 6 |
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!
