A modern take on Black Forest cake, tonka bean, amaretto
Ingredients
- 6 eggs
- 150g of sugar
- 50 ml of milk
- 20 ml of full-flavoured olive oil
- 40g of cocoa
- 150g of flour
- 1 sachet of baking powder
- 2 sachets of vanilla sugar
- 1 teaspoon of cinnamon (optional)
- Two handfuls of fresh cherries
- 1.5 tbsp strong-flavoured olive oil
- 2 tablespoons of sugar
- 2 tbsp amaretto
- 50 cl of single cream
- 50g icing sugar
- 1 Tonka bean
- 1 sachet of whipped cream stabiliser (optional)
- 20g whole almonds
- 50g dark chocolate
Tip
Instructions
- Pour the cream into a bowl and place it in the fridge along with the whisk attachments.
Prepare the cakes: preheat your oven to 180°C. Separate the egg whites from the yolks. Whisk together the yolks, sugar and vanilla sugar. Then add the milk and the full-flavoured olive oil, followed by the cocoa powder, cinnamon, flour and baking powder, all sifted together. Whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the mixture. Pour into greased muffin tins and bake for 35 minutes.
- Prepare the Black Forest filling: remove the stalks from the cherries, wash them and then stone them. Cut the cherries in half and caramelise half of them (set the other half aside) in olive oil, sugar and 1 tablespoon of amaretto.
Set the cherries and the syrup aside separately. Add 1 tablespoon of amaretto to the cherry syrup (and a little water if it isn’t runny enough).
Make the whipped cream by whisking the very cold cream. When the cream begins to thicken, add the icing sugar, the grated tonka bean and some whipped cream stabiliser, and continue whisking. Transfer to a piping bag.
- Roast the almonds, then chop them.
- Once cooled, cut your cakes into three layers vertically and soak them in the amaretto syrup.
- How to assemble the reimagined Black Forest cake: start by placing the bottom layer of the cake in a jar. Add a spoonful of candied cherries, a layer of whipped cream, followed by halved fresh cherries and a few crushed almonds. Repeat this process once more, then finish with the top layer of the cake, a few swirls of whipped cream, a few fresh cherries and some crushed almonds. Sprinkle with grated dark chocolate.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
You might also be interested in
