Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer.
What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores.
Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead.
This recipe was featured as part of our Moktoberfest! menu.
For the chocolate crème anglaise:
For the garnish:
Note: After assembling your desserts, you’ll have some leftover chocolate cookies. We’re sure you’ll figure out what to do with them!
Beverage pairing: Lindemans Kriek Lambic or Old Rasputin Russian Imperial Stout.
Beverage pairing: With sinfully rich chocolate desserts, nothing refreshes the palate more than a glass of cool and sweet red bubbly. For this reason we love the Banfi Rosa Regale Brachetto d’Acqui. Serve chilled in a champagne flute, and watch that “strata” disappear!
by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...
by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...
by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...