Black Forest Cupcake

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   Ingredients you will need: Eggs. Frozen cherries, pitted. Butter with a fat content of 82%. Wheat and almond flour. Baking powder, salt. Cream with a fat content of 30%. Cocoa. Chocolate, I have 50% cocoa content. Sugar.

2. STEP 2

   

   Beat softened butter with salt until white.

3. STEP 3

   

   Then I add sugar and cocoa. I beat again for literally 1.5-2 minutes.

4. STEP 4

   

   I combine warm cream with eggs, mix and add to the butter-sugar mixture. I beat it again.

5. STEP 5

   

   Then all the flour...

6. STEP 6

   

   Melted but cooled chocolate...

7. STEP 7

   

   And at the very end, frozen cherries. I don’t stir for a long time so that the cherries don’t start to melt.

8. STEP 8

   

   I bake it in a cake pan and line the sides and bottom with parchment. Mold size 9*18, height 7, at a temperature of 170 degrees, 40-45 minutes.

9. STEP 9

   

   I pour out the dough and level it out. I make a small depression in the center so that there is no high cap.

10. STEP 10

    

    I check the readiness with a wooden stick! Let it cool slightly.

11. STEP 11

    

    I take it out of the mold. Leave on a wire rack to cool completely.

12. STEP 12

    

    Next is syrup for impregnation. Sugar, water. Alcohol - optional.

13. STEP 13

    

    I combine everything in a saucepan and bring to a boil. Let it cool!

14. STEP 14

    

    Then cherry compote. Frozen cherries, pitted. Corn starch. Water and sugar. Gelatin and water for soaking.

15. STEP 15

    

    Pour gelatin with water and leave to swell.

16. STEP 16

    

    Combine cherries, water, sugar, starch in a saucepan and bring to a boil over medium heat, stirring occasionally.

17. STEP 17

    

    Then cool slightly and add the swollen (melted) gelatin. Mix.

18. STEP 18

    

    Next is white chocolate ganache. For it you will need: White chocolate. Cream with a fat content of 30%. Butter with a fat content of 82%.

19. STEP 19

    

    Melt the chocolate, add warm cream, and puree with an immersion blender.

20. STEP 20

    

    Add chilled butter, beat with blender again.

21. STEP 21

    

    This is how the ganache should turn out.

22. STEP 22

    

    I assemble it in the same pan in which I baked the cake. Covered well with cling film.

23. STEP 23

    

    The cupcake was cut lengthwise into 2 layers. I soak it well in syrup. I leave 1/3.

24. STEP 24

    

    I pour ganache into the bottom of the mold...

25. STEP 25

    

    Then I press down the first cake layer slightly...

26. STEP 26

    

    Then all the cherry compote...

27. STEP 27

    

    Next, the second cake is well soaked in the remaining syrup.

28. STEP 28

    

    I wrap it in cling film and put it in the refrigerator for 5-6 hours or in the freezer for 3-4.

29. STEP 29

    

    After the time has passed, I will prepare the chocolate glaze. For it you will need: Dark chocolate, mine contains 50% cocoa. Flavorless vegetable oil.

30. STEP 30

    

    Combine chocolate and butter and melt in a microwave or steam bath. Mix well. You should get a glossy, beautiful glaze.

31. STEP 31

    

    I water the cake from all sides.

32. STEP 32

    

    Don't worry that there is so much chocolate for the icing, most of it will remain and can be used later.

33. STEP 33

    

    I let the glaze set and you can try.

34. STEP 34

    

    Well, who would refuse a piece of such deliciousness!? Moist, rich chocolate cake, lots of bright, juicy, slightly sour cherries, sweet, creamy ganache and chocolate glaze!!! It already sounds very appetizing!!! Have a great mood everyone!!!