Name: Deconstructed Black Forest Cake
Yield: Makes 10 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1 1/2 cups (packed) golden brown sugar; 2 large eggs; 6 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups sifted cake flour; 2/3 cup sour cream; 3/4 cup hot coffee; 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 cups heavy whipping cream; Pinch of salt; 3 large egg yolks; 1/4 cup sugar; 4 cups frozen (unthawed) pitted cherries (about 1 pound); 2/3 cup plus 1 teaspoon sugar; 2/3 cup dry red wine; Unsweetened cocoa powder; 1 cup chilled whipping cream; Chilled kirsch (clear cherry brandy)

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Deconstructed Black Forest CakeNoel Barnhurst

TREND: Deconstructed desserts (breaking down a dish into its essential components, then serving the parts as a whole)

WHO: Gale Gand, pastry chef at Tru in Chicago and host of Sweet Dreams on the Food Network

WHAT: The elements of Black Forest Cake — chocolate cake and pudding, cherries, whipped cream, and kirsch — are reimagined as sensuous, separate bites and sips.

Recipe notes

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