Hubert Keller's Black Forest Cake:
3 tablespoons unsalted butter, melted and cooled
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa (Dutch-process, if you can find it)
Pinch of salt
6 large eggs, at room temperature
3/4 cup ultra fine sugar
1 teaspoon vanilla extract
4 cups heavy cream
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup or a 12-ounce jar sour cherries such as morello or amarena in liqueur (my fav is Griottines)
1. Add all the whipped cream ingredients into the bowl of a stand mixer. Using the whisk attachment, beat the cream on medium high until firm peaks form (may take 5-6 minutes). Do not over beat or the cream will become like butter. Using a rubber spatula, mark the whipped cream into four sections; set aside.
2. In the meantime, place a colander over a bowl and pour in the jarred cherries. Let sit 10 minutes or until all of the liquid has drained into the bowl. Reserve both and set aside
1. Place the cooled cake onto a work surface, like a kitchen countertop or large chopping block.
2. Using a long serrated knife, trim off any hard crusts and then slice the cake horizontally into 3 even layers.
3. Place the top layer of the cake, top side down, onto a serving plate or cake turntable (I prefer to use use a cake turntable with a cardboard cake round on top for easier handling and decorating). Brush liberally with the drained syrup from the cherries.
4. Place 1/4 of the whipped cream over the cake layer spreading evenly, preferably with an offset spatula. Scatter about 30 of the drained cherries over the whipped cream. Repeat with the second layer.
5. For the top (3rd) layer, brush with the liqueur and spread 1/4 of the whipped cream over evenly. Place the remaining 1/4 of the whipped cream into a pastry bag fitted with a large star tip. Pipe large rosettes of whipped cream around the outer edge of the cake, then pipe the rest onto the sides of the cake to cover.
6. Top each whipped cream rosette with a cherry, then sprinkle shaved chocolate over the center. Refrigerate at least 3-4 hours (preferably overnight) to allow the flavors to meld before serving.