Recipe courtesy of Priya Winsor
From:
Food Network Magazine
Black Forest Cakes with Cherry Blossom Mousse
Getting reviews...
- Level: Easy
- Total: 1 hr (plus cooling)
- Active: 35 min
- Yield: about 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 174
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 19 mg
- Sodium
- 88 mg
A career as a chocolatier wasn’t always the plan for Priya Winsor. The St. Albert, Alberta mom of three turned to baking and chocolate-making after a wildfire forced her family to evacuate their hometown 10 years ago—a life-changing event that led to a fresh start. Priya went to pastry school, launched her own chocolate business and ultimately landed a spot on Spring Baking Championship, where she wowed the judges from day one. For the first challenge, to create a flower-themed dessert, Priya made these cakes inspired by the cherry tree in her backyard. “It blooms with these beautiful pink flowers and reminds me that the cold is almost over!” she says. Priya went on to win that challenge and later, the $25,000 grand prize. Get a taste of her cake!
- Level: Easy
- Total: 1 hr (plus cooling)
- Active: 35 min
- Yield: about 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 174
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 19 mg
- Sodium
- 88 mg
Ingredients
For the Cakes:
For the Cherry Mousse:
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Directions
- Make the cakes: Preheat the oven to 325 degrees F. Line a 13-by-18-inch rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the chopped chocolate in a small bowl and pour the hot coffee over the top. Whisk until melted; set aside.
- Sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Whisk together the egg, canola oil, buttermilk and vanilla in a large bowl. Add the flour mixture to the egg mixture and whisk until a lumpy batter forms; do not overmix. Whisk in the melted chocolate mixture until just combined. Transfer the batter to the prepared pan and spread in an even layer with an offset spatula. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let the cake cool completely.
- Make the mousse: Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form. Cover and refrigerate until ready to use.
- Place the gelatin in a small bowl, cover with cold water and let bloom, 5 minutes. Meanwhile, combine the cherry puree and sugar in a medium saucepan. Heat over medium heat, stirring, until the sugar is dissolved and the mixture is boiling, about 3 minutes. Remove from the heat.
- Remove the gelatin from the water and squeeze out the excess water with your hands; fold the gelatin into the hot cherry puree with a rubber spatula until melted and fully incorporated. Let cool slightly, then fold in the whipped cream. If the mousse is too runny, set the bowl over a larger bowl of ice water and whisk until thickened. Transfer the mousse to a piping bag fitted with a round tip.
- Assemble the cakes: Cut the cake using a 3-inch flower-shaped or round cookie cutter (you should get about 24 mini cakes). Brush each cake with cherry syrup. Pipe the mousse on top of each cake to resemble petals and place an Amarena cherry in the center.
