Ingredients:
For crust:
1/2 cup shelled walnuts
1/2 cup shelled pecans
3 ounces bittersweet chocolate
chips or baking chocolate
(broken into small pieces)
3 large eggs
For filling and frosting:
1 can (21 ounces) cherry pie
filling
1 1/2 cups heavy cream
3 tablespoons sugar
9-inch round deep baking dish
cooking spray
1 tablespoon flour for dusting
Spread both nuts in a baking
sheet. Roast in preheated oven
at 350 degrees F for 10 to 15
minutes, or until slightly golden.
Don't turn oven off. Keep it on at
350 degrees F.
Place nuts into food processor.
Pulse until well-chopped. Take
nuts out of food processor.
Place chocolate chips into food
processor. Pulse until
well-chopped. Reserve 3 to 4
tablespoons for decorating cake.
Carefully separate egg yolks
and whites into 2 different bowls.
Be especially careful not to
accidentally get any egg yolk
into whites! If you accidentally
get a drop of a broken yolk into
whites, carefully remove it with
spoon.
Add chopped nuts to bowl with
egg yolks.
Add chopped chocolate chips.
With electric mixer or wire whisk,
mix until well-blended.
With clean wire attachment, beat
egg whites until soft peaks form.
Do not over mix!
Place 1/4 of whipped egg whites
to nut and chocolate mixture.
Carefully fold in egg whites with
spoon or rubber spatula. Do not
over mix! Fold just several times.
Repeat with half of remaining
whipped egg whites. Then add
the rest and repeat folding in
until smooth. Do not over mix!
Spray baking dish with cooking
spray. Add 1 tablespoon flour to
dust baking dish. Tilt dish so
that flour covers all over the
inside, both bottom and sides.
Pour batter into baking dish.
With spoon or cake icing
spatula, spread batter all over
the bottom of baking dish.
Bake in preheated oven at 350
degrees for 30 minutes.
Meanwhile, make frosting.
Pour heavy cream into deep
medium bowl. Add sugar.
With clean wire attachment, beat
cream with electric mixer until
soft peaks form. Do not over
mix! Cover bowl with plastic wrap
and chill in refrigerator.
Take cake out of oven when it is
done and place onto cooling
rack. Unlatch and take side ring
off. Cool completely on wire rack.
Carefully run cake icing spatula
or flat knife under cake to
release it from baking dish
bottom.
Transfer crust onto cake tray.
With cake icing spatula or
spoon, spread cherry pie filling
evenly on top of crust, almost to
edges but not quite. Reserve
several whole cherries for
decorating cake.
With clean cake icing spatula,
spread whipped cream on top of
cherries and also on sides of
cake. Reserve about 1/2 cup
whipped cream for decorating, if
desired.
If desired, place reserved cream
into cake decorating bag and
pipe out some of cream around
edged. You may also use
ziplock bag (cut a small opening
in one corner to pipe cream
through it).
Decorate cake with cherries.
Sprinkle all over with reserved
chopped chocolate chips.
Place cake into refrigerator for
at least 1 hour (or overnight)
before serving. Cut just before
serving.
For crust:
1/2 cup shelled walnuts
1/2 cup shelled pecans
3 ounces bittersweet chocolate
chips or baking chocolate
(broken into small pieces)
3 large eggs
For filling and frosting:
1 can (21 ounces) cherry pie
filling
1 1/2 cups heavy cream
3 tablespoons sugar
9-inch round deep baking dish
cooking spray
1 tablespoon flour for dusting
Spread both nuts in a baking
sheet. Roast in preheated oven
at 350 degrees F for 10 to 15
minutes, or until slightly golden.
Don't turn oven off. Keep it on at
350 degrees F.
Place nuts into food processor.
Pulse until well-chopped. Take
nuts out of food processor.
Place chocolate chips into food
processor. Pulse until
well-chopped. Reserve 3 to 4
tablespoons for decorating cake.
Carefully separate egg yolks
and whites into 2 different bowls.
Be especially careful not to
accidentally get any egg yolk
into whites! If you accidentally
get a drop of a broken yolk into
whites, carefully remove it with
spoon.
Add chopped nuts to bowl with
egg yolks.
Add chopped chocolate chips.
With electric mixer or wire whisk,
mix until well-blended.
With clean wire attachment, beat
egg whites until soft peaks form.
Do not over mix!
Place 1/4 of whipped egg whites
to nut and chocolate mixture.
Carefully fold in egg whites with
spoon or rubber spatula. Do not
over mix! Fold just several times.
Repeat with half of remaining
whipped egg whites. Then add
the rest and repeat folding in
until smooth. Do not over mix!
Spray baking dish with cooking
spray. Add 1 tablespoon flour to
dust baking dish. Tilt dish so
that flour covers all over the
inside, both bottom and sides.
Pour batter into baking dish.
With spoon or cake icing
spatula, spread batter all over
the bottom of baking dish.
Bake in preheated oven at 350
degrees for 30 minutes.
Meanwhile, make frosting.
Pour heavy cream into deep
medium bowl. Add sugar.
With clean wire attachment, beat
cream with electric mixer until
soft peaks form. Do not over
mix! Cover bowl with plastic wrap
and chill in refrigerator.
Take cake out of oven when it is
done and place onto cooling
rack. Unlatch and take side ring
off. Cool completely on wire rack.
Carefully run cake icing spatula
or flat knife under cake to
release it from baking dish
bottom.
Transfer crust onto cake tray.
With cake icing spatula or
spoon, spread cherry pie filling
evenly on top of crust, almost to
edges but not quite. Reserve
several whole cherries for
decorating cake.
With clean cake icing spatula,
spread whipped cream on top of
cherries and also on sides of
cake. Reserve about 1/2 cup
whipped cream for decorating, if
desired.
If desired, place reserved cream
into cake decorating bag and
pipe out some of cream around
edged. You may also use
ziplock bag (cut a small opening
in one corner to pipe cream
through it).
Decorate cake with cherries.
Sprinkle all over with reserved
chopped chocolate chips.
Place cake into refrigerator for
at least 1 hour (or overnight)
before serving. Cut just before
serving.
This light and fluffy flourless cake will be a
sparkle at your party!
sparkle at your party!
Light Flourless Black Forest Cake
Adapted from
The Cake Bible
The Cake Bible
