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This confection of devil's food cake, sour cherry cream and honey crème fraiche ice cream
is one of Chef Timothy Koch’s favorite desserts and is very popular at the Hilton Short Hills,
where he is executive pastry chef. It meets his standards for a dessert experience: “Memorable and exciting,
yet not intimidating.” Read our interview with Chef Koch
Black Forest Cake with Cherries and Crème Fraiche Ice Cream
Devil's food cake
1 lb sugar
8 oz. shortening
8 oz. eggs
4 oz. bittersweet chocolate (72% Arriba/Felchlin Swiss chocolate)
6 oz. milk
1 lb cake flour
1/2 oz. baking soda
1/4 oz. salt
Method: Cream sugar and shortening until smooth. Beat
in eggs one ay a time. Add milk and dry ingredients alternately, mixing
until smooth. Stir in melted chocolate.
Bake at 350 degrees for 35- 45 minutes in a paper lined
baking pan.
Macerated fresh Bing cherries
1 pint fresh cherries, halved and pitted
2 oz. sugar
2 T kirsch
Method: Combine all ingredients. Place over simmering
water to macerate.
Sour cherry cream
20 oz. milk
12 oz. macerated cherries
4 oz. sugar
4 oz. corn starch
8 egg yolks
1 egg
4 oz. butter
Method: Scald milk and puree. Add half the sugar,
combine starch, remaining sugar, yolks and egg in a bowl. Temper warm milk
mix into egg mix. Return to stove. Cook until custard thickens, stirring
constantly. Blend butter into warm custard. Refrigerate.
Crème fraiche ice cream
1 pint milk
8 oz. cream
8 oz. crème fraiche
8 oz. honey
4 oz. sugar
8 egg yolks
1 vanilla bean
Method: Scald milk, cream, sugar, and split vanilla
bean. Temper milk mix into eggs. Return to stove. Cook to 190 degrees F to
pasteurize. Ice immediately. Stir in crème fraiche. Churn in ice cream
maker.
Contributed by Executive Pastry Chef Timothy Koch,
Hilton Short Hills |
