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Amazing Christmas Dessert

December 14th, 2010 by

No matter what you’re serving for Christmas dinner, be it prime rib or roast goose, you’ll want a dessert that makes your guests sit up and take notice. You had pie for Thanksgiving. How about a cake? Black Forest Boule-de-Neige (“Snowball”) uses a special ingredient: our Wisconsin Winery Cherry Kirsche. The perfect blend of brandy spirits and Door County Cherry wine, our Kirsche adds a unique flavor to all it touches. In the spirit of the season, we’ve decided to share our Black Forest Boule-de-Neige recipe with you. Black Forest Boule-de-Neige

Ingredients:
1/3 c. cherry preserves
2 T. von Stiehl’s Cherry Kirsche
1 ½ c. dried tart Door County cherries (about 8 ounces)
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 c. (2 sticks) unsalted butter
1 ¼ c. sugar
1 tsp. vanilla
6 large eggs
1/3 c. all-purpose flour

Kirsche whipped cream:

2 c. chilled whipping cream
¼ c. powdered sugar
4 tsp. von Stiehl’s Cherry Kirsche
¼ tsp. almond extract

Cake:

Preheat oven to 350*. Line a 10-cup metal bowl with foil, extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with Kirsche in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil. Cover; remove from heat. Let cool. Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk in sugar and vanilla, then whisk in eggs 1 at a time. Mix in flour, then cherry mixture. Transfer batter to prepared bowl. Bake cake in bowl for 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer. Cool cake completely in bowl on rack (cake may fall in center). Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight. Kirsche Whipped Cream:
Using electric mixer beat cream, powdered sugar, Kirsche, and almond extract in large bowl until cream holds peaks. Invert cake onto platter. Peel off foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covering completely. Pipe additional stars over top flat center of cake to form dome. This cake may be made 1 day before serving; cover with cake dome and chill. Serve with glasses of Wisconsin Wine: our von Stiehl Cherry Kirsch or Sparkling Muscat. The cake makes 12 to 14 servings so there will be plenty for the whole family to enjoy.

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