Schwarzer rauch kirschwalder
” For the true cherry, kirsch and chocolate lover who doesn’t shy away from a daring combination.”
Desserts in the Black Smoke BBQ, Booze and Attitude book are a little different! There are both desserts with a BBQ touch and absolute guilty pleasures that are simply irresistible. For the true chocolate, cherry and kirsch lover who doesn’t shy away from a daring combination, we’ve given our interpretation of the Schwarzwalder Kirschtorte with a meaty twist. This ended up being the Schwarzer rauch Kirschwalder. The mix of chocolate, cherries and kirsch is structured slightly differently and features lardo, Italian spiced bacon fat. A somewhat strange combination, you might think, but you can think of it as a substitute for butter, with more flavor, and you get the idea.
The ingredients:
(4 serves)
Chocolate Biscuit:
- 9 oz butter, at room temperature
- 7½ oz sugar
- 4½ oz flour
- 7 oz dark chocolate
- 1 oz white chocolate
- 2 egg yolks
Kirsch chocolate mousse:
- 0,1 oz gelatine powder
- 1 tbsp cold water
- 6½ dark chocolate
- ¼ cup + 2 tsp milk
- 1 tbsp kirsch
- 2 egg yolks
- 1 oz sugar
- 4½ oz egg white (3-4 egg whites)
Chocolate decoration:
- 1,7 oz dark chocolate
Kirsch cream:
- 5 tbsp cream
- ½ p oz powdered sugar
- 4 tsp kirsch
Garnish:
- 16 amarena cherries
- 1,7 oz lardo (Italian lard)
Gear:
- BBQ for indirect grilling
- Square baking pan (15 x 15 cm)
- Kitchen thermometer
- 2 Piping bags (disposable)
How to make:
Duration: preparation 2 hours
Cooking: preparation 5 minutes
Chocolate cookie:
In a bowl, beat the butter with the sugar until light and fluffy. Sift the flour above and gently fold in. Melt three quarters of the dark and all white chocolate au bain-marie and mix the egg yolks into the melted chocolate. Add the chocolate to the butter-sugar-flour mixture and gently mix into a batter. Coarsely chop the rest of the dark chocolate and stir it into the batter. Prepare a BBQ for indirect grilling and heat it until a temperature of 180 °C is reached. Line a baking pan with baking paper, fill with the chocolate batter and bake for about 15 minutes until the sponge cake is firm to the touch, but not overcooked and dry. Remove from the BBQ and let cool to room temperature.
Kirsch chocolate mousse:
In a small bowl, mix the gelatin powder with the cold water and let it soak for 30 minutes. Meanwhile, melt the chocolate au bain-marie and set aside. In a saucepan, bring the milk and kirsch to a boil and add the gelatin. While stirring, add the egg yolks to the milk and stir well with a whisk. Add the warm egg-milk mixture to the melted chocolate, stir well again and set aside. In another bowl, heat the sugar and egg whites together au bain-marie to 55°C. Once the egg white mixture reaches this temperature, beat the egg whites until stiff with a whisk or mixer or in a food processor, until you have stiff peaks. Fold the chocolate mixture into the stiffly whipped egg whites and fill a clean piping bag with it. Place in the refrigerator until use to allow the mousse to set.
Chocolate decoration:
Melt the chocolate au bain-marie and fill a small disposable piping bag with it or a cornet folded from baking paper. Fill a bowl with ice water. Cut a small tip of the piping bag so that a very thin stream of chocolate comes out of the opening. Pipe the chocolate into the ice water, creating a sort of “sprig”. Let cool in the water for 2 minutes until the chocolate is hard, then drain. Store the chocolate sprigs in a cool place.
Kirsch cream:
Whip the cream with the sugar and kirsch to a firm whipped cream.
Cut the chocolate cookie into strips and divide among four plates. Garnish with the amarena cherries. Using the piping bag, pipe dots of kirsch chocolate mousse around the cookie. Cut the lardo (using a slicer if necessary) into very thin slices and roll them up. Place the rolls against the chocolate mousse. Using two spoons, make quenelles of the kirsch cream and place on the chocolate cookie. Garnish with the chocolate sprigs.
Kirsch dreams really do come true! Enjoy you chocolate-lover!
