STEEMIT CULINARY CHALLENGE #36: "Black Forest Pavlova With Sour Cherries"

Black forest, as it call in Germany Schwarzwalder Kirschtorte, is a dessert that has origin from Germany and especially from an area in Southwest Germany, Black Forest. It is also famous for the morello cherries and kirsch, a specialty clear colorless fruit brandy,that is made from these cherries and probably the dessert named by Kirsch.

The famous black forest cake, invented by a German pastry chef in the café ‘Ahrend’ in Bad Godesberg, in the year 1915.

This mouthwatering dessert is inspired by German Black Forest, has a modern touch in a classic retro recipe! Combines the crispy and chewy chocolate meringue with the sweet and creamy filling with bitter and sweet nutella flavors of dark chocolate and walnuts and sour taste of cherries! It’s an absolutely impressive dessert for your guests and of course a brilliant idea for a cheating (dessert) day for you!

Ingredients

For the meringues:

• 9 eggs whites
• 1 teaspoon vanilla extract or sugar with vanilla flavor
• 400g brown sugar
• 2 tablespoons cocoa powder
• 2 tablespoons dark chocolate, grated
  

For the filling and topping:

• 680g canned sour cherries in syrup (or cherries-morello)
• 2 teaspoons kirsch or cherry liqueur
• 50g butter
• 70g hazelnuts
• 60g dark chocolate, thick shavings
• 450ml whipped cream

Method

For the meringues:

• preheat the oven to 180C (356F) and line two baking trays with baking parchment
• place the eggs white in a standing food mixer and whisk on high speed

• add the sugar gradually and whisk until glossy white peaks form
• add vanilla extract and mix well
• add cocoa powder and dark chocolate, grated
• divine the mixture between the two baking trays and form two large meringue discs
• bake for 60-90 minutes to 150C (302F) and turn off oven and allow to cool inside (overnight is better)

For the filling and topping:

• drain the sour cherries over a small saucepan to reserve the cherry juice
• melt the batter into the saucepan
• reduce over a medium heat, add kirsch and cook until you are left with a thick, pourable mixture (about 5-7 minutes)
• wrip the cream in a food mixer and whisk on high speed
• assemble the pavlova by placing a layer on a cake stand and toping with half the cream
• add the sour cherries on the cream and sprinkle with hazelnuts, chopped
• add the next layer of meringue and then top with the remaining cream

• decorated with the remaining sour cherries, fresh cherries, sprinkle over the chocolate shavings, hazelnuts and drizzle with the reduce cherry juice and serve!
  
  

Once more i would like to thank the awesome people who support SCC and make it happen

@gringalicious, @sirwinchester, @englishtchrivy, @woman-onthe-wing and this week judge @ch00fy !