Black Forest Boule De Neige

Recipe by MarieRynr
READY IN: 1hr 45mins




  • FOR CAKE: Position rack in lowest third of oven and preheat to 350*F.
  • LIne a 10 cup metal bowl with foil, extending 3 inches over sides.
  • Spray foil with nonstick spray.
  • Stir preserves with kirsch in medium skillet over medium heat until preserves melt.
  • Add dried cherries; bring to boil, cover, and 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 one at a time.
  • Mix in flour, then cherry mixture.
  • Transfer batter to prepared bowl.
  • Bake cake in bowl 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, dont' worry) Press edge of cake firmly to level with center of cake.
  • Cover and let stand at room temperature overnight.
  • For Whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch and almond extract in large bowl until cream holds peaks.
  • Invert cake onto platter.
  • Peel off foil.
  • Spoon cream into large pastry bag fitted with medium star tip.
  • Pipe whipped cream stars all over cake, covering completely.
  • Pip additional stars over top flat center of cake to form dome.
  • (can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets.
  • *Candiedviolets are available at specialty foods stores and some cookware shops.
  • Candied violet petals can also be ordered from chefshop.
  • com.