Conscious Deconstructed Decadent Black Forest Cake.

By Jackie DeKnock  ,   

June 12, 2020

Be mindful as you deconstruct this dish - break down its essential devilishly decadent components, then serve the parts as a whole. It’s a delicious experience that definitely takes time, but is worth the effort! Definitely NOT heavy on the wellness side of food, but DEFINITELY on the fun side of life!

  • Prep: 40 mins
  • Cook: 1 hr
  • 40 mins

    1 hr

    1 hr 40 mins

  • Yields: 10 Servings of Decadence

Ingredients

Chocolate Cream Cake.

1 cup unsalted organic grass-fed butter, room temperature (or non-dairy alternative)

1 cup coconut palm sugar

2 large organic eggs

6 tablespoons unsweetened raw cacao powder

1 ½ teaspoons baking soda (aluminum-free)

1 teaspoon pure vanilla extract

¼ teaspoon Himalayan sea salt

1 ½ cups coconut flour

2/3 cup organic yogurt (or non-dairy alternative)

¾ cup hot coffee

Unsweetened raw cacao powder

Chocolate Crème Brulee.

½ cup dark chocolate chips 70%+

2 cups heavy organic whipping cream

Pinch Himalayan sea salt

3 large organic egg yolks

2-4 tablespoons coconut palm sugar, to taste

Cherry Compote.

4 cups frozen (unthawed) cherries

1/3 cup coconut palm sugar, to taste

2/3 cup pure pomegranate or cranberry juice

Whipped Cream.

1 cup chilled organic whipping cream

1 teaspoon coconut palm sugar

A splash of love

Method

For cake.

Preheat oven to 350 F/175 C. Use a 14x10x1-inch rimmed baking sheet. Line sheet with parchment and butter paper with a butter wrapper. Using electric mixer, beat butter in a large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes 3 Minutes. Mix in next 4 ingredients. Beat in flour alternately with yogurt in 2 additions each. Gradually add hot coffee; mix until smooth (batter will be thin). Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes 25 Minutes. Cool cake in pan on rack.

For chocolate crème brûlée.

Preheat oven to 325 F/165 C. Place chocolate in bowl. Bring cream and salt just to a boil in medium saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes 5 Minutes (do not boil). Divide chocolate custard among ten small ramekins (about 1/4 cup in each). Place ramekins in large baking pan. Add enough water to pan to come halfway up sides of ramekins (this is called a bain-marie, a heated bath)! Cover pan tightly with foil. Bake until custards are almost set, approx. 30 minutes 30 Minutes. Remove ramekins from pan, let them cool and then chill.

For cherry compote.

Stir cherries, sugar and juice in large saucepan over medium heat. Simmer until slightly reduced, about 4 minutes 4 Minutes. Drain cherries over medium bowl; return juices to saucepan and reserve cherries in same bowl. Boil juices until reduced to ½ cup, about 8 minutes 8 Minutes. Pour back over cherries and cool.

For whipped cream.

Using electric mixer, whip cream and sugar in bowl until peaks form.

Setting up plates.

Using 3-inch-diameter round cookie cutter or a glass, dipping edges of cutter into raw cacao powder, cut 10 rounds from cold cake. Place 1 cake, 1 chocolate crème brulee, cherry compote and whipped cream on each of 10 plates and serve. Each person mindfully assembles their own black forest cake layer-by-layer and will definitely enjoy the decadence! We can't be all good, all the time!

{definitely not GF nor DF nor Vegan}

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