Black Forest with Chocolate Brownie, Whipped Cream, Cherry Chili Compote and Vanilla Creme Brulee

Ingredients

• 50 g dark chocolate (more than 70% cocoa)
• 65 g butter
• 60 g eggs
• 90 g sugar
• 35 g flour
• cherry for serving
• 120 g pitted cherries, defrosted
• 40 g sugar
• 1 tsp chopped fresh chili
• 300 g cream with 33–38% fat
• 50 g powdered sugar
• 1 tsp cognac
• 125 ml cream with 33-38% fat
• 1 vanilla pod
• 2 g sheet gelatin
• 40 g egg yolks
• 25 g sugar

Cooking

Step 1

Preheat oven to 160°C. For brownies, break the chocolate into equal pieces and melt in a water bath or in the microwave, cool. Beat the softened butter with sugar until white. Mix the eggs until smooth and gradually add to the butter mixture, stirring all the time. Add chocolate, then flour. Mix thoroughly, put the dough into a mold and bake for 30 minutes. Readiness check with a skewer. Cool down. Lower the oven temperature to 120°C.

Step 2

For compote, mix cherries with sugar, bring to a boil, add chili, cool and pour in cognac.

Step 3

For the creme brulee, soak the gelatine in ice water. Bring the vanilla seed cream to a boil. Rub the yolks with sugar until white, pour in the hot cream in a thin stream, add the squeezed gelatin and mix until dissolved. Pour crème brulee into a 16 cm diameter confectionery ring, covered with a film from below, and bake at 120 ° C for 12–15 minutes. Remove from oven and place in freezer until set.

Step 4

For the Chantilly cream, pour the cream into a whisking bowl and place in the freezer for 10 minutes. Then whip the chilled cream into a fluffy foam. Continuing to beat, add the powdered sugar and alcohol.

Step 5

Use a pastry bag to pipe the Chantilly cream into beautiful jars or glasses. Carelessly break up the chocolate brownie and fill the mold halfway with the pieces. Lay a layer of cherry compote on top. Cut the creme brulee into neat cubes and place on top of the cherry (or cut out small circles). Garnish with a cherry.