Heeb

Inspired by Black Forest cake, this version of the chocolate and cherry creation ratchets up the intensity with a cocoa-logged filling, espresso and a crown of sugar shards. Execute with thoroughness and precision. Like the Germans would.

Ingredients:

Cake layers
2 ounces Fine semisweet chocolate, chopped
1 cup Coffee, hot
2 cups Sugar
1 3/4 cup All-purpose flour
1 cup Unsweetened cocoa powder (not Dutch-processed)
1 1/2 tsp. Baking soda
1/2 tsp. Baking powder
3/4 tsp. Salt
2 Large eggs
1/2 cup Vegetable oil
1 cup Well-shaken buttermilk
1/2 tsp. Vanilla

Chocolate glaze
8 ounces Semisweet or bittersweet chocolate
6 ounces Sweet butter
1 tbsp. Light corn syrup

Tart cherry chocolate mousse
1 14 1/2-ounce Can of pitted tart cherries
1 tbsp. Sugar
1 tbsp. Cornstarch
2 tbsp. Kirsch
2 cups Heavy cream
1/3 cup Good quality cocoa
1/2 cup Sugar

Sugar shards
1 1/2 cups Sugar
1/2 cup Water

Directions:

1. Preheat oven to 300°F and grease pans. Line bottoms with rounds of greased wax paper.

2. Combine chocolate and coffee in a bowl. Let mixture stand, stirring occasionally, to melt chocolate.

3. In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed. Divide batter between pans and bake in middle of oven for one hour.

4. Place pans on wire racks to cool.

5. To make filling, drain cherries and slice them in half.

6. Place 1/3 cup of reserved liquid and 1 tbsp. of cornstarch into a small saucepan and whisk until dissolved. Add 1 tbsp. sugar and bring to boil over medium heat, whisking until the liquid thickens. Fold in cherries and Kirsch. Refrigerate.

7. In a metal mixing bowl, combine sugar and cocoa and gradually whisk in cream. Whip it on high speed until thick. Fold in cherries.

8. Cut each cake layer in half and spread cherry mousse between cake layers. Cover the sides and top of the cake with chocolate mousse. Refrigerate.

9. To make glaze, place chocolate, butter, corn syrup and 5 tsp. of water in a small bowl. Melt over a water bath on low heat, stirring until almost melted. Finish melting off the heat, stirring once or twice.

10. To glaze the cake, use a metal icing spatula. Spread the glaze over the top so that it runs down the sides.

11. To make the garnish, cover a baking sheet in foil and spray with vegetable oil. Place the sugar and water in a skillet over medium heat. Make sure all the sugar is moistened.

12. Cook slowly without stirring until the sugar is dissolved. Increase the heat and keep boiling, watching the mixture until it reaches 356–370°F on a candy thermometer. Remove from heat immediately and pour onto the foil-lined baking sheet. Spread by tilting the pan. Allow it to harden.

13. Break sugar into pieces. Add shards as glaze is hardening.

Warning: The sugar will be as sharp as glass, so be careful when handling. Also, remove before consuming.