Spoon down through the layers and you meet soft chocolate cake, clouds of cream and a ribbon of tart cherry. Maison Perrotte’s Black Forest Jam, morello cherry set against deep dark chocolate, rebuilds the famous gâteau in a glass in fifteen minutes.
Serves 4 · 15 min
- Whip 1 cup (240 ml) cold heavy cream with 1 tbsp powdered sugar to soft peaks.
- Cut 7 oz (200 g) chocolate sponge cake or brownie into small cubes.
- In 4 glasses, layer cake cubes, 1 tbsp of the Black Forest jam and whipped cream, then repeat once.
- Finish with dark chocolate shavings and serve, or chill until ready.
The star of this recipe: Black Forest Jam, by Maison Perrotte.
