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Black Forest "Strata" Recipe

Black Forest “Strata”
Total Time: 1 hr 40 mins | Active Time: | Makes: 8 servings

Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer.

What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores.

Game plan:
Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead.

This recipe was featured in our 2006 Moktoberfest! menu.

INGREDIENTS

For the cookies:

  • 6 ounces bittersweet chocolate, coarsely chopped
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon instant espresso powder
  • 1 cup granulated sugar
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the chocolate crème anglaise:

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 9 large egg yolks
  • 2 ounces bittersweet chocolate, coarsely chopped

For the garnish:

To assemble:

  • 4 ounces bittersweet chocolate, coarsely chopped
INSTRUCTIONS
For the cookies:

  1. Heat the oven to 375°F and arrange the rack in the middle. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
  2. Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
  4. Add dry ingredients and beat at low speed just until incorporated. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes. Transfer cookies to a rack and let cool to room temperature. (Makes 36 cookies.)

For the chocolate crème anglaise:

  1. Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat. Bring to a boil and immediately remove from heat.
  2. Whisk together remaining sugar and egg yolks until pale and well incorporated. While constantly whisking, slowly pour in 1/2 of the hot cream. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
  3. Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.

For the garnish:

  1. Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
  2. Drain cherries and reserve lambic. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.

To assemble:

  1. For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.

Note: After assembling your desserts, you’ll have some leftover chocolate cookies. We’re sure you’ll figure out what to do with them!

Beverage pairing: Lindemans Kriek Lambic or Old Rasputin Russian Imperial Stout.

Beverage pairing: With sinfully rich chocolate desserts, nothing refreshes the palate more than a glass of cool and sweet red bubbly. For this reason we love the Banfi Rosa Regale Brachetto d’Acqui. Serve chilled in a champagne flute, and watch that “strata” disappear!

    Write a review | 9 Reviews
  • LOL @ the pedantic foodies getting their apron strings in a knot over the use of the word 'strata' instead of 'trifle'. Why does it matter to you what other people call their food? When you make it and serve it, then you can call it whatever you want to the folks you serve it to. Trifle, Strata, Verrine, Layered Chocolate Puddingy-Cookie Thing, etc....

  • Why would people turn away from the word trifle? I love trifle. Why not call things by their names?

  • aidam a trifle is a trifle, as ann said Please don't dumb things down. Those who know the difference are going to think, well what's up with that? and those who don't are going to start calling ANYthing stacked a "strata" thanks

  • Mmmm. This was certainly a tasty treat, if a little rich. I was unable to find dried cherries; in fact supermarkets seemed a little low on cherries at all (I guess they're a very seasonal thing here in New Zealand, I usually see them around Christmas time, and even then they're imported). I used cherries that were in a glass jar in liquid, but they seemed to work alright (I drained the juice first, and let them sit for a while before soaking). It also took a bit to find some kriek lambic, but I found it after trying a couple of different stores. I really liked the taste of it, I haven't had anything like it before. An enjoyable treat which I shall have to make again at some point.

  • klmonline: we know it's an involved dessert, but it is worth the effort in our opinion. we tested this recipe about 5 times and had the cream mount as instructed, so i'm sorry to hear that it didn't work for you.

  • I think it looks soooo yummy!!

  • I enjoyed the taste of this, but not the creation. It's quite an extensive project that needs completing in many different stages. I was surprised to see the instruction about whipping the cream with the lambic mixed in. As I expected, it never achieved medium peaks, even with chilled ingredients, bowl, and beaters and mixing for about four times as long as I would for normal cream. There was just too much liquid content. I might suggest trying to whip the cream and then fold in the lambic, but I kind of doubt that would work either. The proportions of ingredients seemed all wrong when I came to assembly. I had tons of cookies left over (as mentioned in the recipe), but also way too many cherries (a pound is a lot of dried fruit!). Both the cremes were used up early and I ended up making a couple of spare concoctions using some canned whipped cream I had in the back of the fridge (desperation... not recommended cooking technique!). The cookies are good for use in the parfait, since they are a bit dry and cakey and complement the creams. But they aren't a great cookie on their own because of the texture. Still, it's a tasty treat if you have the time and the tenacity.

  • Anne: we realize that. we were just afraid people would turn away from the term trifle and used strata in the geological sense - of layers - rather than the refering to a baked dish. thanks!

  • Aïda, this isn't a strata, it's a trifle. Stratas are baked, bread-pudding-like dishes. Trifles usually layer custard, whipped cream, and cake - this one just uses cookies instead of cake. Anne

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