Black Forest Boule De Neige

Delight your taste buds with the decadence of Black Forest Boule De Neige, a whimsical twist on the classic Black Forest cake served as individually crafted dessert spheres. This recipe combines rich cocoa cake crumbs with a luscious cherry filling, subtly infused with kirsch for an authentic, grown-up flavor. Wrapped in velvety whipped cream and drizzled with dark chocolate, each "snowball" is dusted with powdered sugar, evoking a frosty, wintry charm. Perfect for holidays, dinner parties, or elegant dessert displays, this 30-minute prep treat is a sensory delight with its balance of sweet, tart, and chocolatey goodness. Serve these chilled creations to wow your guests and bring a dash of festive magic to any occasion!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 120 grams all-purpose flour
• 30 grams unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 100 grams granulated sugar
• 120 milliliters buttermilk
• 60 milliliters vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 300 grams pitted cherries
• 2 tablespoons kirsch (cherry brandy, optional)
• 240 milliliters heavy whipping cream
• 2 tablespoons powdered sugar
• 50 grams dark chocolate
• 0 to taste powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a round cake pan that measures about 8 inches in diameter.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.

Step 3

In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients and stir just until combined.

Step 4

Pour the batter into the prepared cake pan and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.

Step 5

While the cake is cooling, prepare the cherry filling. In a small saucepan over medium heat, simmer the pitted cherries with the optional kirsch until slightly thickened, about 5-7 minutes. Let the mixture cool.

Step 6

For the whipped cream, use a chilled bowl to whip the heavy cream and powdered sugar until soft peaks form. Store in the refrigerator until ready to use.

Step 7

Once the cake has completely cooled, use your hands or a round cutter to form roughly 6 equal portions (about 2 inches in diameter each). Gently crumble each portion into a large bowl.

Step 8

Scoop some cooled cherry filling into the center of each cake portion and shape it into a ball, encasing the cherries in the crumbs. Repeat for all portions.

Step 9

Melt the dark chocolate in a microwave or double boiler and drizzle over the cake balls for decoration.

Step 10

Dust the assembled dessert balls with powdered sugar for a snowy effect.

Step 11

Chill the Black Forest Boule De Neige in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Serving size	(1144.2g)

Amount per serving	% Daily Value*
Calories	2963.3

Total Fat 166.8g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 36.3g
Cholesterol 476.7mg	0%
Sodium 1998.2mg	0%
Total Carbohydrate 321.5g	0%
Dietary Fiber 24.0g	0%
Total Sugars 195.5g
Protein 35.7g	0%

Vitamin D 118.1IU	0%
Calcium 291.5mg	0%
Iron 18.2mg	0%
Potassium 1840.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 4.9%

Carbs: 43.9%