Black Forest Boule De Neige

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 14
• vegetable oil cooking spray
• 1/3 cup cherry preserves
• 2 tablespoons kirsch
• 1 1/2 cups dried tart cherries (about 8 ounces)
• 1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped (not unsweetened)
• 1 cup unsalted butter
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 6 large eggs
• 1/3 cup all-purpose flour
• 2 cups chilled whipping cream
• 1/4 cup powdered sugar
• 4 teaspoons kirsch
• 1/4 teaspoon almond extract
• 16 candied violets, petals

Recipe

• 1 for cake: position rack in lowest third of oven and preheat to 350*f.
• 2 line a 10 cup metal bowl with foil, extending 3 inches over sides.
• 3 spray foil with nonstick spray.
• 4 stir preserves with kirsch in medium skillet over medium heat until preserves melt.
• 5 add dried cherries; bring to boil, cover, and remove from heat.
• 6 let cool.
• 7 melt chocolate with butter in heavy large saucepan over medium low heat, stirring until smooth.
• 8 remove from heat.
• 9 whisk in sugar and vanilla, then whisk in eggs one at a time.
• 10 mix in flour, then cherry mixture.
• 11 transfer batter to prepared bowl.
• 12 bake cake in bowl 30 minutes.
• 13 fold foil overhang over edges of cake to prevent overbrowning.
• 14 continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer.
• 15 cool cake completely in bowl on rack (cake may fall in center, dont' worry) press edge of cake firmly to level with center of cake.
• 16 cover and let stand at room temperature overnight.
• 17 for whipped cream: using electric mixer, beat cream, powdered sugar, kirsch and almond extract in large bowl until cream holds peaks.
• 18 invert cake onto platter.
• 19 peel off foil.
• 20 spoon cream into large pastry bag fitted with medium star tip.
• 21 pipe whipped cream stars all over cake, covering completely.
• 22 pip additional stars over top flat center of cake to form dome.
• 23 (can be made 1 day ahead; cover with cake dome and chill.) decorate with candied violets.
• 24 *candiedviolets are available at specialty foods stores and some cookware shops.
• 25 candied violet petals can also be ordered from chefshop.
• 26 com.