Back to Black Forest Upside-Down Cakes All Reviews for Black Forest Upside-Down Cakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 2 med105199_0110_eoi_blackforest_cake.jpg
Ingredients Ingredient Checklist 1/4 cup (1/2 stick) unsalted butter, room temperature 1/3 cup plus 3 tablespoons packed light-brown sugar 1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved) 1/3 cup all-purpose flour (spooned and leveled) 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 large egg yolk 3 tablespoons whole milk 1/4 cup heavy cream 2 teaspoons rum
Cook’s Notes If you can’t find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 2 med105199_0110_eoi_blackforest_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 2
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 2
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 2
2
med105199_0110_eoi_blackforest_cake.jpg
med105199_0110_eoi_blackforest_cake.jpg
Ingredients
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, room temperature 1/3 cup plus 3 tablespoons packed light-brown sugar 1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved) 1/3 cup all-purpose flour (spooned and leveled) 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 large egg yolk 3 tablespoons whole milk 1/4 cup heavy cream 2 teaspoons rum
Directions
Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.
Cook’s Notes If you can’t find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.
Cook’s Notes
If you can’t find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.
Reviews (3)
Add Rating & Review 20 Ratings 5 star values: 14 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Reviews (3)
Add Rating & Review 20 Ratings 5 star values: 14 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
20 Ratings 5 star values: 14 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
20 Ratings 5 star values: 14 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
20 Ratings 5 star values: 14 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 14 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 04/18/2020 As a child black forest cake was beautifully tempting, but always disappointing. I wanted a gourmet version that made sour cherries the star. You delivered. This recipe was easy enough, but your video made it even easier. The cakes are gorgeous, the smell is marvelous. The ratio of Effort to Impressiveness is at a maximum here. Make these for your next special guest, or eat one for dessert and the second for breakfast the next day during gourmetquarantine! Martha Stewart Member Rating: Unrated 06/28/2017 A very well balance dessert of sweet, tart, and savory. The whipped topping was a nice accent. Will be done again and again. Martha Stewart Member Rating: 5 stars 05/01/2017 Delicious and easy to prepare. I found the perfect sized ramekins at The Flying Tiger. Martha Stewart Member Rating: Unrated 10/25/2010 would doubling this recipe work for a big cake in an 8" pan?Martha Stewart Member
Rating: 5.0 stars 04/18/2020
As a child black forest cake was beautifully tempting, but always disappointing. I wanted a gourmet version that made sour cherries the star. You delivered. This recipe was easy enough, but your video made it even easier. The cakes are gorgeous, the smell is marvelous. The ratio of Effort to Impressiveness is at a maximum here. Make these for your next special guest, or eat one for dessert and the second for breakfast the next day during gourmetquarantine!
Rating: 5.0 stars
Rating: Unrated 06/28/2017
A very well balance dessert of sweet, tart, and savory. The whipped topping was a nice accent. Will be done again and again.
Rating: Unrated
Rating: 5 stars 05/01/2017
Delicious and easy to prepare. I found the perfect sized ramekins at The Flying Tiger.
Rating: 5 stars
Rating: Unrated 10/25/2010
would doubling this recipe work for a big cake in an 8" pan?
All Reviews for Black Forest Upside-Down Cakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Black Forest Upside-Down Cakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
