Recipe: Black Forest Cake dessert Paleo Style
I don’t know many people who don’t like cherries. When I was little I used to climb cherry trees in our garden, bucket tied to my neck and all, and I’d sit there for hours picking ripe red, white or dark sour cherries for my grandmother. “One for me, one in the bucket, one for me, one in the bucket…”, it went something like that and it took days to wash the red stains off my fingers. Buckets and buckets of cherries would then be transformed into jams, compotes and cakes in our kitchen factory.
One of those cakes was the world famous Black Forrest torte, which is made with layers of chocolate cake, whipped cream and cherries. We often made it with preserved sour cherries in winter and there was nothing better than having a slice of its rich yumminess with a cup of tea on a cold afternoon. This cherry and chocolate cake always makes me think of a small wooden hut in the middle of a dark, thick German forest, fire smoke coming out of the chimney and fables whispered in the night…
I got an idea for this quick, cherrylicious dessert last time I was reminiscing about Black Forest cake. I decided to make a Paleo version with fresh black cherries, dark chocolate and whipped coconut cream. It ain’t the real thing and it’s definitely not as sweet but it is lush and creamy and the Snow White would be proud.
Notes: You can use full fat coconut milk as well. Refrigerate overnight and it will solidify living some liquid on the bottom. Pierce the can or carton with a knife and drain some of the liquid off before using the more solidified part of the milk. Also, be careful not to overwhip the cream as it might collapse. For no-dairy Paleo folks, melt the chocolate without butter and mix with a little water or use some of the coconut cream and coconut oil.
- 250ml coconut cream
- 2 cups fresh cherries
- 3-4 squares of dark chocolate (I used 85% Lindt dark chocolate)
- 1 tsp butter, organic and grass-fed if possible
- Dark chocolate shavings
- Coconut flakes or shredded coconut
- Remove the pits by pressing on cherries with a knife like you would when peeling a garlic clove. The cherry will collapse and you will easily remove the pit. Chop cherries into quarters.
- Using a whisk or an electric mixer (much easier), whip coconut cream to a thick but not quite ‘stiff peaks’ consistency.
- Melt chocolate and butter in a small saucepan over low heat. Stir through until smooth and glossy (make sure not to overheat or it will go grainy).
- Assemble dessert in a small serving dish or a glass by adding a layer of chocolate sauce, coconut cream, cherries, and more coconut cream. Sprinkle with chocolate shavings and some extra coconut flakes if available. Garnish with a whole cherry.
Preparation time: 15 minutes
Cooking time: 2 minutes
Number of servings: 2
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