Black forest cake is a classic german dessert, often poorly translated in america into a lumpy mess of dry chocolate cake, super-sweet cherry preserves, and canned whipped cream. A proper version of the cake includes chocolate cake layers, soaked in kirsch (cherry liqueur), lightly sweetened cherries, and freshly whipped cream. We interpreted the classic but kitschy cake with the utmost respect. Our Black Forest cookie is a very rich chocolate cookie tempered with a smattering of dried cherries and white chocolate chips. They are best served warm, with a slightly gooey center.
Sift the flour, baking powder, and salt together into a medium bowl and set aside.
In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
Using a spatula or
Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart.
The cookies can be stored in an airtight container for up to 3 days.
© 2008 All rights reserved. Published by Abrams Books.