Black Forest Ice Cream Cake

Behold, the ultimate summer homage to a classic: the Black Forest ice cream cake. This is no mere frozen dessert; it is a symphony of textures and temperatures, a masterpiece that translates the soul of the famous German cake into a breathtakingly cool creation. Imagine first a foundation of chocolate dacquoise biscuit—a layer not of cake, but of a delicate, crisp-yet-chewy almond and cocoa meringue that provides a subtle, nutty crunch. Upon this rests the heart of the matter: a deep, intensely smooth chocolate ice cream. It’s rich and velvety, the kind that tastes of dark cocoa rather than mere sweetness, forming the robust core of our frozen edifice. But what is a Black Forest without its cherries? Here, they are not an afterthought but the star turn: flambéed griottes (petite cerises). These are not simple, syrupy fruits. Each small cherry is a burst of complex, brandy-kissed warmth, their slight tartness cutting through the chocolate's richness with elegant precision. They are scattered through the ice cream like glittering, ruby jewels. The entire cascade is then enrobed in a cloud of vanilla chantilly, and finally, the entire creation is wrapped in shards of thin chocolate barks. They crackle at the touch of a spoon, providing a satisfying snap that gives way to the creamy, crunchy, fruity layers within. This is fantasy forged in ice and cream, a dessert that promises—and delivers—pure indulgence.

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This is no mere frozen dessert; it is a symphony of textures and temperatures...

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Chocolate Dacquoise

Preheat your oven to 330ºF (160ºC). Line two baking sheets with silicone mats. In a food processor, blend the almond meal, powdered sugar, and cocoa powder together. Set aside. In a clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the white sugar, then increase the speed to high. Continue beating until firm peaks form. Using a spatula, gently fold the almond mixture into the egg whites until just combined.
Pipe two 7-inch (18 cm) disks onto the prepared baking sheets.

Baking

Bake dacquoise for about 20-25 minutes.

Chocolate Ice Cream

Soak the gelatin in cold water, and set aside to soften. Drain and set aside.
In a saucepan, combine the milk, cream, corn syrup, salt, dry milk, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, remove the saucepan from the heat. Add the bloomed gelatin and stir until it is completely dissolved. Add the chocolate and blend the mixture with an immersion blender until perfectly smooth and emulsified.
Transfer the mixture to a container, cover, and refrigerate for at least 4 hours, or preferably overnight, to mature and chill thoroughly.
Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions. This will typically take about 30 minutes. Transfer the soft-set ice cream to a frozen lidded container and freeze for at least 1 hour before using.

Chocolate Plates (Quick Tempering)

Chop the chocolate into small, even pieces using a food processor. Melt two-thirds of the chocolate in a heatproof bowl over a pot of barely simmering water (a bain-marie), ensuring the bowl doesn't touch the water. Stir occasionally until melted. Cool the chocolate by removing it from the heat and adding the remaining one-third of the chopped chocolate. Stir continuously until the new chocolate is fully melted and the mixture has cooled to 91°F (32-33°C).

Assembling the Dacquoise Base

Prepare the dacquoise by cutting two pieces to fit inside your mold. Coat one side of each dacquoise with a thin layer of the tempered chocolate. Sprinkle the wet chocolate immediately with cocoa nibs. Set the bases by placing them on a tray and freezing until the chocolate is firm. Prepare your work surface by lightly oiling it and then covering it securely with a large sheet of plastic wrap. Spread the remaining tempered chocolate over the plastic wrap into a thin, even sheet. Sprinkle this sheet with more cocoa nibs and refrigerate until completely set.

Flambé Cherries

Drain the griottines (cherries) thoroughly. Heat a frying pan over medium heat. Add the drained cherries and sugar, and sauté for 3 minutes until the sugar melts and forms a syrup. Add the cherry liqueur and cook for one minute, allowing it to reduce slightly. To flambé, carefully add the kirsch and ignite. Let the flames subside on their own. Transfer the cherries and their sauce to a container and chill completely before using.

Montage

If using a mold, lightly oil it and line it with plastic wrap. If using a cake ring, line the inside with a cake collar. Place the first chocolate dacquoise at the bottom. Fill the mold halfway with the chocolate ice cream. Add a layer of flambéed cherries. Place the second dacquoise on top. Top with the remaining ice cream, spreading it evenly.
Freeze until completely solid, preferably overnight. Unmold and invert the frozen cake onto a chilled serving platter or cake board.
Keep frozen until ready to serve.

Chantilly

Chill mixing bowl with all ingredients for an hour. Whip heavy cream to medium peaks.

Finish the Cake

Coat the entire frozen cake (sides and top) with a thin layer of Chantilly cream. Freeze for 30 minutes, or until firm. Apply a second, final coat of Chantilly cream. Create decorative rosettes on top using a piping bag. Carefully arrange the chocolate plates against the sides and on top of the cake. If the cake has softened at any point, return it to the freezer until firm again.

To Serve

Garnish with the flambéed cherries and their syrup, along with fresh cherries. For a classic pairing, serve the Black Forest ice cream cake with a glass of Champagne. Enjoy!