Black Timber Cutlet
This Black Timber Cutlet combines rich chocolate cutlet layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.
Course DessertCuisine German
Prep Time 2 hoursCook Time 45 minutesTotal Time 2 hours 45 twinkles
Servings Calories 774kcal
Chocolate Cutlet
2 mug each- purpose flour
2 mugs granulated sugar
mug Dutch- reused cocoa greasepaint sifted
2 tsp baking pop
1 tsp baking greasepaint
1 tsp swab
mug vegetable canvas
1 mug buttermilk room temperature
1 mug hot water
2 large eggs
2 tsp vanilla
Cherry Liqueur Saccharinity
mug granulated sugar
mug water
mug cherry liqueur
Whipped Cream Frosting
3 mug trouncing cream cold
mug pulverized sugar sifted
Chocolate Dinghy
250 g good quality dark chocolate diced
Assembly
mugs cherries leveled and cut in half
1 bar dark chocolate for slices ( voluntary)
cherries
INSTRUCTIONS
Chocolate Cutlet
Preheat roaster to 350F, grease two 8″ round baking kissers and dust with cocoa greasepaint. Line bottoms with diploma.
Place all dry constituents into the coliseum of a stage mixer fitted with a paddle attachment. Stir to combine.
In a medium coliseum whisk all wet constituents ( pour hot water in sluggishly as not to cook the eggs).
Add wet constituents to dry and mix on medium for 2-3 mins. Batter will be veritably thin.
Pour unevenly into set kissers. I used a kitchen scale to insure the batter is unevenly distributed.
Singe for 45 mins or until a cutlet tester comes out substantially clean.
Cool 10 twinkles in the kissers also turn out onto a line rack to cool fully.
Cherry Liqueur Saccharinity
Place sugar and water into a small pot. Stir and bring to a pustule. Poach for 1 min also remove from heat. Stir in cherry liqueur and allow to cool fully.
Whipped Cream Frosting
Scourge cream and powdered sugar until stiff peaks. Immaculately in a cold coliseum with a deep freeze whisk.
Chocolate Dinghy
Melt chocolate over a double boiler or in 20 alternate bursts in the fryer.
Using a large neutralize spatula, spread melted chocolate in a thin subcaste on a large distance of diploma.
Roll up from the short side of the diploma. Place on a baking distance and chill or indurate until establishment.
Unroll to produce chocolate dinghy.
Assembly
Cut each cutlet subcaste in half horizontally.
Place one subcaste of cutlet on a cutlet stand or serving plate. Encounter freehandedly with cherry saccharinity.
Top with roughly 1 mug whipped cream and spread unevenly. Top with roughly 1 mug of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cutlet.
Embellish with chocolate dinghy, chocolate slices, trophies, and cherries if asked.
NOTES
Chocolate Dinghy tutorial then and then.
Calories 774kcal
Carbohydrates 84g
Protein 9g
Fat 46g
Saturated Fat 29g
Cholesterol 116 mg
Sodium 468 mg
Potassium 502 mg
Fiber 6g
Sugar 56g
Vitamin A 979IU
Vitamin C 2 mg
Calcium 119 mg
Iron 6 mg
The nutritive information and metric transformations are calculated automatically. I can not guarantee the delicacy of thisdata.However, please corroborate with your favorite nutrition calculator and/ or metric conversio
If this is important to you.