Black Forest Semifreddo

Name: Black Forest Semifreddo
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Ingredients: Dark chocolate 55% 7.75 oz; Type 00 flour 1 ½ cup; Eggs (about 2) at room temperature 3.9 oz; Sugar ½ cup; Butter soft 4 ½ tbsp; Unsweetened cocoa powder 2 tbsp; Baking powder ½ tsp; Fine salt 1 pinch; Fresh liquid cream 1.6 cups; Sugar 6 tsp; Gelatin in sheets 0.25 oz; Black cherried in syrup drained 1.8 oz; Powdered sugar ¼ cup; Black cherried in syrup drained 1.8 oz; Black cherry syrup 1.75 oz; Dark chocolate 3.5 oz; Black cherried in syrup 6

it es de fr br

Difficulty: Difficult
Prep time: 45 min
Cook time: 20 min
Makes: 6 pieces
Cost: Average
Note + 4 hours of cooling

PRESENTATION

Black forest semifreddo—you gotta try it—mixes the rich and moist flavors of the classic German black forest cake into something chilled and fancy, but not pretentious. And you get this soft cocoa sponge at the bottom. Super tasty. It's like a tender pillow holding all the goodness on top. And what really, really makes it pop is the amarene. Those dark, syrupy sour cherries, the kind often used in European black forest desserts, are just the best. I mean, for real.

The cherry syrup seeps into the creamy layer, turning it pale pink and giving each bite a sweet and slightly tangy punch. It is like a frozen mousse and no-churn ice cream had a smooth baby. Pretty much. Melts in your mouth but holds its shape—awesome, right?

If you're into that chocolate-cherry thing, the cherry chocolate semifreddo layer is gonna blow your mind. Whole amarene mixed into the creamy filling mean cherry bursts in almost every spoonful. And here's the thing: there's this chocolate layer that sets into a crispy shell. Like, imagine a hard top on a sundae but with that bittersweet chocolate edge you expect from a proper black forest dessert. A cherry on top just seals the deal, you know?

This semifreddo is perfect for an elegant make-ahead treat. You can keep amarene on hand all year long—seriously good—so no hunting for fresh cherries out of season. Serve it after dinner or as a cool snack on a warm day. And you'll see how this semifreddo recipe brings a touch of German tradition into your home. It's wrapped in a chilled, creamy package that looks as good as it tastes. No need to fuss—just let those flavors do their thing. Whether it's a family gathering or a quiet night in, this semifreddo impresses with its really delicious and comforting blend of flavors and textures. For sure.

INGREDIENTS

Ingredients for the base: Dark chocolate 55% 7.75 oz (220 g); Type 00 flour 1 ½ cup (190 g); Eggs 3.9 oz (110 g) - (about 2) at room temperature; Sugar ½ cup (90 g); Butter 4 ½ tbsp (60 g) - soft; Unsweetened cocoa powder 2 tbsp (10 g); Baking powder ½ tsp (2 g); Fine salt 1 pinch

for the base of the semifreddo: Fresh liquid cream 1.6 cups (385 g); Sugar 6 tsp (25 g); Gelatin in sheets 0.25 oz (6 g)

for the white semifreddo: Black cherried in syrup 1.8 oz (50 g) - drained; Powdered sugar ¼ cup (25 g)

for the pink semifreddo: Black cherried in syrup 1.8 oz (50 g) - drained; Black cherry syrup 1.75 oz (50 g)

for decoration: Dark chocolate 3.5 oz (100 g); Black cherried in syrup 6

Preparation

How to prepare Black Forest Semifreddo

To prepare the Black Forest semifreddo, start with the base of the semifreddo. Soak the gelatin sheets in cold water 1 for 5-10 minutes. Heat 1/6 cup of fresh cream, and as soon as it begins to simmer, turn off the heat and add the well-drained gelatin 2. Stir with a whisk to dissolve it 3.

At this point, pour the remaining 1 1/2 cups of cream into a bowl and beat with electric beaters until you obtain a semi-whipped consistency 4. Pour the dissolved gelatin into the cream 5 and mix with a whisk 6.

At this point, divide the base of the semifreddo, pouring 1 1/3 cups into one bowl (for the pink semifreddo) and 1/2 cup into another bowl, which will become the base of the white semifreddo 7. Add 1/4 cup of drained candied sour cherries to the 1/2 cup mixture 8 and 2 tbsps of powdered sugar 9.

Mix 10 until the powdered sugar dissolves. At this point, transfer the semifreddo into 6 silicone hemisphere molds with a 2-inch diameter 11 and place in the freezer to set for 2 hours. Take the other bowl and pour in 1/4 cup of sour cherry syrup 12.

Mix 13, add 1/4 cup of candied sour cherries 14, and mix again to incorporate them 14. At this point, line the edges of 6 rings with a 3-inch diameter with acetate and place them on a tray lined with parchment paper. Transfer the cherry mixture inside 15 and level the surface with the back of a spoon. Transfer to the freezer for at least 90 minutes.

In the meantime, prepare the base. Chop the dark chocolate 16 and melt it in a double boiler or microwave, being careful not to burn it. In a bowl, place the butter, sugar, and salt 17. Work with electric beaters until you obtain a creamy consistency, then add the eggs one at a time 18 and work until completely absorbed.

Add the melted but cooled chocolate 19 and incorporate it with electric beaters 20. Finally, add the flour and baking powder 21

Mix again with electric beaters 22 until you get a smooth and homogeneous mixture. Transfer it into a 16.5x11.5-inch baking pan lined with parchment paper and level it with a spatula to have a thickness of about 0.4 inches 23. Bake in a preheated static oven at 340°F for 20 minutes. When the base is cooked, remove from the oven 34 and let cool completely.

When it's well cooled, cut out 6 discs using a 3.5-inch cookie cutter 25 and arrange them on a tray 26. At this point, retrieve the cherry semifreddo, the pink one, and gently remove the cookie cutter 27.

Place it on the sponge cake disc, remove the acetate 28, and proceed in this way for the others as well. Then take the white semifreddo and gently unmold the first one 29, then place it on the pink semifreddo 30. If the base is not perfectly flat, you can move the hemisphere on a plate to smooth it.

Chop the chocolate and melt it in a double boiler or microwave. Use it to decorate your semifreddos by making a drizzle on the surface 34 and place a cherry on top 35. Wait a few minutes, and your semifreddos are ready to serve 36.