Deconstructed chocolate & sour cream dessert with cherry

Ingredients

Chocolate Biscuit

130 grams (4.6 ounces) flour

130 grams (4.6 ounces) sugar

40 grams (1.4 ounces) cocoa

0.5 teaspoons baking soda

0.5 teaspoons salt

1 egg (about 50 grams or 1.8 ounces)

1 teaspoon vanilla extract

30 grams (1 ounce) vegetable oil

30 grams (1 ounce) butter

150 grams (5.3 ounces) milk

0.5 tablespoons apple vinegar

The Cream

500 grams (17.6 ounces) heavy sour cream

4 tablespoons powdered sugar (about 60 grams or 2.1 ounces)

1 teaspoon vanilla extract

1 packet cream thickener (optional, usually about 10 grams or 0.35 ounces)

Cherry Filling

400 grams (14.1 ounces) frozen cherries

2 tablespoons cornstarch (about 16 grams or 0.56 ounces)

70 grams (2.5 ounces) sugar

Instructions

Step 1

1. Make sure all the ingredients are at room temperature. In a bowl, mix the flour, sugar, cocoa, baking soda, and salt. It's best to sift the dry ingredients to avoid lumps.

Step 2

2. Add the egg, milk, oil, and melted butter to the dry ingredients. Beat the mixture for several minutes at medium speed until well combined. A hand mixer or stand mixer works best here.

Step 3

3. Pour in the vinegar and whisk for a couple more minutes. Preheat your oven to 347°F (175°C). Pour the batter into a prepared baking pan.

Step 4

4. Bake in the preheated oven until a skewer inserted into the center comes out clean, about 25-30 minutes. Avoid opening the oven door too early as this may cause the cake to collapse.

Step 5

5. Allow the biscuit to cool completely. Wrap it in cling film and refrigerate for several hours, preferably overnight. Chilling the biscuit helps with layering later.

Step 6

6. For the cream, combine the heavy sour cream, powdered sugar, and vanilla in a bowl. Whip until the mixture is thick and spreadable. If you want a firmer cream, add the cream thickener before whipping.

Step 7

7. For the cherry filling, mix the cherries and sugar in a saucepan and place over medium heat. Optionally, you can grate 1/4 tonka bean into the mixture for a unique flavor. Stir frequently to prevent burning.

Step 8

8. Dissolve the cornstarch in a little water and add to the cherries. Bring the mixture to a boil, stirring continuously. Boil for 2 minutes until thickened.

Step 9

9. To assemble the dessert, layer the biscuit, cream, and cherry filling as desired. Refrigerate for several hours before serving. You can replace the cherry filling with any fresh fruit or berries to your liking.

Servings

Imagine serving this luscious Chocolate Cherry Pastry at your next gathering—eyes light up, and the room falls silent as friends delight in every bite. Pair it with a scoop of vanilla ice cream for an added layer of richness that balances out the tangy cherry filling perfectly. Dust a little powdered sugar over the top for a visually stunning presentation or add some fresh cherries as a garnish to bring a pop of color. Whether it's for a birthday, a casual get-together, or a romantic evening, this pastry is versatile enough to shine in any setting. Feeling extra indulgent? Serve with a glass of creamy chocolate liqueur or a hot cup of coffee to round out the flavor experience.

Equipment

Mixer

A stand mixer or hand mixer will make whipping your ingredients effortless and ensure a smooth batter.

Oven

Preheat your oven to 347°F (175°C) — a reliable and accurate oven is key to perfect baking.

Baking Pan

A high-quality non-stick baking pan will help your biscuit cook evenly and prevent sticking.

Mixing Bowls

A set of different-sized bowls will be useful for mixing dry and wet ingredients separately.

Whisk

A sturdy whisk helps blend ingredients smoothly, especially when combining wet and dry mixtures.

Spatula

Ensure you have a flexible spatula to scrape down the sides of your bowls and ensure even mixing.

Refrigerator

Allow ample time to chill your biscuit and assembled pastry, which enhances the flavors and texture.

Variations

For a gluten-free version, substitute the regular flour with a gluten-free blend, ensuring it contains xanthan gum to maintain structure. Veganizing this pastry is equally straightforward: swap the egg with a flax or chia seed egg (1 tablespoon of ground seeds mixed with 3 tablespoons of water), replace dairy milk with almond or soy milk, and use dairy-free butter and cream alternatives. The result will still be a treat that's rich, creamy, and full of flavor!

Faq

What type of vinegar should I use?
Apple cider vinegar is recommended for its subtle flavor that doesn't overpower the other ingredients.
What's the best way to ensure my biscuit is baked through?
Use a skewer or toothpick to test. If it comes out clean, your biscuit is ready.
Can I use fresh cherries instead of frozen?
Yes, fresh cherries work well, but you may need to cook them a bit longer to release their juices.
What’s an alternative to a cream thickener?
Gelatin is a great alternative; dissolve it in a bit of warm water before adding.
How can I prevent my biscuit from becoming dense?
Ensure all ingredients are at room temperature and don’t overmix the batter.
Can I make the components ahead of time?
Absolutely! You can prepare the biscuit and freeze it, and make the filling and cream a day in advance.