Black Forest Delights
- Energy Kcal 113
- Carbohydrates g 15.2
- of which sugars g 12.1
- Protein g 2.7
- Fats g 4.6
- of which saturated fat g 2.43
- Fiber g 0.4
- Cholesterol mg 43
- Sodium mg 33
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Serving: 5
- Cost: Average
- Note + 2 hours for the cream to set
PRESENTATION
Delizie foresta nera. It’s one of those desserts from the beautiful Amalfi Coast that just feels luxurious the second you lay eyes on it. Invented by Carmine Marzuillo back in 1978, it’s become a standout in the world of modern Italian sweets. Now, these little domes might remind you of mini sponge cakes, but here’s the thing—they're so, so soft and moist. Honestly, the usual version bursts with lemon, but this twist takes a cue from the famous Black Forest cake.
Instead of just regular cream, you get this light yogurt filling with these tangy notes, plus a syrupy layer of amarena cherries. Really good stuff. Each bite is a perfect blend of sweet and fruity, with just enough bite to keep it interesting. And look, they're finished with a shiny glaze that’s as delicious as it looks. Throughout Campania, folks are really proud of these delizie—showcasing local pastry talent with flavors echoing the Schwarzwälder Kirschtorte.
It’s pretty fascinating to see a classic like the Black Forest gateau getting a fresh spin in southern Italy. They swap out those heavy chocolate layers for something lighter, but trust me, it’s just as rich. Can't go wrong. And you know what? Don't be surprised if you can't stop at just one. These are the kind of desserts you spot in a bakery window and simply have to try. The tender cake, the cherry burst, and that creamy, silky center. Which is great.
Locals often use those special amarena cherries—giving it an extra-special flavor. It’s not just another chocolate cherry cake—it’s a true Campanian delight. Even if you're used to a typical German chocolate cake or cherry liqueur cake, this Italian version is way, way fun and a bit lighter. Still, it feels super fancy with every bite. It's the kind of dessert that really makes a meal unforgettable and truly speaks to the creativity found in Italian pastry making. For sure.
You might also like:
INGREDIENTS
- Ingredients for 5 delights
- Egg whites 0.417 cup (100 g)
- Egg yolks 3 ⅓ tbsp (50 g)
- Sugar ½ cup (100 g)
- Type 00 flour 0.67 cup (80 g)
- Unsweetened cocoa powder 4 tbsp (20 g)
- for the cream
- Greek yogurt 1 cup (250 g)
- Fresh liquid cream 1 cup (250 ml) - approximately
- Powdered sugar 0.8 cup (100 g)
- Black cherried in syrup 20
- Gelatin in sheets 0.3 oz (8 g)
- for garnish
- Black cherried in syrup 5
How to prepare Black Forest Delights
To make the Black Forest delights, start by preparing the sponge cake domes, called "casses": separate the egg whites from the yolks and place them in two separate bowls 1, beat the yolks with half of the sugar 2 until you get a light and fluffy cream 3.
Beat the egg whites with the mixers 4 and when they become white, add the remaining sugar to whisk them until stiff peaks form 5 (you can also use an electric mixer to whip the eggs). Combine the two mixtures and gently mix with a spatula from top to bottom 6 to avoid deflating them.
Also, incorporate the sifted flour 7 and cocoa powder 8 into the batter, always mixing gently to keep the mixture nice and fluffy. The leavening agent is not needed in this recipe because air has already been incorporated by whipping the eggs. Transfer the mixture to a disposable pastry bag and fill a silicone single-serving delights mold 9 (or a greased and floured aluminum mold). Bake the delights in a preheated static oven for 30 minutes (or in a ventilated oven at 320°F for 20 minutes).
Once cooked, remove them from the oven 10, let them cool slightly, and then turn them out on a wire rack and wait until they are cold before filling them. In the meantime, prepare the filling cream: soak the gelatin sheets in cold water for 10 minutes 11, then whip the well-chilled cream (set aside two tablespoons to warm up for melting the gelatin) with an electric mixer or stand mixer with a whisk; when it's semi-whipped, add the sifted powdered sugar 12 and continue whipping until stiff peaks form.
At this point, transfer the whipped cream to a bowl and incorporate the Greek yogurt (alternatively, you can use plain yogurt), then squeeze out the gelatin, which will have softened, and dissolve it in two tablespoons of warm cream 13. Let it cool and incorporate it into the cream 14 by mixing with a spoon. Cover the cream with plastic wrap 15 and let it firm up in the fridge for a couple of hours.
Now take the cooled delights, cut a circle one centimeter from the edge, and hollow out the inside 16, extracting the entire batter to create a cavity that you will fill with the filling, some of the extracted batter will serve as a lid to close the delights, and the excess will be crumbled over the delights as a garnish 17. Separate the sour cherries from their syrup and use the syrup to soak the inside of the delights 18,
then fill them with the yogurt cream: to make it easier, transfer the cream into a pastry bag, fill half of the cavity with the cream 19, place a few sour cherries on top 20, and fill again with the cream. Close the delight with the sponge cake "lid" 21.
Place the ready delights on a wire rack 22. Add some fresh liquid cream to the leftover cream and mix to get a more fluid consistency. Pour the cream over the delights with a spoon 23 or transfer it to a pastry bag. Place the delights and the leftover cream in the fridge to firm up. Then place them on a serving plate and garnish with dollops of cream around the base 24.
On the surface, crumble the leftover sponge cake 25 and finally decorate the top of the dome with a dollop of cream and a sour cherry (26-27). The Black Forest delights are ready to be enjoyed!