Dark Chocolate Cherry Galette | Black Forest

The first in a list of many recipes to come using my flaky pie dough recipe which I am totally excited about sharing with you.

There are just so many recipes that I have lined up to share but all in due time. 🙂

Sometimes, I do wish I could just stay home and work on recipes and basically eat and cook all day long. Throw in the occasional shopping and it’ll be perfect. Now how fun would that be?

But alas, there are bills to pay and I do enjoy my day job, so I apologise but it’ll take me a little while to get through the list. I am however hopeful that I’ll find the time to churn them out for you.

Currently my only editing time that I do find between work and cooking/baking is on the transportation home from work, but those precious moments makes being able to share a recipe with you all that more special to me.

One of my favourite desserts growing up was the Black Forest cake. You get fresh sweetness from the cherries, smothered in smooth cool whipped cream between layers of soft sponge cake all encased within the darkness of chocolate.

And naturally this is what this galette was inspired by. I just *had* to make a galette that reminded me of those flavours. A galette is never going to be the same as a cake but it’s easier and quicker than making that cake and it’s still dang delicious.

So as always, before the recipe begins, we do have a few things to note:

  • I use my flaky pie crust recipe in this, so I urge you to give that recipe a shot. But if you already have one that you like, then feel free to use it in its place.
  • If your dough is frozen, let thaw in the fridge overnight before using it.
  • When working with the dough, be sure that it doesn’t get too warm as the butter will melt into the dough and you lose all those flakiness of the pastry. Just simply freeze it quickly to cool the dough down and continue to work with it.
  • I like using a dusting of flour on the bench top and the top of the dough whilst continuously rotating the dough as I roll it out to prevent it from sticking to the bench top. Given the size of this dough, it shouldn’t be too much of an issue, but I like to be safe rather than sorry. 😉
  • Don’t forget to dust off excess flour from your dough.
  • I use frozen cherries for ease, but feel free to use fresh cherries.
  • The dark chocolate provides a barrier to help ensure the galette remains crisp at the base, but once again, you could leave it out if you must. You’ll just end up with a cherry galette which is still delicious.
  • The juice of the cherries may bubble over when it’s baking but don’t worry, it’s perfectly fine.
  • Always let the galette cool until it’s warm to the touch or fully cooled down. This will allow the juices to settle and firm up to prevent a runny mess.
  • I use limoncello in this recipe, but you can use Kirsch or lemon juice in its place
  • Should you only want to make 1 mini galette, I recommend freezing the rest. Just be sure to bake them from frozen adding a few minutes to the bake time
  • I like having it with ice cream, but for a true Black Forest treat, serve with whipped cream and use Kirsch instead of limoncello in your galette.

Black Forest Galette

Makes 3 mini galettes

What you’ll need

  • 1/2 the recipe of my Flaky Pie Dough Crust
  • 300g frozen pitted cherries
  • 1 tbsp limoncello (or lemon juice)
  • 2 tbsp sugar (plus more to sprinkle with)
  • 1tsp vanilla extract
  • 1 tbsp tapioca starch (or corn starch)
  • Small pinch of salt (1/8tsp)
  • 50g 54% dark chocolate
  • 1 egg for egg wash

Making it

Preheat your oven to 200C

Divide dough into 3 portions
Dust your bench top and roll each dough out to around 7” (19cm) big (around 1/8” thick). Keep moving your dough around as you roll it out to prevent it from sticking. Brush off any excess flour.
Stack the rolled out dough one on top of the other with baking paper between each dough and set aside in fridge whilst we make the filling.
Chop chocolate into fine bits and set aside.
In a bowl add cherries, kirsch, vanilla, sugar, salt and toss to coat. Add tapioca starch and toss until well mixed. Set aside.
To assemble:
Take dough out of the fridge, working with one dough at a time, sprinkle 1/3 of your chocolate in the middle of the dough keeping at least 1.5″ border clear around the edges.
Add 1/3 of the cherries on top of the chocolate.
Brush wash along the edges of your dough and pleat (see video for reference).
Egg wash the top and sprinkle sugar on it.
Bake for 25-30 mins until golden and bubbly.
Let cool on the tray to allow the juices to settle before serving. Serve warm with ice cream for the best experience.

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