Black Forest Cake Dumplings

 

Black Forest Cake Dumplings (Schwarzwälder Kirschtorte Bao)

This dish is a delightful surprise, reinterpreting a classic dessert in a playfully innovative way. The first bite reveals the incredible softness and slight chewiness of the dark chocolate bao dough, infused with a subtle cocoa bitterness that sets the stage perfectly. It’s light, airy, and a stark contrast to the denser texture of traditional cake.

Then comes the heart of the "Black Forest": a warm, molten surge of rich dark chocolate ganache, studded with tender, bursting pieces of sweet-tart cherry. The distinct hint of Kirschwasser (or the bright notes of cherry juice) cuts through the richness, providing that essential fruity lift. It’s intensely chocolatey, but the cherries ensure it's never cloyingly sweet, maintaining the classic Black Forest balance.

When served with a cloud of vanilla whipped cream and a sprinkle of chocolate shavings, it truly evokes the layers of its cake namesake, but in an entirely new format. The warmth of the steamed bao, the cool cream, and the gooey, fruity chocolate filling create a sophisticated yet comforting dessert that is both familiar and excitingly new. It's a truly unique fusion experience, offering the nostalgic flavours of a Black Forest cake with the unexpected, delightful texture of a Chinese steamed bun.

Ingredients

For the Chocolate Bao Dough:

• 1 cup warm milk (around 105−115∘F/40−46∘C)
• 1 Tbsp active dry yeast
• 1 Tbsp sugar
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp vegetable oil
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt

For the Cherry-Chocolate Filling:

• 1 cup fresh or frozen pitted cherries (if frozen, do not thaw), roughly chopped
• 1/4 cup sugar (adjust to sweetness of cherries)
• 1 Tbsp cornstarch
• 2 Tbsp Kirschwasser (cherry brandy) or cherry juice
• 4 oz good quality dark chocolate (60-70% cacao), finely chopped
• 1/4 cup heavy cream
• 2 Tbsp unsalted butter
• 1/4 tsp almond extract (optional)

For the "Whipped Cream" Topping (Optional, but recommended for serving):

• 1/2 cup heavy cream
• 1 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• Chocolate shavings for garnish
• Fresh cherries for garnish

Method and Instructions

1. Prepare the Cherry-Chocolate Filling:

• In a small saucepan, combine chopped cherries, sugar, cornstarch, and Kirschwasser (or cherry juice). Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are soft (about 5-7 minutes). Set aside to cool slightly.
• In a heatproof bowl, combine the finely chopped dark chocolate, heavy cream, and butter.
• Heat gently over a double boiler or in the microwave in 30-second intervals, stirring until smooth and melted. Stir in the almond extract, if using.
• Once both mixtures are cooled slightly, gently fold the cherry mixture into the chocolate mixture. Refrigerate for at least 1 hour, or until firm enough to handle and scoop. This can be made a day ahead.

2. Prepare the Chocolate Bao Dough:

• In a large bowl, dissolve yeast and 1 Tbsp sugar in warm milk. Let sit for 5-10 minutes until foamy.
• In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• Add the flour mixture to the yeast mixture along with vegetable oil. Mix with a spatula or your hands until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

3. Assemble the Dumplings:

• Once the dough has doubled, gently punch it down and divide it into 12-16 equal pieces (depending on desired bao size). Roll each piece into a smooth ball.
• On a lightly floured surface, roll each ball into a circular wrapper, about 4-5 inches in diameter, with edges slightly thinner than the centre.
• Take a spoonful of the chilled cherry-chocolate filling and place it in the centre of a wrapper.
• Gather the edges of the dough around the filling, pleating as you go, and pinch firmly to seal at the top. Alternatively, you can create a smooth, round bao shape without pleating.
• Place each bao on a small square of parchment paper (about 2x2 inches) to prevent sticking.
• Arrange the assembled bao in a steamer basket, leaving space between them. Cover the steamer and let the bao proof for another 20-30 minutes, or until slightly puffed.

4. Steam the Dumplings:

• Bring water to a rolling boil in your steamer pot.
• Place the steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket.
• Steam the bao for 10-12 minutes for medium-sized dumplings, or 12-15 minutes for larger ones, until they are puffed and cooked through. Do not open the lid during steaming.
• Once steamed, turn off the heat and let the bao rest in the covered steamer for 2-3 minutes before carefully removing. This prevents them from deflating.

5. Serve:

• While the bao are steaming, prepare the optional whipped cream topping by whisking heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Serve the warm Black Forest Cake Dumplings immediately. Top with a dollop of whipped cream, a sprinkle of chocolate shavings, and a fresh cherry.

Tips

• Dough Texture: The bao dough should be soft and slightly tacky, not dry. Adjust flour or milk slightly if needed during kneading.
• Sealing: Ensure the bao is tightly sealed to prevent the filling from leaking during steaming.
• Proofing: The second proofing of the assembled bao is crucial for a soft, fluffy texture. Don't rush it.
• Steaming: Don't overcrowd the steamer, as the bao will expand.
• Filling Consistency: The filling must be chilled and firm enough to handle. If it's too soft, it will be difficult to enclose in the dough.