"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers are eagerly gobbled up at breakfast the next morning.
Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme de cassis syrup â�� sandwich chocolate-ganache glaze, whipped cream, and fresh blackberries (a no-pitting-required swap for cherries). The toppings? More ganache glaze and a pile of berries.
Sweet-tart blackberries hold their own tossed into salads or smoothies or served alongside cheeses. When given the spotlight -- in pies, muffins, crumbles, or jams, or served plain -- their inky, sweet-tart juices evoke hikes in deep forests and summer strolls down country roads.