If you can't find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.
5 star values: 14
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0
Rating: 5.0 stars
As a child black forest cake was beautifully tempting, but always disappointing. I wanted a gourmet version that made sour cherries the star. You delivered. This recipe was easy enough, but your video made it even easier. The cakes are gorgeous, the smell is marvelous. The ratio of Effort to Impressiveness is at a maximum here. Make these for your next special guest, or eat one for dessert and the second for breakfast the next day during gourmetquarantine!
A very well balance dessert of sweet, tart, and savory. The whipped topping was a nice accent. Will be done again and again.
Rating: 5 stars
Delicious and easy to prepare. I found the perfect sized ramekins at The Flying Tiger.
would doubling this recipe work for a big cake in an 8" pan?