Black Forest Pie

siftandwhisk.com

Tyburn Blossom

subheading: For the Chocolate Pie Crust:

⅓ cup boiling water

1¼ teaspoon instant espresso powder

2 cups (240 grams) all-purpose flour

3 tablespoons (35 grams) granulated sugar

3 tablespoons (20 grams) unsweetened natural cocoa powder

¾ cup (170 grams) unsalted butter, cubed and frozen

subheading: For the Kirsch Cherry Pie Filling:

2 pounds (900 grams) frozen sweet cherries

½ cup (100 grams) granulated sugar

½ cup (120 mL) kirschwasser

¼ cup (60 mL) fresh lemon juice (from about half a lemon)

4 tablespoons (20 grams) cornstarch

subheading: For the ganache layer:

2 ounces dark chocolate, finely chopped

¼ cup (60 mL) heavy cream

subheading: For assembly:

4 ounces dark chocolate, finely chopped

1 cup cold heavy cream

1 tablespoon granulated sugar

½ teaspoon vanilla extract

16 stemmed maraschino cherries

Confectioners' sugar (optional)

Directions at siftandwhisk.com

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