The Ultimate Black Forest Monoportions: The "Milk Chocolate & German Buttercream" Edition

 

Ingredients for 1 Monoportion

​For the Soft Cocoa Base:

• ​1 large egg
• ​30g sugar
• ​25g all-purpose flour
• ​1 tsp sweet cocoa powder (for a warm brown hue)
• ​A pinch of baking powder

​For the Structured "Pudding" Buttercream (The opaque, stiff swirl):

• ​60ml whole milk
• ​10g cornstarch (Maizena) + vanilla extract
• ​40g high-quality butter (at room temperature)
• ​15g powdered sugar

​For the Garnish and Filling:

• ​30g milk chocolate (use a vegetable peeler for wide curls)
• ​3-4 maraschino or syrup-soaked cherries (keep the syrup for soaking)

​Preparation

1. ​The Base: Whisk the egg with the sugar until it triples in volume. Sift in the flour and cocoa, folding gently from bottom to top. Bake in a small mold (or a wide greased mug) at 180°C for 12-15 minutes. Once cooled, slice it horizontally to obtain two disks.
2. ​The Vanilla Pudding Base: Heat the milk with the cornstarch and vanilla in a small saucepan until it thickens into a very firm custard. Let it cool completely to room temperature.
3. ​Cream Whipping: Beat the soft butter with the powdered sugar until it becomes a white, airy paste. Add the cooled milk pudding one tablespoon at a time, continuing to whisk. This creates the dense, "sculpted" consistency seen in the photo, which is much more stable than whipped cream.
4. ​Assembly:
   • ​Soak the first disk with the cherry syrup.
   • ​Spread a layer of cream and place 2 halved cherries in the center.
   • ​Cover with the second disk.
   • ​Use a spatula to coat the entire outer edge with a thin layer of the remaining cream (it acts as "glue" for the chocolate).
5. ​The Chocolate Curls: Use a vegetable peeler on the milk chocolate bar to create long, curved shavings. Press them gently against the sides and top edges of the cake.
6. ​The Final Touch: Put the leftover cream in a piping bag with a star tip. Pipe a firm, decisive swirl in the center and place the brightest cherry right on top.