// Black Forest Viennetta (Comtessa)

Creamy and crunchy

I'm sharing this homemade Black Forest Viennetta with you 🍒🍫🍨. It turns out super creamy, refreshing and with those thin crunchy chocolate layers that crack when you bite into them, just like the classic Comtessa 😍

Plus, the cherry jam layers pair incredibly with the intense chocolate... a real treat for hot days 😋☀️

Ingredients (rectangular removable mold 25.5 x 10cm)

🍶600ml very cold whipping cream (min. 35% fat)
🍶I used 300ml plant-based cream + 300ml cream 38% fat
🥛250g condensed milk
🌼1 tsp vanilla essence
🍒250g cherry jam
🍫170g 70% dark chocolate (for the thin layers + final decoration)

Elaboration

🍫Prepare the chocolate layers: melt the chocolate in the microwave in 30-second batches, stirring between each batch, or in a bain-marie.
🍫Set a little chocolate aside for decoration. Spread the rest in thin layers on baking paper and place in the freezer until firm.
🍦Prepare the cream: whip the very cold cream together with the condensed milk and vanilla until you get soft peaks. Do not overwhip, so the texture stays creamy.
🍨Transfer the cream to a piping bag to make assembling the layers easier.
🥣Assemble the cake: in the mold, alternate layers of cream + cherry jam to taste + thin chocolate sheets until the mold is full.

🍫Decorate with a little jam and finish with the reserved chocolate, making thin lines on top with a piping bag.

❄️Freeze for at least 6 hours or overnight.
🍦Serve it very cold... and enjoy every bite! 😍
A simple recipe with a spectacular result, perfect for surprising without too much fuss.