Black Forest Cake Gelato

Menu Part: 
Cuisine Type: 

A wonderful blend of cherry and chocolate, this German staple makes its debut in creamy gelato complete with pieces of chocolate cake and topped with Amarena cherries.


Chocolate Syrup
7.1oz water
7.1oz PreGel Zuppi — Chocolate

Chocolate Cake
7.1oz whole milk
300g PreGel 5-Star Chef Pastry Select™ Tortino al Cioccolato (Molten Chocolate Cake Base)

Black Forest Gelato (hot process)
3000g whole milk
300g cream
540g sugar
60g PreGel Dextrose
150g PreGel Diamant 50 (Milk Base – Hot Process)
150g PreGel Nonfat Dry Milk (Grade A, Low Heat)
380g PreGel Cacaopat Traditional Paste (Chocolate – Unsweet)
200g chocolate cake
250g PreGel Amarena Arabeschi® (Whole Sour Cherries)


Chocolate syrup

  1. Whisk all ingredients together. Set aside for assembly.

Chocolate cake

  1. Butter and flour an 8-inch cake pan.
  2. Mix all ingredients until smooth and creamy.
  3. Pour into pan and bake at 180°C/355°F until fully baked – about 20-30 minutes.
  4. Allow to cool and cut into cubes.
  5. Gently toss cake cubes in Chocolate Syrup, spread on a sheet pan and freeze.

Black Forest gelato

  1. Strain cherries from PreGel Amarena Arabeschi® (Whole Sour Cherries) and reserve liquid.
  2. Combine milk, cream, sugar, PreGel Dextrose, PreGel Diamant 50 (Milk Base – Hot Process), PreGel Nonfat Dry Milk (Grade A, Low Heat), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and reser ved cherry syrup in a large plastic bucket.
  3. Mix well for 2-3 minutes using an immersion blender.
  4. Place in Hot Process machine and process according to machine’s instructions, or heat on a stovetop to 85°C/185°F.
  5. Process in a batch freezer according to manufacturer’s instructions.
  6. Upon extraction, fold in the cherries and the frozen chocolate cake pieces.
  7. Decorate with PreGel Amarena  Arabeschi® (Whole Sour Cherries).

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