Bosco Nero

Directions

CAKE 

Preheat the oven to 350°F (180°C) and set a rack in the center. Coat a 10-­ inch (25 cm) round cake pan with cooking spray and line with a parchment round.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In a stand mixer fitted with the paddle, combine the oil and sugar. Beat on low speed, until fully combined, about 1 minute. Add the eggs, one at a time, and the vanilla, stopping to scrape down the sides as needed. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until no streaks of flour remain. Pour the batter into the prepared cake pan.

Bake until a cake tester comes out clean, 30 to 40 minutes, rotating the pan halfway through. Cool completely in the pan.

Once the cake has cooled, remove 275 grams (1 cup) of the pastry cream from the refrigerator and transfer into a large bowl. Whisk until smooth and creamy, about 2 minutes. In a stand mixer fitted with the whisk, beat the heavy cream on medium-­ high speed until stiff peaks form, about 4 minutes. Fold one-third of the whipped cream into the pastry cream, until combined, then fold in the remaining whipped cream in two parts.

Remove the cooled cake from the pan and place on a cake stand or serving plate and top with the chilled cream. Frost the cake with an offset spatula, pushing the cream to the edges in an even layer. You want all the cream to sit on top of the cake and not go over the edge. Leave some peaks and valleys on top so the cherry jam has places to pool and collect.

Scoop the cherry jam with a 1-­ tablespoon measure and dot it on top of the cream, evenly dispersed, so each slice will have a helping of jam. If using Amarena cherries in syrup, dollop 2 to 3 cherries in their syrup on the cream so each slice will get a helping. Finish with a rim of mini chocolate chips and serve. This cake can be covered and refrigerated for up to 2 days.

PASTRY CREAM

In a medium saucepan, combine the milk, 50 grams (1/4 cup) of the sugar, the lemon zest, and vanilla. Set over medium heat, stirring continuously, until the milk starts to bubble around the edges and the sugar dissolves. Bring it almost to a boil, then remove from the heat.

In a medium bowl, whisk together the remaining sugar, the cornstarch, and salt. Whisk in the yolks and whole egg until well combined. Slowly pour in a little of the hot milk, whisking constantly. Continue whisking and adding the milk a little at a time until the mixture is combined and smooth. Return the mixture to the same saucepan over medium heat, whisking constantly, until the mixture begins to thicken, 2 to 3 minutes.

Remove from the heat, add the butter, and mix until fully incorporated. Set a fine-­ mesh sieve over a clean medium bowl and pour the pastry cream through, using a rubber spatula to help it pass through. Press plastic wrap directly on the surface of the cream. Let cool for 30 minutes, then refrigerate for 1 hour, until completely cooled.

The pastry cream can be stored in an airtight container in the refrigeratorfor up to 3 days.
 

CHERRY JAM
In a large saucepan, combine the cherries, sugar, lemon zest, and lemon juice. Cook over low heat, stirring occasionally, until the sugar dissolves, 8 to 10 minutes. Increase the heat to medium and let the mixture come to a rolling boil. Continue to boil, stirring constantly, for 2 minutes. Reduce the heat to low and let the jam simmer, stirring occasionally so the fruit doesn’t scorch or stick to the bottom of the pan, until the jam reaches 220°F (104°C) on a thermometer, 20 to 30 minutes. Remove from the heat and stir in the amaretto.

Transfer the jam to a 1-­ pint mason jar, uncovered, to cool completely.

Once cool, you can use to top the Bosco Nero. Otherwise, seal the jar and
refrigerate.

The jam can be refrigerated for up to 2 weeks.