“The cooking here is at once casual and ambitious, thanks to chef Ryan Ratino’s time spent in some cutting-edge kitchens—think minibar, for example,” state MICHELIN’s troop of anonymous inspectors of the fare at one-MICHELIN-starred Bresca on Washington, DC’s busy 14th Street, NW. 

Divided into menu categories including snacks, medium and large plates, and dessert, Ratino’s food is a reflection of Paris bistronomy with seasonal dishes like chicken boudin with spiced quince and chicken and foie gras jus, 21-day dry-aged Rohan duck à la presse and a foie gras cake pop for dessert. Another rotating dessert at Bresca is the Black Forest chocolate cake. 

Named after the cherry liquor found in Germany’s Black Forest region, this cake is typically composed of chocolate cake that has been soaked in kirsch and layered with whipped cream and cherries. Ratino’s deconstructed version features cherries that have been soaked in a combination of Luxardo, amaretto and kirsch liqueurs—here’s how to make it at home.

Double Cream
Ingredients

2 cups heavy cream
One 6-ounce jar Devonshire double cream
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract

Method

Whip all ingredients until medium peaks form; reserve over ice.

Macerated Cherries
Ingredients

3/4 cups sugar
1/4 cup Luxardo liqueur
1/4 cup amaretto
1/4 cup Kirsch (can be substituted with any cherry brandy)
1 cup cherries, pitted

Method

Place sugar and liqueurs in a saucepot and bring to a boil over medium heat, cooking off the alcohol for 1 minute. Pour over cherries and reserve in refrigerator for 24 hours.

Photo by Rey Lopez.

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