BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 3m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.
BLACK FOREST COOKIES
These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
- Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
- Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
- Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
BLACK FOREST BIRCHER
A clever twist on your standard Bircher that seems like pure indulgence but counts for one of your five-a-day and is rich in fibre too
Provided by Cassie Best
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 8
Steps:
- Combine the pears, oats, cacao, yogurt, milk and maple syrup in a bowl. Divide between four bowls (or containers if you're taking it to work).
- Top each serving with some cherries, 1 tbsp yogurt and a little extra maple syrup, if you like. Finely grate the chocolate over the Bircher, giving each serving a light dusting. Eat straight away or chill in the fridge for up to 2 days.
Nutrition Facts : Calories 413 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
BLACK FOREST OATMEAL (CHOCOLATE CHERRY)
Hmmm...Those sour cherries in the fridge might be good in oatmeal. Yes, but what's even better than oatmeal? CHOCOLATE oatmeal. Thus black forest oatmeal was born. Try it topped with vanilla yogurt
Provided by Kris B.
Categories Breakfast
Time 4m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Mix oats, milk, cocoa powder, and sugar in large microwaveable bowl.
- Microwave on high 2-3 minutes. If you like your oatmeal very thick, microwave for an extra 2 minutes on half power.
- Stir in chocolate bits and sour cherries.
Nutrition Facts : Calories 605.2, Fat 21.4, SaturatedFat 10.7, Cholesterol 34.2, Sodium 124.7, Carbohydrate 88, Fiber 11.3, Sugar 19.9, Protein 23.1
CHOCOLATE CHERRY COOKIES
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
Provided by Karen From Colorado
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
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- Cut cookie crosswise into 2 rectangles. Invert 1 cookie half onto a large piece of aluminum foil; top with ice cream, spreading to edges in an even layer. Place (do not invert) remaining cookie half on top of ice cream. Wrap in aluminum foil, and freeze 8 hours.
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