BLACK FOREST PUDDING CAKE
Steps:
- For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
- For the pudding: Mix together the pudding and whipped topping in a small bowl.
- For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.
BLACK FOREST POKE CAKE
This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge and cherry pie filling. It is topped with fresh whipped cream and chocolate shavings.
Provided by Julianne Dell
Categories Cake
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
- Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
- Open the jar of Cherry Pie Filling and pour over the top of the cake, spread evenly. Allow cake to cool completely.
- Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.
- Spread whipped cream over the top of cake. Chop a chocolate bar into small pieces and sprinkle over the top of the cake. Keep refrigerated.
BLACK FOREST FUDGE
Categories Candy Chocolate Fruit Christmas Kid-Friendly Cherry Chill Edible Gift Bon Appétit Small Plates
Yield Makes 24 pieces
Number Of Ingredients 12
Steps:
- Line 9 x 5 x 3-inch loaf pan with foil. Place first 4 ingredients in medium metal bowl. Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan. Increase heat to medium-high. Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
- Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan). Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 hours.
- Lift fudge from pan, using foil as aid. Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.) Let stand 30 minutes at room temperature before serving.
BLACK FOREST GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium
BLACK FOREST PUDDING CAKE
A friend of mine got this from the back of a Hershey's Cocoa box, but the recipe is so old she's copied it over many times. It's really good, really easy, and very impressive!
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
- Add milk, melted butter and vanilla.
- Beat until smooth.
- Spread into 8 or 9 inch square baking pan.
- Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
- Sprinkle mixture evenly over batter.
- Combine hot water and kirsch, pour it over the batter.
- Do not stir.
- Bake for 40 minutes or until the center is almost set.
- Let rest 15 minutes.
- Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
- Serve with cherry pie filling.
Nutrition Facts : Calories 262, Fat 7, SaturatedFat 4.2, Cholesterol 18, Sodium 185.5, Carbohydrate 48.2, Fiber 1, Sugar 35.7, Protein 2.5
HOT FUDGE SAUCE
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams
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