CHOCOLATE-CHERRY ICEBOX CAKE
Steps:
- For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
- Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
- For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
- To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.
CHOCOLATE-CHERRY ICE-CREAM CAKE
Make this celebration cake ahead of time, so you can have a sweet surprise waiting in the freezer!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
- Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
- Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
- To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 60 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 1 g
CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
Categories Cake Chocolate Dessert Kid-Friendly Cherry Almond Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 8
Steps:
- Make chocolate sauce:
- Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
- Make ice cream cake:
- Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
- Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
- Cut cake crosswise into slices. Serve immediately with warm sauce.
CHERRY ALMOND POUND CAKE
The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.
Provided by Randy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
- Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
- Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g
CHOCOLATE CHERRY ALMOND ICE CREAM
This is something I've been experimenting with lately, and it just keeps getting better and better. I think I finally have it down pat. Chocolate, cherries, almonds, what an amazing flavor combo. This is my new hit for the summer! Prep time includes freezing time.
Provided by Mirj2338
Categories Frozen Desserts
Time 12h10m
Yield 2 1/2 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- To toast the almonds, heat the oven to 350°F.
- Spread the almonds in a thin layer in a shallow baking pan.
- Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
- Cool before using.
- Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
- Stir together sugar and cocoa in a large saucepan.
- Gradually stir in the egg yolk mixture.
- Cook over medium heat, stirring constantly, until the mixture is very hot.
- DO NOT BOIL!
- Remove from heat and cool to room temperature.
- Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
- Cover and refrigerate mixture at least 6 hours.
- Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
- Immediately fold in cherries and almonds.
- Freeze for several hours or overnight.
Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 11.7, Cholesterol 130.2, Sodium 68, Carbohydrate 32.2, Fiber 1.7, Sugar 25.6, Protein 5.9
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.
CHERRY ICE CREAM CAKE
A friend shared this recipe, which has become an all-time favorite of mine. It's so versatile-I've substituted different cookies (macaroons or chocolate chip) ice cream and chips with delicious results. -Kathy Kittell, Lenexa, Kansas (Reader used crisp Italian macaroons instead of shortbread cookies.)
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (1-1/4 cups sauce).
Number Of Ingredients 8
Steps:
- In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat. Add chips; let stand for 1 minute. Whisk until sauce is smooth. Stir in vanilla. Cool for 30 minutes, stirring occasionally., Meanwhile, line the bottom and sides of a 9x5-in. loaf pan with plastic wrap. Spread 1 pint cherry ice cream into prepared pan; sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream. Freeze 20 minutes or until firm., Spread with 3/4 cup chocolate sauce; freeze 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 cup cookie crumbs. Cover and freeze 4 hours. Transfer remaining sauce to a microwave-safe dish; cover and refrigerate., Remove dessert from freezer 10 minutes before serving. Using plastic wrap, remove dessert from pan; discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in a microwave; serve with ice cream cake.
Nutrition Facts : Calories 526 calories, Fat 32g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL
Provided by Stephan Pyles
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Freeze/Chill Orange Cherry Almond Vanilla Hot Pepper Sherry Tamarind
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 300°F.
- To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
- To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
- In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
- Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
- To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
- To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
- To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.
CHERRY ALMOND ICE CREAM
Made this recipe, which was mined from the internet originally, and dressed it up to my liking. It is really, really good--once you make it it won't be around for long (just ask my scale.)
Provided by spatchcock
Categories Frozen Desserts
Time 40m
Yield 1 quart, approx
Number Of Ingredients 8
Steps:
- Place cherries, sugar and water in top of double boiler.
- Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
- Take out 1/2 of the cherries and drain juices back into pan.
- Puree the rest of the mixture.
- Roughly chop the 1/2 cup of cherries and mix back into puree.
- Chill thoroughly.
- Add half and half and egg to a blender and blend till smooth.
- Whisk in chilled cherry mixture.
- Add heavy cream and almond extract.
- Blend well, and chill.
- Transfer mixture to ice cream maker and freeze according to your machine's instructions.
- Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.
Nutrition Facts : Calories 4013.7, Fat 297.6, SaturatedFat 183.4, Cholesterol 1279.2, Sodium 442.1, Carbohydrate 327.6, Fiber 6.1, Sugar 289, Protein 31.2
CHERRY-ALMOND SNACK CAKE
Dried cherries and almond flavoring give this tender golden cake from our Test Kitchen a sweet-tart flavor, and crushed almonds lend a nice crunch to each tasty square. It's great for snacking or afternoon tea.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the margarine, sugar substitute and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries., Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 248mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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- Take the ice-cream container out of the freezer and leave it out on the kitchen bench for about 30 minutes or until it starts to defrost and the ice-cream is soft enough to be easily mixed
- Open the can of black cherries and drain the syrup into a small pot. Using your fingers, pull apart all of the cherries into halves or thirds
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