Harrys Black Forest Cookies Food

HAIRY BIKERS' BLACK FOREST GâTEAU

Steps:

• Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment.
• Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended.
• Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula.
• Bake for 22-25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool.
• When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up.
• For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6-8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes.
• Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake.
• Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form.
• Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate - slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate.
• Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards.
• Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form.
• Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes.
• Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve.
• It's best to eat it the same day as it is made - how could you resist? - but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving.

BLACK FOREST BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
• Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
• Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
• Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350. Line three baking sheets with parchment. 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 til smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 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.

BLACK FOREST CRINKLE COOKIES

Steps:

• Preheat oven to 350.
• Whisk flour, sugar, baking powder, and salt together, set aside.
• Melt butter.
• Add cocoa to melted butter, whisking until smooth.
• Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
• Stir chocolate mixture into flour mixture until just combined.
• Fold chocolate chips and cherries into the dough until evenly distributed.
• Shape into generous two inch balls.
• Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
• Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.

BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES

Steps:

• Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
• Whisk flour, baking soda, and salt together in a medium bowl.
• In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
• Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
• Beat in extracts and then eggs.
• Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
• Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
• Cover the bowl and chill for at least 2 hours
• Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
• Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
• Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!

HARRY'S BLACK FOREST COOKIES

Steps:

• Cream the butter, sugar& egg until light.
• Stir in the remaining ingredients.
• Mix well.
• Drop by tablespoons on a greased cookie sheet.
• Bake at 350f for 10-12 minutes or until golden brown.