THE BLACK FOREST RECIPE BY TASTY
Here's what you need: water, granulated sugar, grenadine, blue curaçao, rich simple syrup, gin, fresh lemon juice, crushed ice, fresh thyme, pink peppercorn
Provided by Chris Rosa
Categories Drinks
Time 5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
- Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
- Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
- Enjoy!
BLACK FOREST TART
Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.
Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 258mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK FOREST OATMEAL
I'm always looking for healthier ways to incorporate my chocolate addiction into every meal. I've made this with peanut butter chips with bananas, and white chocolate and mint chocolate chips with raspberries.-Rachel Strong, Moseley, Virginia
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 3-1/4 cups water and 1/4 teaspoon salt to a boil. Stir in oats and wheat germ; reduce heat and simmer, uncovered, until water is absorbed, about 5 minutes., Meanwhile, combine cocoa, sugar, vanilla and remaining water; stir until smooth. Add chocolate mixture and cherries to oats; stir until well combined and heated through. Serve topped with additional cherries and, if desired, miniature chocolate chips and sweetened whipped cream.
Nutrition Facts :
BLACK FOREST TART
Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h40m
Number Of Ingredients 13
Steps:
- Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
- Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
- Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.
Nutrition Facts : Calories 382 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 2.7 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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