BLACK FOREST CHERRY DESSERT
This dessert combines the flavors of black forest cake - cherries, cream, chocolate - but takes much less time. I make it with canned sour cherries.
Provided by Silke
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
- Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
- Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
- Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 54.4 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 59.5 mg, Sugar 19.6 g
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 CHOCOLATE CHIP & CHERRY COOKIES
An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers!
Provided by Oenophilly
Categories Drop Cookies
Time 2h12m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 126.4, Fat 8.1, SaturatedFat 5, Cholesterol 17.2, Sodium 78.2, Carbohydrate 14.3, Fiber 1.6, Sugar 6.8, Protein 2.1
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