MINI BLACK FOREST TARTLETS
Watch this video on how to make Mini Black Forest Tartlets and learn how to make a beautiful, scrumptious dessert-with only five ingredients. These black forest tartlets are just the right size for one guest and make great party desserts as a single serving.
Provided by My Food and Family
Categories Home
Time 55m
Yield 15 servings
Number Of Ingredients 5
Steps:
- Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in extract. Refrigerate until cooled.
- Meanwhile, heat phyllo shells as directed on package. Cool.
- Fill phyllo shells with chocolate mixture; top with remaining COOL WHIP and cherries. Refrigerate10 min.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0.7106 g, Sugar 0 g, Protein 1 g
BLACK FOREST LAYER CAKE
If you're looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that's both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the "double dam" frosting border! Frosting is piped twice on the outside edge of the cake layer so there's a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
- In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
- In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
- When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 83 g, Cholesterol 135 mg, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Slice, Sodium 600 mg, Sugar 62 g, TransFat 1 1/2 g
COOL WHIP BITE-SIZE BLACK FOREST TARTS
Don't let size fool you: these COOL WHIP Bite-Size Black Forest Tarts are tiny but mighty! Cherry pie filling, COOL WHIP Whipped Topping and chocolate chips make up the filling for these mini black forest tarts topped with maraschino cherries.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 15 servings
Number Of Ingredients 5
Steps:
- Spoon pie filling into phyllo shells just before serving.
- Top with COOL WHIP; drizzle with chocolate.
- Garnish with cherries.
Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 CAKE WITH WHIPPED CREAM FROSTING
Provided by Food Network
Time 38m
Yield 36 mini cupcakes
Number Of Ingredients 23
Steps:
- For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
- In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
- For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
- For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
- To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
- Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.
BLACK FOREST PIE
With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive--it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.
Nutrition Facts : Calories 370 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 192mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat oven to 350 degrees Fahrenheit. For pastry dough, in a large bowl, combine vegetable oil spread, cream cheese, brown sugar and cocoa powder; beat with an electric mixer on medium speed until well mixed. Stir in flour. Press a rounded teaspoon of the pastry dough evenly into the bottom and up the side of each of 24 ungreased 1-3/4-inch muffin cups.
- Bake about 15 minutes or until pastry is dry, evenly colored and set. Cool pastry in muffin cups on a wire rack for 5 minutes. Carefully transfer pastry cups to a wire rack to cool completely.
- Meanwhile, in a medium bowl, combine pudding mix, milk and almond extract. Whisk for 1 minute. Cover and chill about 5 minutes or until mixture sets up slightly. Transfer half of the mixture to an airtight container and refrigerate for another use. Fold dried cherries into the remaining mixture.
- Generously spoon or pipe cherry-pudding mixture into cooled pastry cups. To serve, top each tartlet with a tart cherry.
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