Black Forest Spoon Dessert Recipes

BLACK FOREST MOUSSE DESSERT

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
• Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.

BLACK FOREST MOUSSE

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand 2 minutes or until thickened. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.

BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE)

Steps:

• Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8") cake pans with butter, line with parchment / baking paper.
• Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl. Set aside.
• Beat eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
• Slowly add sugar: With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.
• Beat 7 minutes: Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour. Don't shortcut this step; this is what makes the cake rise (there's no baking powder used).
• Fold in dry ingredients: Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined (a few streaks of flour remaining is fine). Be gentle here, we don't want to knock out the air bubbles.
• Fold in butter: Add the butter and fold gently through until just combined. Once you can no longer see any flour, stop stirring.
• Fill cake pans: Pour the batter into the three prepared pans. The batter should be fairly thin and pourable.
• Bake: Place into the oven and bake for 25 minutes, until springy to the touch and a skewer inserted into the cake centre comes out clean. (Note 5 regarding shelf placement)
• Cool: Remove from the oven. Cool in the pan for 10 minutes before turning the cakes out onto a rack to cool completely.
• Drain cherries: Drain jar of cherries, reserving liquid.
• Cherry cornflour slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the cornflour to make a slurry. Set aside.
• Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the cornflour slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.
• Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.
• Melt chocolate: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in microwave by heating over three 20 second bursts, stirring in between.
• Spread: Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible. Refrigerate for 3 - 4 minutes until the centre is just set.
• Scrape curls: Using something with a sharp, straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake (leave to soften slightly and try again). If the chocolate is too soft, the curls sag and won't roll (refrigerate more to harden).
• Having problems?? Don't worry! Just scrape to make shavings instead - it still looks amazing!
• Refrigerate: Carefully place curls on a plate and refrigerate until ready to use.
• Just prior to assembling, place cream, icing sugar and vanilla in a large bowl. Whip into pretty stiff peaks - about 5 minutes on high. Refrigerate until needed.
• Place one cake layer upside down on a serving platter (or cake decorating turn table, if you're a pro! :) ).
• Brush with cherry syrup: Brush the cake layer with 1/4 cup of the cherry syrup the cherries are soaking in.
• Cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2") border (the weight of the next cake layer gently pressed will push cream to edge).
• Layer cherries: Top the cream with half the cherries (in a single layer), using a slotted spoon to drain well (but don't pat dry, want the cherries juicy!).
• Repeat: Top with another cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.
• Cover with cream: Reserve 1 1/2 cups whipped cream for piping cream decorations. Spread the remaining cream over the top and side of the cake. Pipe dollops around the edge of top using a large star-tipped nozzle. Top each dollop with a maraschino cherry.
• Chocolate shavings: Pile large chocolate curls in the middle (I stack in a tent shape like building a fire!). Use the smaller broken shavings to coat the base of the sides of the cake (using cold hands, scoop up shavings, press on side).
• Rest 4 hours+: Leave cake in the fridge for at least 4 hours, preferably overnight, to allow flavours to develop and syrup to really soak into the cake.
• Take out of fridge: Remove from fridge 30 minutes prior to serving (but be mindful of cream melting on hot days). Slice and serve proudly!

BLACK FOREST MOUSSE

Steps:

• Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn't cool when you put it in the mousse, it will deflate it.

UNBELIEVABLY EASY SLOW COOKER BLACK FOREST CAKE

Steps:

• Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside.
• Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.
• Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.

BLACK FOREST CAKE

Steps:

• Butter and flour 3 six inch cake pans. Preheat oven to 350F.
• Sift the flour baking soda and powder, salt and cocoa powder.
• Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
• In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
• Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
• Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
• Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
• Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
• Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
• Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
• Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
• Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
• Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
• Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
• Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.

BLACK FOREST DESSERT

Steps:

• Mix Condensed milk,Cream Cheese,+ Lemon Juice.
• Slice Swiss Roll and place in layer in bottom of glass serving dish.
• Sprinkle with Cherry Liquer[not the whole bottle] sprinkle to taste.
• Don't soak swiss roll in Liquer!
• Put some of Black Cherries on top-a few will do.
• Sprinkle with Almonds.
• Spoon a layer of Cream Cheese mixture over the Almonds.
• Cover with some Chocolate flakes.
• Repeat layers finishing with Cream Cheese layer.
• Lastly Decorate with whipped fresh Cream followed by a last layer of flaked chocolate flakes.
• Cool in Refrigerator over night or for 3-4 hours.
• INSTRUCTIONS FOR BAKING SWISS ROLL : Preheat oven to 400F.
• Whisk egg yolks and Castor Sugar together.
• Add the whisked egg whites.
• Mix with this the Cake Flour+ Cocoa Powder+ Baking powder.
• Pour dough into flat swiss roll pan.
• Bake for 5 minutes by 400F. Let Cool.
• Spread some previously prepared Chocolate icing or filling on to baked Swiss Roll and roll it up.
• leave to cool.
• [A creamy butter icing is what you need].