black forest

These crazy yummy stacked black forest chocolate protein pancakes are totally gluten free, low in fat and packed with high quality fermented whey protein.

Black Forest Chocolate Protein Pancakes | Gluten Free &amp; Low Fat

gluten free oats

cinnamon

tsp pure vanilla extract

tbsp unsweetened cocoa powder

plain 0% Greek Yogurt

skim milk

tbsp honey

tsp baking powder

salt

Nonstick spray (oil

tbsp honey (or

dark cherries

water

Honey (if desired, to taste)

Dark chocolate (shaved)

Add the oats to a food processor or blender and pulse until they turn into a powder. Mix the cinnamon and protein powder together in the food processor.

In another bowl, mix together the remaining pancake ingredients. Gently mix the dry ingredients into the wet and allow the batter to rest for 10 minutes.

Heat a large nonstick skillet over medium heat and grease with nonstick cooking spray, oil or butter. Pour the 1/4 cup circles of batter into the pan. Once you see bubbles form around the edges, flip and continue to cook until golden brown on both sides. Keep pancakes warm on a plate tented with foil.

Meanwhile, mix together the yogurt and honey. Set aside.

In a small saucepan, heat the frozen cherries with the water and any additional honey, if desired. Cook until bubbly, saucy and warmed through.

To assemble, dollop a few spoonfuls of cream filling between the protein pancakes and garnish with the cherry sauce and shaved chocolate.

What a fantastic Black Forest Cake. The cake itself has a mild chocolate taste. By adding the luscious chocolate ganache to the base of the cake, you get that rich chocolate flavor you're looking for. Cherries on top add another dimension of sweet flavor. Homemade whipped cream cuts some of the richness. Making this a one layer...

Black Forest Cake - My Way

c white sugar

Tbsp sugar

c canola oil

buttermilk

tsp vanilla extract

tsp salt

all-purpose flour

c unsweetened cocoa

AFTER THE CAKE COMES THE GANACHE

c heavy cream, cold

unsalted butter

Tbsp white sugar

oz semi-sweet chocolate chips

CHERRIES

can(s) cherries

cornstarch

WHIPPING CREAM

pt heavy whipping cream

c sugar

A heavenly fusion of Black Forest Cake and Tiramisu.

Black Forest Tiramisu

cherry juice or syrup

cherries

tbsp cornflour

tbsp sugar

instant coffee

heavy cream

mascarpone

sugar

ladyfinger biscuits (approx 100 grams)

chocolate sauce

dark chocolate shavings

cocoa powder (for dusting)

cherries (for garnish)

Prepare the cherry filling my mixing 2 tbsp of cherry juice/syrup with cherries along with sugar and cornflour. I used jarred cherries and used the syrup they came in. If you are using fresh cherries you can add cherry juice.

Bring the remaining cherry juice to a simmer and then add your cherries in it. Mix on low heat till the liquid has thickened and the cherries are slightly mushy. Keep aside to cool.

Prepare your coffee by mixing instant coffee with hot water and keep aside to cool. You can also use espresso pods instead of instant coffee. You need around a cup of coffee.

In a cold bowl, whip up your heavy cream to medium peaks. Then add in your mascarpone, powdered sugar and vanilla extract. Whisk till everything is creamy and smooth.

When everything has cooled start assembling. I am using three medium-large sized assorted glasses. You can use any that you prefer.

Start by dunking the ladyfingers in the coffee. It’s very important that you don’t dunk for more than second. They get soft and mushy very quickly. Plus, they will keep softening with the mascarpone on top. Break the ladyfingers if they are large for your serving glasses. Make a base on the bottom with as many ladyfingers as you need.

Then spoon some mascarpone cream on top. Drizzle some chocolate sauce, as much as you want. Then add a layer of cherries. Repeat with another base of ladyfingers dipped in coffee followed by mascarpone cream.

Dust with cocoa powder and sprinkle some chocolate shavings. Add a fresh cherry on top. I couldn’t find any so using Cocktail Cherries for decoration.

Refrigerate 2-3 hours before serving. Enjoy cold!

Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie  for a cheeky adult twist

Bûche de Noël

vegetable oil, for greasing

golden caster sugar

eggs,

dark chocolate

icing sugar,

raspberry, defrosted if frozen

little Drambuie (optional)

unsalted butter, softened

golden icing sugar

cocoa powder, sifted

tbsp milk

Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.

Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.

Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.

Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.

For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

Easy vegan ice cream cake made with fresh cherries, chocolate and covered in a boozy kirsch infused cherry compote.

Vegan Black Forest Ice Cream Cake

17.6 oz fresh cherries, pitted (or frozen)

Brandy (sub with brandy)

cane sugar

cornflour (cornstarch)

5.6 oz sweetened condensed coconut milk

cashews (soaked, see notes)

oz chilled full fat canned coconut milk (or coconut cream)

vanilla extract

almond extract (optional)

dutch processed cocoa powder (or cacao powder)

sea salt

2.4 oz fresh cherries, pitted

Start by making the cherry sauce, this will flavor the cherry ice cream and also be used to top the ice cream cake! Add the cherries, kirsch/brandy, and sugar to a saucepan and simmer on medium heat for 10 minutes, stirring often.

In a small bowl, mix together the cornstarch and water to form a paste. Add it to the saucepan and cook out the mixture for 3 minutes, stirring to prevent it from burning to the pan.

Reserve one-third of the cherry sauce for the topping. Add the remaining cherry sauce to your blender with the sweetened condensed coconut milk, cashews, coconut milk, vanilla extract and almond extract. Blend until completely smooth and creamy.

Line an 8&quot; loaf tin with parchment paper and pour the cherry ice cream mixture into it. Place in the freezer for 2-3 hours, until set.

Cherry Sauce &amp; Ice Cream

Add the sweetened condensed coconut milk, cashews, coconut milk, cocoa powder, and salt to your blender. Blend until completely smooth and creamy.

Add the cherries in a layer on top of the frozen cherry ice cream and pour the chocolate ice cream on top of them. Place back in the freezer to set completely for another 3-4 hours.

Chocolate Ice Cream

Once set, remove the ice cream cake from the loaf pan by gently heating the outer edges of the pan with a warm wet dishcloth. This will help the ice cream to come loose and release from the pan.

Place the ice cream on a serving dish and top with the reserved cherry sauce, fresh cherries, dark chocolate, and freeze-dried cherries. Slice into portions with a hot wet knife and serve immediately.

Assembly

Any leftover ice cream can be stored in the freezer in an airtight container for up to a month.

Storage

A delightfully festive yule log, packed with delicious chocolate, cherry and kirsch flavours!

Black Forest Yule Log

+ 1 tbsp) plain (all purpose) flour

g (3 tbsp) cocoa powder

150 g (¾ cup) caster sugar

0.5 tsp baking powder

0.25 tsp bicarbonate of soda (baking soda)

65 g (¼ cup + 1 tbsp) unsalted butter, melted

vanilla

tbsp kirsch

150 g (1 cup + 2 tbsp) dark chocolate

tbsp morello cherry conserve

220 ml (¾ cup + 3 tbsp) double (heavy) cream, cold

icing sugar

kirsch

275 g (2 cup + 2 tbsp) dark chocolate, broken into chunks

265 ml (1 cup + 2 tbsp) double (heavy) cream

white chocolate

holly leaves

Preheat the oven to 180C/350F. Lightly brush a 13”x9” swiss roll tin with melted butter, line the base of the tin with parchment paper, then brush lightly again to stick the paper down evenly. Set aside.

Into a small bowl, sift together the flour and cocoa.

Place the eggs, sugar, baking powder, bicarbonate of soda and salt into the bowl of a stand mixer. Using the whisk attachment, whisk at a medium-low speed for 3 minutes to combine and dissolve the sugar. The mixture will have fine bubbles throughout.

Increase the speed to medium-high and whisk until thickened and pale with fine, foamy bubbles, around 5 minutes of beating time.

Increase the speed again to high and whisk the eggs mixture until pale and doubled in size, another 5 minutes.

Reduce the speed to medium low and drizzle in the melted butter and vanilla, mixing together. Immediately reduce the speed to low and add in the sifted flour and cocoa powder, mixing until nearly combined. Turn the mixer off, detach the whisk attachment and use it to finish folding the flour in by hand, to avoid losing too much air from the mixture.

Carefully pour the mixture evenly over the pan, then gently tip the pan to spread the cake mixture out across the pan. Use an offset spatula to help, if required.

Gently drop the pan twice on your worktop to help level the mixture. Bake until puffed and firm to the touch, but still soft enough to hold a shallow impression when gently poked, about 12 minutes.

Immediately after removing the baked cake from the oven, place on a cooling rack and cover tightly with some foil, crimping around the sides to seal. This keeps the cake moist whilst cooling, so it will roll more smoothly and not crack. Allow to cool to room temperature, about 30-60 minutes.

For the cake

Line a baking sheet with parchment paper. Set aside.

Melt the chocolate. You can do this either using a bowl over a pan of simmering water or in the microwave in short bursts. Stir until smooth and shiny with no lumps of unmelted chocolate.

Spread the chocolate out over the prepared parchment paper to a few millimetres thickness. Using an offset spatula or spoon, create texture and ruffles in the chocolate, to resemble the bark of a tree.

Place in the fridge for the chocolate to firm up and set.

For the chocolate bark

Place the cream and sugar in a large bowl and whisk until you reach the soft peak stage.

Tip in the kirsch and mix in, adding more according to your taste.

For the filling

Once the cake is cool, remove from the tin and place on a clean worktop, parchment side down. I like to place a clean tea towel under the parchment to stop it sliding around whilst I’m filling and rolling it. Brush the cake generously all over with the kirsch.

Gently spread the cherry conserve over the cake, leaving a border of around 1cm all round the edges of the cake.

Spread the whipped kirsch cream over the conserve, again leaving the border around the edge of the cake as before.

Starting from a shorter end of the cake, roll it up fairly tightly, removing the parchment paper from the bottom as you go. I keep the last bit of parchment on, and use it to wrap the whole cake up once rolled so I can make sure it’s a firm roll. Place the cake roll in the fridge whilst making the ganache.

To assemble the cake

Place the chocolate in a large mixing bowl. Heat the cream in a pan until steaming and the edges are starting to bubble. Pour the hot cream into the bowl with the chocolate, pushing to immerse the chocolate into the hot cream. Leave to stand for a few minutes, then stir to combine. If the chocolate has not completely melted, pop it into the microwave for a few seconds to heat some more and stir until melted together and velvety smooth. Pop in the fridge to speed up the cooling process.

Once the ganache has cooled sufficiently (it should still be soft but not firm), beat using an electric whisk until light and slightly paler.

For the whipped ganache

Remove the cake from the fridge and unroll from the parchment. It should have firmed and be easier to handle. Place on your serving plate.

Cover the top of the cake generously with the soft whipped chocolate ganache. You may not need it all.

Remove the baking tray with the chilled chocolate from the fridge. Break the chocolate into small shards. I use a knife to break it to avoid melting it with the warmth of my hands. Gently press pieces of chocolate all over the ganache, textured side up, to create the “bark” of the log.

Grate some white chocolate over the yule log, then decorate the top with some holly leaves and a few cherries. Enjoy!

Finishing up

This Black Forest Cake with a twist layers light crepes between layers of cream and cherries. You'll never go back.

Thermomix recipe: Black Forest Crepe Cake

150 Grams Chocolate dark,

Grams flour

60 Grams Chocolate cocoa powder

Tablespoons golden caster sugar

Grams milk

eggs

Teaspoon Vanilla Bean Paste Heilala vanilla bean paste

Flakes

Tablespoon Extra Virgin Olive Oil (EVOO)

Butter

700 Gram jar Morello Cherries drained

300 Grams reserved juice from cherries

Grams sugar, plus some extra

Grams Kirsch (optional)

Grams cornflour

Grams cream

Teaspoon Vanilla Bean Paste

cream (optional)

Place chocolate into Thermomix bowl and mill **10 sec/speed 8**. Remove from bowl and set aside.

Place all crepe ingredients into Thermomix bowl and blend **15 sec/speed 6**. Scrape down sides of bowl and repeat. Rest 10 minutes before cooking.

Preheat a frypan on a medium heat and butter between each crepe. Cool crepes completely.

To make Filling, place drained cherry liquid, sugar, Kirsch and cornflour into Thermomix bowl and cook **7 min/100°C/speed 4**. Cool completely.

Whip 600g cream with additional sugar and vanilla, **10–20 sec/Butterfly/speed 4**.

Assemble torte by lining the base of a 13cm springform cake tin with baking paper. Layer crepes one by one, spreading the cherry mixture, a few cherries and whipped cream between each layer. Press the layers down quite firmly and finish with whipped cream. Top with the grated chocolate.

Leave torte in fridge overnight. Whip additional cream if using and spread onto sides of torte. Pipe rosettes, decorate with remaining cherries and finish with chocolate as desired. Serve in thin slices.

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Top Tags

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The most viewed black forest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine