forest

As much a centerpiece for your Christmas table as it is a delicious dessert, this Black Forest Christmas wreath topped with chocolate and cherries is simpler to make than you'd expect. It may look complex, but this Christmas dessert has only 6 ingredients and takes no time at all to whip up. 
It’s also alcohol free, so it’s ideal for the whole family. If you want to add a touch of Kirsch or a cherry liqueur, then just drizzle a little over the rolls once they’re laid in the wreath shape (before you top with the cream). 
If you want to make this wreath dessert ahead of time,  just cover loosely with plastic wrap and place in the fridge for up to 6 hours. This Black Forest wreath is made with store-bought Coles mini chocolate sponge rolls and morello cherries. 
Looking for more wreath inspiration? Try our lemon meringue wreath, for instance, or this choc-mint dessert wreath. Your guests will thank you. 


Easy Black Forest wreath recipe

jar Pitted Morello Cherries

20.00 gm caster sugar

milliliters (1 1/2 cups) thickened cream

185 milliliters (3/4 cup) double cream

pkt Mini Choc Sponge Rolls

Step 1

Drain the cherries, reserving 125ml (½ cup) of the syrup. Place the reserved syrup in a small saucepan. Add the sugar and cook, stirring, over a low heat until the sugar dissolves. Increase the heat to high and bring to the boil. Simmer for 2 minutes or until reduced slightly. Remove from the heat and set aside to cool completely.

Step 2

Use electric beaters to beat the thickened cream and double cream in a bowl until firm peaks form. Spoon mixture into a large piping bag fitted with a 1.5cm fluted nozzle.

Step 3

Cut each mini roll into three even portions. Arrange the slices, cut-side up, in a wreath shape on a large round platter.

Step 4

Pipe a peak of cream onto each cake slice, then pipe peaks of the remaining cream onto any gaps between the cakes to completely cover. Top with the drained cherries and drizzle with the cherry syrup. Sprinkle with shaved chocolate, to serve. Watch our step-by-step video below to see how to make our Easy black forest wreath recipe.


https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6341074647112&=domain=taste

As much a centerpiece for your Christmas table as it is a delicious dessert, this Black Forest Christmas wreath topped with chocolate and cherries is simpler to make than you&#8217;d expect. It may look complex, but this Christmas dessert has only 6 ingredients and takes no time at all to whip up.
It’s also alcohol free, so it’s ideal for the whole family. If you want to add a touch of Kirsch or a cherry liqueur, then just drizzle a little over the rolls once they’re laid in the wreath shape (before you top with the cream).
If you want to make this wreath dessert ahead of time, just cover loosely with plastic wrap and place in the fridge for up to 6 hours. This Black Forest wreath is made with store-bought Coles mini chocolate sponge rolls and morello cherries. 
Looking for more wreath inspiration? Try our lemon meringue wreath, for instance, or this choc-mint dessert wreath. Your guests will thank you.

Easy black forest wreath

Trinidad Black Cake, also known as Trinidad Fruit Cake, is a must-have dessert for the Christmas season in the Caribbean. This rich and decadent cake, soaked in rum and cherry brandy, is packed with macerated dried fruits, making it a flavor powerhouse that’s perfect for festive celebrations. The key to achieving the ultimate Trinidad Black Cake lies in preparation—soaking the fruits for months, or even up to a year, to enhance the depth of flavor.A true Caribbean favorite with roots in British plum pudding, this boozy fruit cake is an adult treat, but you can easily make a non-alcoholic version by swapping rum and cherry brandy with grape and apple juice. Whether you’re celebrating Christmas or simply indulging in a slice of tradition, Trinidad Black Cake is the perfect way to enjoy the festive spirit.

Perfecting the Moist Trinidad Black Cake (with VIDEO!)

Raisins

Currants

Cherries

Pitted Prunes

Candied Mixed Citrus Peel

240 ml Cherry Wine

240 ml Dark Rum

Cinnamon Stick

Star Anise

Unsalted Butter

Granulated Sugar

Eggs

Lime

All-Purpose Flour

Baking Powder

Cinnamon

Browning

Vanilla Extract

Almond Extract

Macerate fruits in alcohol.

To be prepared in advance: The soaked fruits should be macerated for a minimum of one day and up to one year. Simply cover the dried fruits with 120 ml of rum and 120 ml of cherry wine and let them steep with a cinnamon stick as well as a star anise.

Blend macerated fruits coarsely.

For the cake batter: Remove the cinnamon stick and the star anise and blend the macerated fruits along with the liquid it was soaked in. The consistency should be pasty but slightly coarse.

Preheat oven and prepare pans.

Preheat the oven to 280 °F (121 °C) and line two 8 inch pans with parchment paper.

Cream butter and sugar.

Combine the soft butter with sugar and beat at low to medium speed using a mixer for 5-10 minutes until the mixture appears fluffy and light.

Whisk eggs with extracts.

In a separate bowl, whisk the eggs with some lime zest, vanilla extract and almond extract. Then slowly add to the butter mixture while stirring continuously.

Sift and fold dry ingredients.

Sift the flour and mix it with baking powder as well as ground cinnamon. Gradually fold the dry ingredients into the butter-egg-mixture.

Incorporate puréed fruits.

Add the puréed fruits and browning to the batter.

Bake batter in oven.

Pour the batter into the baking pan and place it on the middle rack in the oven. Bake for approximately two hours until a toothpick inserted into the center of the cake comes out clean.

Soak cakes with rum mixture.

While the cakes are cooling, you can lightly pierce the surfaces with a toothpick. Slowly pour the remaining rum and wine mixture over the top until the cakes are fully soaked. Let the cake cool for a few hours before serving.

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