morello cherries

Decadent, rich and ready for a celebration - this cake is the ultimate showstopper. We've taken everything you love about the classic and upped the ante, including a Swiss meringue buttercream icing and a panna cotta filling. This one really is the cherry on the cake.

The new Black Forest cake

unsalted butter, softened

caster sugar

vanilla bean paste

eggs

sour cream,

hazelnut meal

self-raising flour

cocoa powder

(860 grams) black cherry jam

(265 grams) morello cherries, drained

Frozen cherries, to serve

titanium-strength gelatine leaves

1.2L (5 cups) thickened cream

(165 grams) caster sugar

eggwhites

(110 grams) caster sugar

unsalted butter, chopped, softened

dark (70%) chocolate, chopped

unsalted butter, chopped

tsp glucose syrup

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Dark Morello Cherries Pie Filling

Dark Morello Cherries (24 oz)

sugar ((65-70 grams))

cornstarch

salt

almond extract

lemon juice

butter

5.8 oz pastry or all-purpose flour

sugar

unsalted butter

4-6 tablespoons of ice cold water

Drain the cherries, separating the juice and the cherries. You should have 2 cups of cherries and well over a cup of juice. Measure out exactly 3/4 cup liquid (that’s all you’ll need).

In a large saucepan (2-3 quarts), combine the sugar, cornstarch and salt. Add the 3/4 cup of cherry juice and stir until smooth. Place saucepan over medium heat and whisk or just stir until mixture boils, thickens and becomes translucent.

Remove from the heat and stir in the drained 2 cups of cherries, almond extract, lemon juice and the butter (if using). Chill until ready to use.

For sauce, you can leave out the butter, but if you are using the filling in cherry tarts or pies, the butter gives the filling a little more body.

In a mixing bowl , mix together flour, sugar, and salt.

Cut the butter into bits or grate it with a cheese grater and scatter it over the flour.

With a pastry cutter or your fingers, mix until coarse.

Add cold water a few tablespoons at a time and stir, pushing all dough toward the center, with a heavy duty scraper until dough holds together.

Press into two tight balls (or one large one if making one large crostata), wrap in plastic and chill for at least half an hour or until ready to use.

To make a small to medium size tart, set one section of dough on a floured surface. Let it sit at room temperature just until it is soft enough to roll.

Roll into an 8 inch square and transfer to a parchment lined rimmed baking pan. Spread a thin layer of egg wash over the circle. Spoon about 1 cup of the cherry mixture in the center of the circle, leaving about a 2 inch border. Bring borders of circle up and over the edge of the perimeter of the cherries so that the crust covers just part of the cherries and pinch the edges. It will look like a square, but the edges will probably come apart a little during baking.

Brush crust with more egg wash and sprinkle with sugar if desired. Bake at 425 degrees F for about 20 minutes or until golden brown. Let cool for 30 minutes to an hour before serving.

Free Form Cherry Tart (Two Small or One Large)

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The new Black Forest cake

Dark Morello Cherries Pie Filling

Top 2 morello cherries recipes from across the web

The most viewed morello cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The new Black Forest cake

Dark Morello Cherries Pie Filling

The most viewed morello cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine