Black Forest Crepes with Nutella

Black Forest Crepes by Sweet2EatBaking.com

Black Forest Crêpes

Yield: 4 crepes

Prep Time: 15 minutes

Cook Time: 10 minutes

These Black Forest Crêpes will be the most decadent crêpes you would ever want for upcoming pancake day!

Ingredients:

Crepes

  • 125g (1 cup) plain (all-purpose) flour, sifted
  • 1 tsp white sugar
  • 2 eggs
  • 250ml (scant 1 cup) whole milk

Topping/Filling

  • 390g cherries in a jar (with juice)
  • 2 tbsp kirsch
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp caster (superfine) sugar
  • ½ tsp vanilla extract
  • 125ml (scant ½ cup) double (heavy) cream, whipped to stiff peaks
  • 100g (approx. 3½ tbsp) nutella
  • 50g (1.8oz) dark chocolate, chopped

Directions:

  1. Sift the flour into a large bowl, add the sugar, then beat the eggs with the milk. Add the milk to the dry ingredients and whisk until smooth ensuring no lumps remain. Set aside for 30 minutes.
  2. Drain the cherries over a bowl collecting their juice. Add the cherry juice to a small saucepan, and if using the kirsch, mix the cornflour and kirsch together then add to the cherry juice. If not using the kirsch, remove a little of the cherry juice and mix the cornflour in, then mix into the juice.
  3. Boil the cherry juice, whisking every now and again until it starts to thicken. Once it starts to thicken, whisk continuously until a thick and smooth. Fold the cherries into the thickened cherry juice and set aside.
  4. Whisk the double cream with the caster sugar and vanilla until stiff peaks form. Meanwhile, melt the chocolate over a double boiler, turning off the heat when melted.
  5. Add the cream to a piping bag fitted with a large star nozzle, set aside.
  6. Pour the crepe batter into a hot and greased frying pan or skillet. Quickly help the batter spread out - I used a heat resistant spatula. After 30-seconds to 1 minute check the underside of the crepes and flip them over, greasing the pan if needed.
  7. Once the crepes are made, it's time to assemble. Spread the nutella over each of the crepes with a knife. Then to one side of the crepe (imagine it folded in half), top with the cherry compote using a slotted spoon, then pipe whipped cream on top of the cherries.
  8. Gentle fold all the crepes in half - the nutella helps it stick to the cream a little, then drizzle the melted chocolate over the crepes.
  9. Top each of the crepes with a decorative swirl using the remaining whipped cream.

Cherry Bundt Cake

Cherry Almond Cake

Cherry Bundt Cake

Yield: 9-inch cake

Prep Time: 15 minutes

Cook Time: 35 minutes

This delicious cherry cake is moist and studded with french glacé cherries throughout the cake, and ground almonds and lemon zest for flavour and texture. Topped off with a fresh lemon glacé icing and sprinkled with toasted almonds and quartered glacé cherries.

Ingredients:

CAKE

  • 200g/7oz glacé cherries
  • 225g/8oz self-raising flour, sifted
  • 175g/6oz butter, softened plus extra for greasing
  • 175g/6oz caster (superfine) sugar
  • zest of 1 lemon
  • 50g/1¾oz ground almonds
  • 3 large eggs

ICING/DECORATION

  • 175g/6oz icing (confectioners’) sugar, sifted
  • 1 lemon juice (approx. 2½ tbsp)
  • 15g/½oz flaked almonds, toasted
  • 5 glacé cherries, quartered

Directions:

Cake

  1. Preheat the oven to 180℃/350℉/Gas Mark 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
  2. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
  3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
  4. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack completely.

Icing

  1. Mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

Mary Berry / from The Great British Bake Off

Cherry Coca-Cola (Coke) Cupcakes

Cherry Coca-Cola (Coke) Cupcakes Recipe
Cherry Coca Cola (Coke) Cupcakes Recipe

Cherry Coca Cola (Coke) Cupcakes Recipe

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Prep Time: 15 mins

Cook Time: 20 mins

Yield: 12 cupcakes

These delicious Cherry Coca-Cola (Coke) Cupcakes are perfect for those Coca-Cola fans like myself. Made using deliciously sweet Cherry Coke and topped off with Cherry Coke buttercream frosting and a sweet fresh cherry.

Ingredients:

FOR THE CUPCAKES:
  • 113g (½ cup) unsalted butter, softened
  • 145g (¾ cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 125ml (½ cup) cherry coca-cola/coke
  • 63ml (¼ cup) buttermilk
  • 125g (1 cup) self-raising flour
  • 15g (1 tbsp) cocoa powder
  • ½ tsp bicarbonate of soda (baking soda)
  • a few drops of cola extract (Sainsbury’s or Lorann’s oils)
  • a few drops of cherry flavouring (Lorann’s oils or any extract)
FOR THE FROSTING:
  • approx. 50ml (¼ cup) Cherry Coca-Cola
  • 110g (almost ¼ cup) unsalted butter, softened
  • approx. 350g (2¾-3 cups icing (confectioners’) sugar
  • a few drops of cola extract (Sainsbury’s or Lorann’s oils)
  • a few drops of cherry flavouring (Lorann’s oils or any extract)
DECORATIONS:
  • (optional) 12 fresh cherries

Directions:

  1. Preheat the oven to 180℃/350℉/Gas Mark 4. Place 12 cupcake liners into a muffin pan and set aside.
  2. Beat the butter with the sugar until creamy. Add the egg and vanilla extract. Mix the cola and the buttermilk together in a jug. In a bowl, sift the flour, cocoa powder and bicarbonate of soda (baking soda) together.
  3. Pour about a third of the cola and buttermilk mixture into the creamed butter and sugar, the sieve in about a third of the flour/ cocoa powder/ soda mix and stir well. Repeat this process until all ingredients are added and stir until blended and smooth.
  4. Taste test the batter. If you feel the cherry cola flavour needs a little lift, add a few drops of both the cherry and cola extract/ flavouring until desires taste is reached.
  5. Pour into each cupcake liner to about ½ to ¾ full and bake for 20-25 minutes until a skewer comes out clean, then remove from the oven and allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  6. To make the buttercream frosting, cream the butter with the icing sugar adding the cherry coca-cola a little at a time until smooth and creamy.
  7. Again, taste test the frosting. If you feel the cherry cola flavour needs a little lift, add a few drops of both the cherry and cola extract/ flavouring until desires taste is reached.
  8. Using a piping bag with a large star tip, pipe swirls onto each cupcake and top off with a fresh cherry.

Notes:

When stirring the cupcake batter after the cola/ buttermilk and self-raising flour has been mixed, it will become rather frothy. This is normal and the chemical reaction between the ingredients in the cola and the raising agents.

Recipe Source:

Cherry Pie

cherry-pie-1a

{Guest Post} Chocolate & Berries Cheesecake

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Chocolate and Berries Cheesecake Recipe

Chocolate and Berries Cheesecake Recipe

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Prep Time: 25 mins

Cook Time: 1 hour 10 mins

Yield: 8in cheesecake

This cheesecake has the aroma of a fresh berry patch, mingling the tartness of blueberries with the sweetness of strawberries and a hint of delicate cherry. It is dense yet soft and the delicious cheesecake flavour goes stunningly with the rich chocolate buttercream frosting. Topped off with a rich chocolate ganache and vanilla whipped cream, it is one of the most decadent party cakes.

Ingredients:

MIXED CHERRY-BERRY PUREE:

  • 285g mixed frozen berries and cherries, thawed
  • 2 tbs caster (superfine) sugar
  • 1 tbsp lemon juice

ALMOND COOKIE CRUST:

CHEESE CAKE FILLING:

  • 500g cream cheese
  • 1 cup + 2 tbsp caster (superfine) sugar
  • 3 large eggs
  • 2 tsp strawberry essence (or vanilla)
  • ¼ tsp salt
  • 354ml sour cream
  • ⅔ cup mixed berry-cherry puree

GANACHE:

  • 113g dark chocolate, chopped finely
  • ⅓ cup thickened cream

RICH CHOCOLATE BUTTERCREAM:

  • 150g butter, softened
  • 2⅓ cup icing mixture
  • 1/3 cup cocoa powder
  • 4 tbsp thickened cream
  • 1 tbsp vanilla essence

WHIPPED CREAM:

  • 1 cup (1/2 pint) heavy or whipping cream
  • 2 tsp pure vanilla paste or extract
  • 2 tsp icing (confectioners’) sugar

Directions:

CAKE:

  1. Prepare the berry-cherry puree: Set thawed fruit in a fine strainer over a bowl to collect excess juices. Press down on berries to extract all the juice. You need approximately 177ml of juice.
  2. Transfer the juice to a saucepan over medium heat and reduce to approximately 60ml. Mix in sugar to dissolve and then add in lemon juice and solid berries. Let cool slightly before placing in a blender and pureeing till smooth.
  3. Prepare Almond Cookie Crust: Preheat oven to 204℃/400℉/Gas Mark 6. Place cookies, almonds, sugar and salt in a food processor and process till finely ground.
  4. Add in butter and process again till mixture is combined. Transfer mixture to a greased (do not line, that was my mistake) 20cm (8in) springform tin and press in to make a thick base. Bake for 10-12 minutes or until golden brown. Set aside to cool. Once semi-warm, refrigerate till needed.
  5. Reduce oven temperature to 170℃/320℉/Gas Mark 3. Combine cream cheese and sugar using an electric beater till smooth. Beat in eggs one at a time until completely combined. Beat in essence and salt. Blend in sour cream until well incorporated. Beat in puree.
  6. Place a large water bath dish on a rack a little lower than where the cheesecake will go in the oven, filled with boiling water. Place the other rack in the middle of the oven and place cheesecake on top. Bake for 1 hour to 1 hour and 10 minutes, or until jiggles only slightly in the middle, making sure to turn the temperature down to 150℃/300℉/Gas Mark 2 for approximately 30 minutes.
  7. Let cool in the oven with the door open halfway for 20 minutes before letting rest on a wire rack till room temperature. If it looks a little brown do not worry. When it comes to room temperature, transfer to the refrigerator, where it will completely firm up. Chill at least 3-4 hours.
  8. Frost cake carefully with buttercream on sides and top. Refrigerate for 2 hours more.
  9. Make ganache and spoon on top, spreading it slightly to allow it to drip on the sides. Decorate with vanilla whipped cream as desired.
  10. Transfer to a serving plate and slice with a thin knife run under hot water and dried between slices. Serve generous pieces.

GANACHE:

  1. Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth.

CHOCOLATE BUTTERCREAM FROSTING:

  1. Cream butter for a few minutes on medium speed until soft and fluffy.
  2. Add in sifted icing mixture and cocoa powder, scrape butter down into the middle of the bowl and beat on low speed so the dry ingredients do not go flying out. Beat until sugar and cocoa are absorbed by the butter.
  3. Put mixer back on medium speed and add vanilla essence and cream, beating for 2 minutes more.
  4. If you want to have a stiffer frosting, add more sugar. If you want a thinner frosting, add more cream or full cream milk.

Notes:

If you are decorating the cake my style, I would recommend using a vanilla buttercream since it holds its shape more.

Tips:

Recipe Source:

Black Forest Fruits Muffins

black-forest-fruits-muffins
Black Forest Fruits Muffins Recipe

Black Forest Fruits Muffins Recipe

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Prep Time: 15 mins

Cook Time: 20-25 mins

Yield: 24 muffins

Start the day the right way with these delicious black forest fruit muffins. With cherries, grapes, blackberries, and blackcurrants they’re just perfect for breakfast or as a little treat.

Ingredients:

  • 350g (12½oz) black forest fruits (I used Tesco’s frozen), thawed
  • 200g (8oz) caster (superfine) sugar
  • 200g (8oz) unsalted butter
  • 600g (1lb 5oz) self-raising flour, sifted
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 4 large eggs, beaten
  • 140ml (¼ pint) milk

Directions:

  1. Preheat your oven to 160°C, 325°F, Gas Mark 3.
  2. Line a muffin tray with paper muffin cases.
  3. Cream the butter and sugar together until fluffy then add in the eggs, one at a time.
  4. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter.
  5. Add the black forest fruits without the standing juices to a separate bowl and crush the fruits. You can use a potato masher to crush the fruits or alternatively, squeeze and crush with your fingers. If you feel there is too much standing juice then remove excess juice (there was approx. 1-3 tablespoons of standing juice in the bottom of my fruits which I incorporated into the batter with the fruits).
  6. Fold the fruits into the batter until incorporated. If you like a stronger fruity taste throughout the entire muffin, leave the batter to marinate for as long as you can stand to. Then spoon the mixture into the muffin cases. Bake for approx. 25-30 minutes or until a skewer inserted comes out clean.
  7. Leave the black forest muffins to cool in the tray for 10 mins before turning out.