Black Forest Brownies

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These were lovely, it was a recipe I was testing, now I’m not much of a chocolate or brownie fan but I have to say I did have more than 1…..lol!

 

Makes 18

375g cubed unsalted butter

300g Dark Chocolate, I used 70%

375g Caster Sugar

75g cocoa powder

6 large eggs

100 g plain flour

200g cherries in kirsch, drained, chopped

Cherry Syrup from jar (8-10 tbsps)

Icing sugar to decorate and finish

 

  1. Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
  2. In a large pan, melt the butter and chocolate over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 minutes. If you have Induction hob, put on at level 1.                                                                                           20180824_103257
  3. Beat the eggs and sugar together until pale.                                                             20180824_103305
  4. Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.   20180824_111918
  5. Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
  6. Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.                                                                           20180824_113042 20180824_120812
  7. Remove from oven and drizzle remaining syrup over the brownie and allow to cool for 10 minutes. Then place in a freezer for 1/2 hour to allow to set.
  8. Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!

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Cherry Chocolate Mousse

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This is my take on Jamie Olivers 5 Ingredient Recipe on his new Channel 4 TV Show and from his new book. It was really delicious and so easy to make.

 

Makes 6 small pots (or 4 big ones, if you’re like me….lol!)

200g Dark Chocolate

1 jar Black cherries (about 400g) I only used half.

4 eggs

2 tbsp golden cast sugar

200ml double cream

salt

 

  1. First melt chocolate on Induction hob at No. 1 (or in a bowl over water) Keep 1 square of chocolate back for decoration.
  2. Heat up the cherries in syrup gently for about 5-10 minutes              20170910_193858
  3. Divide the whites from the yolks into separate bowls
  4. Mix the egg whites with a pinch of sea salt until stiff peaks             20170910_193850
  5. Mix the cream until slightly thick, then add egg yolks and sugar, mix to combine
  6. Allow the cherries and chocolate to cool before adding
  7. Gently add the chocolate to the cream mixture and fold together             20170910_193843
  8. Then gently fold in the egg whites to the chocolate mixture
  9. Place mousse into a dish, then cherries, then mousse, then cherries……layer up as much as you want.
  10. Grate some chocolate over top to finish……………devour!!!!

 

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