From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 21 Oct 1993 06:32:07 GMT
Title: Black Forest Trifle
Servings: 8
4 1/2 c Milk
3 oz Unsweetened chocolate
1/3 c Cornstarch
1/2 c Sugar
1/4 ts Salt
2 ts Vanilla extract
2 c Cookie crumbs*
1 ea Can cherry pie filling**
* Make cookie crumbs from vanilla wafers, shortbread, or chocolate
chip cookies.
** This should be a 20 oz can - reduced-calorie if available.
1. Put 4 cups of the milk into a large, heavy saucepan.
Add unsweetened chocolate (3 - 1 oz pieces).
Heat over moderate heat, watching carefully, until bubbles form on
milk around edges of pan - milk is then scalded. Remove from heat
and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
bowl. Use a whisk to stir mixture until all dry ingredients are
moistened and no lumps remain. Be sure mixture is well stirred
just before adding to hot milk.
3. Using a wire shisk, stir hot milk mixture in saucepan while gradually
adding cornstarch-milk mixture. Return saucepan to heat and cook
over moderately high heat, stirring constantly, until mixture begins
to boil. Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding into a
2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto crumbs in bowl.
repeat layering with another third of chocolate pudding, crumbs,
the remaining pie filling and the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate pudding to form a
border. Fill center with reserved 1/2 cup pie filling.
8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)
Title: Black Forest Chocolate Chocolate Cups
12-ounce pkge semisweet chocolate chips
2 Tbl black cherry preserves
1/2 cup milk chocolate chips
1/4 cup confectioners' sugar
Red food coloring
Stir the semisweet chocolate in a medium-size heavy saucepan over
very low heat until melted and smooth. Spoon about 1/2 teaspoon of the
melted chocolate into each of twenty-four 1-inch paper or foil bonbon
cups. Drop about 1/4 teaspoon preserves into each cup. Spoon enough of
the remaining melted chocolate into each cup to fill to the top. Set the
cups aside. Stir the milk chocolate chips in a small heavy saucepan over
very low heat until melted and smooth. Remove fromthe heat and set
aside. Stir the confectioners' sugar and 1/2 to 1 teaspoon of water in a
small bowl until blended and smooth; add a drop of food color, stirring
to a light pink color. Spoon the melted milk chocolate and the icing
into separate heavy-dutp sandwich bags. Seal or twist the bags shut; cut
a tiny hole in one corner of each. Pipe icing in lines across the tops
of the chocolate cups. Pipe chocolate in lines crosswise to the icing.
Refrigerate at least 30 minutes until set. Store in an airtight
container in the refrigerator for up to 1 week.
Makes 2 dozen cups.
[REDBOOK; Nov 1990]
Posted by Fred Peters.
Title: Black Forest Cherry Cake
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 oz semisweet chocolate
1 stick butter
3/4 cup granulated sugar
4 eggs
1 teaspoon almond extract
FILLING & TOPPING:
2 cups whipping cream
2/3 cup confectioners sugar
1/3 cup kirsch
16 oz can pitted red tart cherries drained (reserve liquid)
12 maraschino cherries w/stems
Chocolate curls
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour, baking
powder and salt. In double boiler or microwave, melt chocolate over low
heat. Cool. In another mixing bowl, cream butter and sugar until light and
fluffy. Add eggs, 1 at a time, beating after each addition. Add melted
chocolate and gradually add the flour mixture. Add almond extract. Pour
batter into greased and floured pans. Bake in a preheated 350 degree oven
for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5
minutes, then on a wire rack. Cut each layer horizontally, to make four
layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl,
beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3
kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the
drained cherries. Place a second layer on top and repeat. Then a third. Top
the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on
the top and sides of the cake. Place last amount of whipped cream in a
pastry bag and pipe rosettes of whipped cream around the top edge. Top
rosettes with stemmed cherries and garnish top center and sides with
chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
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